Roasted Kabocha Squash
January 09, 2021
"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."
- 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
Heat the oven to 400° Fahrenheit, with the oven rack in the middle.
Rinse and dry the squash. If you want to peel it, do so now with a vegetable peeler (I don't peel mine).
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.
Scoop the seeds out and discard them. Slice the squash into thin slices (picture a half moon).
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)
And salt and pepper them to your liking.
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.
Put them in the oven for 30 minutes, turning them over halfway through.
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.