Because you don’t have to peel this winter squash, preparing it is easy. Enjoy this simple recipe for roasted kabocha squash.
- 1 kabocha squash
- 3 TBSP olive oil
- 1 tsp sea salt
- 1 tsp coarse black pepper
- Preheat oven to 400 degrees and line two baking sheets with parchment.
- Slice kabocha squash in half and scoop out seeds. Carefully slice squash in 1-inch half-moons. Place on baking sheet, rubbing both sides with olive oil. Arrange squash in a single layer. Season with sea salt and pepper.
- Bake 20 minutes, flip and roast another 20 till golden brown and tender.
Don’t over crowd your baking sheet. If you have to much squash on the pan they will steam, instead of roast. This goes for all vegetables for the best browning, be sure to spread out evenly in one layer on the pan.
Look at the ingredients in your parchment paper. Reach for brands that are unbleached, and totally chlorine-free (TCF). What you bake your food on is absorbed by the food. That is why you don’t want to bake on aluminum.
All ovens bake differently. If you don’t get a nice golden brown in 20 minutes, bake 5-10 minutes longer.
If your squash tastes dried out, it is old or over cooked.
Keywords: how to cook winter squash, how to cook pumpkin, how to cook kabocha squash, how to roast winter squash, how to make roasted pumpkin, how to make roasted kabocha squash