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Hot and sweet Roasted Kabocha squash
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
Keyword
Roasted Kabocha Squash, Vegan Side Dish
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
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
Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
Remove the seeds and cut the squash into 1/4 inch thick slices.
Combine all the dry spices. Toss the squash slices in this until coated thoroughly. Drizzle the oil over and toss again.
Spread the slices in a single layer on the baking sheet.
Bake in the preheated oven for 15 minutes, then turn over, and bake for an additional 5 minutes.
Remove from the oven. Cool in pan for 5 minutes . transfer to serving dishes.
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
Nutrition
Calories:
100
kcal