This Roasted Kabocha Squash will make you fall in love with roasted veggies. Cooked to perfection, it’s covered in a sticky, savory-sweet glaze!
What’s not to love about pumpkin season? You can use them in so many different recipes, and the best part is that there are so many varieties to choose from, each offering its own distinct textures and flavors. One of the most popular varieties is the kabocha squash, which is small, has an edible green skin, and boasts a deliciously nutty, slightly sweet taste. Kabocha squash can be used in everything from soups and stews to baked treats like pies, muffins, and cakes. I also love it puréed into a pasta sauce or even stuffing it with rice and lentils before baking it in the oven. But my favorite way to eat it is definitely roasted!
Roasting is a fantastic way to enhance the kabocha squash’s natural sweetness. The caramelization that occurs during roasting is mirrored in the deliciously sticky glaze that adds the finishing touch to this lovely, autumnal dish. Serve it at your Thanksgiving dinner this holiday season, and that marshmallow-topped sweet potato casserole might just pale in comparison!
Is This Roasted kabocha Squash Healthy?
Though the glaze contains a small amount of soy sauce and maple syrup, this recipe is relatively healthy and certainly a better option than the aforementioned sweet potato casserole or an extra helping of stuffing. Kabocha squash is rich in fiber, beta-carotene, and vitamin C. If you want, you can replace the soy sauce with coconut aminos and the maple syrup with date syrup.
What Can I Do With The Seeds?
That’s a great question! It would be such a shame to throw them away, as they are an excellent source of zinc and magnesium and make a fantastic snack. Simply rinse the seeds thoroughly, ensuring they’re free from any pulpy bits, and then pat them dry with paper towels. Once the seeds are cleaned, toss them with olive oil and sea salt, place them on a baking sheet lined with parchment paper, and bake them at 350°F for 15-20 minutes, stirring halfway through. You can also season the seeds with dried garlic powder or herbs and spices such as dried thyme, curry powder, smoked paprika powder, and dried Italian spices. Want sweet kabocha seeds? Toss them in melted butter, cinnamon, ginger, and a touch of maple syrup before roasting.
How to make ahead and store
Roasted kabocha squash can be stored in an airtight container in the fridge for up to 5 days. Freezing, however, is not recommended, as it will affect its texture. The roasted kabocha can be used cold (for example, in salads), but you can also heat it up in a 350°F oven for 5 minutes.
Serving Suggestions
So many things would pair well with this recipe. If it’s part of a Thanksgiving menu, I suggest serving it with other delicious sides such as a Green Bean Casserole, Cornbread Stuffing, Maple-Roasted Brussels Sprouts, and Homemade Cranberry Sauce With Maple And Orange.
Ingredients
- 1 medium kabocha squash (about 3 1/2 lbs)
- 1 1/2 tablespoons olive oil
For the glaze
- 1 1/2 tablespoons maple syrup
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 3/4 teaspoon white miso paste
- 1/4 teaspoon fresh ginger minced (optional)
- Chopped cilantro (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Heat your oven to 400°F.
- Cut the squash in half and scoop out the seeds. Optionally: slice off the skin, it's totally edible so you don't have to.
- Slice the squash into 3/4-inch thick wedges and toss with the oil.
- Arrange on an ungreased baking sheet and cook for 10 minutes. Flip each piece and cook until fork tender, another 9-11 minutes.
- While the squash cooks, whisk all the glaze ingredients together in a small bowl.
- Once the squash has cooked, turn the oven to HIGH BROIL. Brush half the glaze over the squash and broil until golden brown, about 1 -2 mins. Watch it closely as it burns quickly.
- Flip the squash and repeat with the rest of the glaze, broiling another 1-2 minutes.
- Sprinkle with cilantro and sesame seeds (if desired) and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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