Kabocha squash adds vibrant color, natural sweetness, fiber, beta carotene and vitamin c. This simple, flavorful dish makes it easy to enjoy the benefits of fiber and balanced nutrition.
Ingredients
1 kabocha squash (or Japanese pumpkin)
1 to 2 tablespoons of olive oil
Half a teaspoon of salt
Quarter teaspoon of black pepper
(Optional) Half a tablespoon of tamari or soy sauce
Directions
- Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Wash and dry your kabocha squash (the skin will stay on).
- Slice the squash from the stem to the base. There’s no need to slice through the stem. Pull the two halves apart once you have the squash sliced all the way around and the stem will separate.
- Scoop out the seeds and the stringy membrane. You can choose to save and roast the seeds (instructions below).
- Slice each half into half-moons about one inch thick. You can also slice into cubes.
- Either brush the squash slices with oil or toss the cubes in oil and sprinkle with salt and pepper. You have the option to brush your piences with tamari or soy sauce for a more savory flavor.
- Roast the squash for 40 minutes if sliced in half moons and 20 minutes if cubed.
- Flip the pieces halfway through the cooking time for even cooking. The squash is done when you can easily slide a fork into the pieces and they are lightly browned in places.
This recipe makes 4 to 6 servings.
Roasting the Seeds
If you decide to roast the seeds from the squash, be sure to remove them from the stringy membrane, rinse them and pat them dry.
Next, you will toss them in a bit of oil, salt and pepper, then roast for about 10-15 minutes.
