Roasted Kabocha Squash With A Hint Of Sweet And Warm Spices

Hot And Sweet Roasted Kabocha squash
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Roasted  Kabocha   slices make a  light and  delicious side  dish.   It is  easy to make  and   can be  paired  with  any hearty  meat  or  vegetable  entree.    A  perfect vegetarian/vegan  side  for   your  holiday table  or  anytime  else !

Hot And Sweet Roasted Kabocha squash

What is  Kabocha  Squash

Kabocha  is  also known as Japanese  pumpkin.  It  has a  thick green  colored  skin and light  to  dark orange  flesh.  The  flesh is a  little   drier  than the  regular  pumpkin  or   butternut  squash.  Here  in  California  we  see  it  late  summer   to  fall – just  when the  fresh  summer  squash selections  begin to dwindle.

Hot And Sweet Roasted Kabocha squash

What  do you make  with it

It is   a  popular  ingredient in   many Asian  curries –  think   Thai  curry –     soups  and   fritters.  The   skin of  this  squash is   edible  as  well.   I f you are  looking  for   spicier  dry  dishes  to make  with it  look for  Indian  dishes like poriyals,  thorans or  or subzi .

The  beauty of  this   vegetable is  that  it   cooks  in  no  time  at  all.    The  recipe  today    takes  only  15  minutes  of  baking  time .  Oh  and  did  I mention that  there is  no need  to  peel the  skin?

The  most  difficult  part  of  the   recipe  will be  cutting  the  vegetable 😊 .

Hot And Sweet Roasted Kabocha squash

Roasting

Roasting  Kabocha,   or  any  squash or  pumpkin, is  one  of  the  easiest  ways  to cook it.  Roasting  concentrates  the  flavors  and  the addition of a few  spices  make  it  even  more tongue  tickling.

After  roasting   the mashed pulp can be  used  in cookies ,  breads or  soups.     Check out  this  post on  how  to  roast a  pumpkin.   Essentially all  squashes  and  pumpkins  can  be  treated  this  way.
From my experience  here are a  few  things  that  go  great  with  squash –

  • Garlic
  • Onions
  • Chili flakes
  • Cumin

Here kabocha  squash  is  roasted  with  a   touch of   warm  spices.  Kabocha  squash is  not  as  sweet  as  regular  pumpkins ,  so a  bit  of   sugar  will not  make it too  sweet.   The sugar  is  added  to  aid  caramelization,    making  the  squash   slices  instantly appealing.   Feel  free  to  leave the  sugar  out  if  that  is  how  you   like  it.

A few  reasons  to  eat  more  Kabocha

A  dish  made  with  Kabocha   squash  is light  and    it  takes  very little  hands  own  cook time. What   more   it is

  • Low  in  calories,  even  less calories than   similar  quantities  of   pumpkin or  butternut  squash
  • Wonderful  melt  in the  mouth  but  firm   texture
  • Loaded   with  beta  carotenes –  in other words  you  get  loads of    Vitamin  A
  • Iron , Vitamin  C  and  Vitamin  B
  • Fiber , fiber,  fiber –  feel  full longer.

With the  holidays   around  the  corner    and   the  inevitable   expansion of  waist  line  a  few  recipes   like  these  become  your  new  best  friends.

So I say  give  this a  try   and  feel a  bit  better  about  that  extra slice  of  pie /cheese  cake  or  what  ever  you plan to   binge  on:- ).

Hot And Sweet Roasted Kabocha squash

Making   roasted  Kabocha  is   as  easy  as  1  2  3

  • Cut  to  size
  • Toss in   spices
  • Spread on cookie  sheet  and  bake !

These  can  be  served

  • On  salads
  • Straight as a  side
  • Take  the   meat off  the   skin,  mash and  add  to  soups.

This is a  perfect  vegetarian/vegan side  dish  for  your   holiday   dinner.

Try these other  recipes  too

Here is  the  recipe  for  Hot and  Sweet  Roasted  Kabocha  Squash

 

Hot  and  sweet Roasted  Kabocha  squash
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

An easy   and  satisfying  side  dish to make.  The  warm  spices  are a  perfect  complement  to   the  flavors  of  this  hearty  squash. 

Course: Side Dish
Cuisine: American
Servings: 6
Calories: 100 kcal
Author: Syama
Ingredients
  • 1 ⁄2  Kabocha Squash    medium  sized
  • 2 Tbsp  Light brown sugar
  • ½ Tsp Garlic Powder
  • 1/4 Tsp Cayenne or milder chili powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Fine Sea Salt
  • 2 Tbsp  Coconut Oil  Notes
Instructions
  1. Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
  2. Remove the  seeds and cut the squash into 1/4 inch thick  slices.
  3. Combine all the dry spices. Toss the squash slices in this until coated thoroughly.  Drizzle  the oil  over  and   toss  again.
  4. Spread the slices in a single layer on the baking sheet.
  5. Bake in the preheated oven for 15 minutes, then turn over, and bake for an additional 5 minutes.
  6. Remove  from  the  oven. Cool in pan for   5  minutes .  transfer  to   serving  dishes. 

Recipe Notes
  • I like t he  flavors  of  coconut  oil in this  dish.  Any  oil  with  fairly high  smoking  point  can  be  used  in  this  dish. 
  • ¼ inch  thick  slices  will be  fully cooked  at  the  end  of  15  minutes.   Turning  them over  is  just to  help with  browning.
  • I find   ¼ Tsp  cayenne  to be  spicy. Use  according  to  your  taste or  substitute   milder  chili powder

Hot And Sweet Roasted Kabocha squash

If you try this recipe, I would  love  to hear  about it ! Leave a COMMENT, RATING , share a photo and TAG me on INSTAGRAM, FACEBOOK  OR  GOOGLE+  

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