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.

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