PIN Oven Roasted Kabocha Squash
Just going to put this out there:
I eat this recipe MANY times a week.
So often that I usually get a stomachache because kabocha squash does that to me, but I don’t even care because it’s just so dang delicious.
I LOVE IT SO MUCH. Don’t care if it’s THIS roasted kabocha squash recipe OR if it’s kabocha squash soup. Anyway you give this magical little squash to me, I am DOWN FOR IT.
What is kabocha squash?
This is a small winter, Japanese squash that looks like a pumpkin. BUT the taste and texture is a lot closer to a sweet potato. The skin is usually a deep-green or gray color and the flesh is typically orange colored.
It’s naturally sweet and works great in recipes or on its own, like in this oven roasted kabocha squash!
How to pick a kabocha squash
A good kabocha squash is AMAZING, but a bad one? It’s watery and just down-right bad, so here are some pro tips:
- Look for a squash that is heavy for its size
- Choose a squash that has a dull, not shiny, skin
- The color should be a deep green. Golden speckles and streaks on the skin are also a good sign!
How to cut kabocha squash
To make this kabocha recipe, you need to cut the squash and that can be a little bit tricky! So here is how I cut mine:
Cut in half – take a large, sharp knife and cut right through the center of the squash, leaving two halves
Cut each half in half – this should leave you with 4 quarters of squash.
Skin – place them cut side down onto a cutting board and use a sharp, thin knife to slice off the skin (the skin IS edible, but I don’t like it)
Cut into cubes – slice each quarter vertically into 1-inch thick strips, then cut each strip into 1 inch cubes!
How to cook kabocha squash
To make oven roasted kabocha squash you need to start with your squash prepped as above.
Toss the squash cubes with oil, rubbing it into the squash well
Place the squash cubes, cut side-down onto a cookie sheet and sprinkle with salt
Bake at 400 degrees until fork-tender, which is about 20-25 minutes.
Now you are ready to get SAUCY!
I stole the sauce from the Thai Grilled Chicken skewers and then poured it all over the soft, tender kabocha squash and it’s honestly pretty much a match made in heaven.
The slight sweetness of the squash with the tangy, ginger vibes that are going down in the sauce is something that I would be willing to be REAL money that your face is going to like A LOT.
You might even be like me and eat so much you get permanent stomach aches.
And, prediction, you won’t be mad about it.
Other Healthy Squash Recipes
Roasted Kabocha Squash with Peanut Sauce
- 1 Medium Kabocha squash (about 4 lbs)
- 1 Tbsp Olive oil
- Preheat oven to 400 degrees.
- Chop the squash- this is tricky. How I do it is this: Cut it in half, then scoop out all the seeds and guck from the inside. Then cut each half into half again, so you end up with 4 quarters. Using a big knife, cut the skin off each quarter. Then, chop the squash into 1 inch cubes
- Place the squash in a large bowl and toss with the oil and sprinkle with salt.
- Place the cubes, cut side down onto a large baking tray.
- Bake in the middle rack of the oven for 20-25 minutes,checking often to make sure they are not getting burned. The squash is done when the underside has a nice browned color and it is fork tender.
- Whisk all the sauce ingredients in a small bowl.
- Pour the sauce all over the cooked squash and toss to coat.
- Sprinkle with cilantro and sesame seeds, if desired, and DEVOUR
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 7 OLD POINTS: 5
(per serving – based on recipe serving 4 people)
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