Roasted Kabocha Squash
Kabocha squash, with its sweet, nutty flavor and creamy texture, is the epitome of comfort food. This simple recipe transforms the vibrant orange flesh into a cozy dish perfect for fall gatherings or weeknight dinners. With just a few ingredients and easy preparation steps, you’ll have a delicious side that’s sure to impress your family and friends. Roasting enhances its natural sweetness while aromatic herbs elevate the flavors, making it a staple on any table.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium kabocha squash (about 2–3 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh thyme or sage
Instructions
- Preheat the oven to 400°F (200°C).
- Carefully slice the kabocha squash in half and scoop out the seeds.
- Drizzle olive oil over the cut sides of the squash and season with salt and pepper.
- Place thyme or sage inside each half of the squash.
- Arrange cut-side down on a lined baking sheet and roast for 40-50 minutes until tender.
- Let cool slightly before serving or scooping out the flesh.
Nutrition
- Serving Size: 1/2 medium kabocha squash (250g)
- Calories: 100
- Sugar: 4g
- Sodium: 130mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg