I first discovered kabocha squash when living in Japan, and it was love at first bite. The beloved Japanese staple is sweet, creamy, has a ton of depth, and, in my opinion, is totally superior to any other winter squash. Sorry, butternut! But is it possible to roast it oil-free? Absolutely! My full-proof method beautifully caramelizes the squash, while a dash of salt and pepper keeps it savory. This kabocha is perfect as is (the skin is divine), but check out the fun ways below to enjoy this incredibly versatile and delicious vegetable.
What you need:
- 1 kabocha squash
- 3 teaspoons maple syrup
- 1 teaspoon sea salt
- ½ teaspoon pepper
What you do:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice kabocha squash in half, scoop out seeds, and slice into wedges.
- Place wedges into a bowl and toss with maple syrup, salt, and pepper. Place in a single layer onto baking sheet.
- Bake for 30 minutes, flipping over after 15 minutes. When finished roasting, squash should be soft all the way through.
>> Need some inspo on how to best enjoy your kabocha squash? Here are a few tips ...
• Whirl into a Pumpkin Pie Smoothie (just skip the black pepper)
• Pureé into mashed “potatoes”
• Add to a grain bowl or kale salad
• Top with a touch of soy sauce and toasted sesame seeds
• Add to a Thai curry
• Use it to make gnocchi
>> Kabocha squash seeds are packed with vitamins and taste delicious when roasted. After removing seeds from squash, wash, dry, and bake at 350 degrees for 10 minutes (or until crispy). Toss with salt and enjoy!