Roasted Kabocha - Erin's Inside Job

Roasted Kabocha

Ok, I get what everyone is talking about after making this squash.  It was delicious and filling and yet I couldn’t stop eating it.  I had enough squash to fill two baking sheets and after Neil and I polished off the first one, I had to force myself to put the second one in the fridge (after eating about 4) so there would be some left over for lunch.

My kabocha was orange, but predominately they are green.  They are a sweet Japanese squash that tastes somewhere between a pumpkin and a sweet potato.  Kabocha squash is:

– high in beta carotene (vitamin A precursor)
– good source of fiber
– good source of vitamin C, iron, B vitamins
Like the delicata, the flesh is also edible so you will save time by cooking and eating the whole thing!
I have found a great trick for getting through these hard winter squashes.  Meet my secret weapon:
I simply hammer the knife and it cuts through the squash in half the time.  I also don’t have to worry about slicing my fingers off!
Kabocha prep work:
Roasted Kabocha Squash
  1. Preheat oven to 400 degrees.
  2. Slice stem off squash and cut lengthwise. Scoop out the seeds and toss or save for later to bake.
  3. Cut into 1 inch cubes.
  4. Place on a baking sheet lined with parchment paper.  Lightly coat with a healthy oil (coconut, canola, olive), sea salt, and pepper. *
  5. Roast for about 40 minutes, flipping halfway through and adding more oil/spices if needed.

*I have found the best way to season these is to actually put them in a gallon bag, add a little olive oil and about 1/2-1 tsp salt or Herbamare and just mix around in there before putting on the tray.

There are a LOT of variations of how to make kabocha, so experiment with spices to find out what works for you. I wanted to keep it simple so I could taste the actual squash since it was the first time I was having it. Honestly I was fine with just a little salt and pepper, but if I am feeling adventurous I will mix it up next time.

Check back to see the recipe for the accompanying pumpkin black bean soup that I also made for dinner the other night.  It was so good (and I got a new pot!).
Question of the day: What’s your favorite way to eat kabocha?

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