Roasted Kabocha Squash

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"I really like this. It's basic, but brings out the flavor. From nomnompaleo.com. She has some cookbooks, also, and I believe this recipe is in one of them."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (41.8 g)
  • Calories 75.4
  • Total Fat - 6.8 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 1.5 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.8 g
  • Protein - 0.4 g
  • Calcium - 16.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0 mg

Step 1

Heat the oven to 400° Fahrenheit, with the oven rack in the middle.

Step 2

Rinse and dry the squash. If you want to peel it, do so now with a vegetable peeler (I don't peel mine).

Step 3

To cut the squash, it helps to cut the top and bottom off first (I don't have a microwave, so I can't attest to how well it would soften in the microwave for cutting). After that, just slice it in half.

Step 4

Scoop the seeds out and discard them. Slice the squash into thin slices (picture a half moon).

Step 5

Next, place the oil on them (This is what I did different. I kind of just put oil on my hands after dousing the slices some and then rubbed the slices with oil)

Step 6

And salt and pepper them to your liking.

Step 7

Get a foil or parchment lined baking sheet to put the slices on. Put them in a single later, so they can roast all the way through.

Step 8

Put them in the oven for 30 minutes, turning them over halfway through.

Step 9

They'll be done when there is a slight crunch to the outside and a fluffiness to the inside (think potatoes).

Tips & Variations


No special items needed.

Related

ForeverMama

Gotta love buttercup squash (aka; kabocha), which happens to be one of my favorites. This recipe didn’t cover up the natural goodness that God intended, as it brought all that butteriness out. My buttercup was bright orange, and you know what that means, sweet, sweet. I did what you did, WAIGEN – didn’t peel it and roasted as is, which is how my Mama used to make it. Thanks so much for sharing it here with us, WAIGEN! Made it for FYC.

review by:
(28 Feb 2021)