Roasted Kabocha Squash
- Yield 4 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Roasted Kabocha Squash sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 medium kabocha squash
- 2 tablespoons ghee, olive oil, avocado oil, or melted coconut oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Warm the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. The cook’ve found that the best way to attack it is to cut off the top and the bottom, ’cause once the flesh is exposed, cutting it in half is a breeze.
Scoop out the seeds and cut the squash into thin wedges. Turn the squash with your fat of choice and sprinkle the slices with salt and pepper.
Set the squash in a single layer on a foil- or parchment-lined rimmed baking tray and pop it in the oven.
Bake the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
Kitchen notes
- Got leftover roasted kabocha squash?
- Throw it into a quick and straightforward Whole30-friendly Thai Chicken Curry !
