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PREP
COOK
INACTIVE
10 min
20 min
0 min
TOTAL TIME
30 min
COOKING METHOD(S):
Oven
Rich, Creamy Kabocha Loves a Hot Oven
Kabocha looks intimidating until you realize you can leave the peel exactly where it is. Once roasted, the flesh becomes dense and almost custardy while the edges darken and caramelize. Its natural sweetness is deeper and nuttier than many other winter squashes, so it does not need much decoration. Cut it into sturdy wedges, season it well and let the oven do the work. It is one of those vegetables that can make a simple roast dinner feel much more interesting.
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CATEGORY:
Sides
SERVINGS
4
+
-
SERVING SIZE
1 cup
INGREDIENTS
2 1/2 lb
Kabocha Squash
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
INSTRUCTIONS
Heat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
Scrub the kabocha squash well, then cut it in half and scoop out the seeds. Slice each half into even wedges, about ¾ inch thick. The skin is edible, so there’s no need to peel it.
Toss the wedges with the oil and the salt and pepper until evenly coated.
Arrange the wedges in a single layer on the baking sheet, leaving a little space between them. Roast for 10 minutes.
Turn the wedges and roast for another ~10 minutes, or until tender and browned at the edges. Serve warm.
