Roasted Kabocha Squash
Recipe: #36270
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."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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