Looking for a delicious and healthy way to cook kabocha squash? This vibrant green winter squash is not only packed with nutrients but also offers a sweet, nutty flavor that makes it a favorite in many kitchens. Here’s a simple guide to perfecting this delightful dish.
How To Cook Kabocha Squash Perfectly
Kabocha squash is a versatile ingredient that can be roasted, mashed, or steamed. In this recipe, we will focus on roasting, which brings out its natural sweetness and enhances its creamy texture.
Ingredients
Here’s what you’ll need:
- 1 medium kabocha squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cinnamon (optional)
- Fresh herbs for garnish (like parsley or thyme, optional)
Instructions
Follow these simple steps to cook kabocha squash to perfection:
- Preheat your oven to 400°F (200°C).
- Begin by carefully cutting the kabocha squash in half. Use a sharp knife, as the skin can be tough.
- Scoop out the seeds and stringy pulp with a spoon. You can save the seeds for roasting if you like!
- Cut the squash into wedges or cubes, depending on your preference.
- In a large mixing bowl, toss the kabocha pieces with olive oil, salt, pepper, and cinnamon if you’re using it. Ensure the pieces are well coated.
- Spread the squash evenly on a baking sheet lined with parchment paper to prevent sticking.
- Roast in the oven for about 25-30 minutes, or until the squash is tender and lightly browned. You can flip the pieces halfway through cooking for even roasting.
- Once cooked, remove from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired.
This roasted kabocha squash can be enjoyed on its own, added to salads, or served as a side dish with your favorite protein. Enjoy this seasonal delight as a comforting addition to any meal!
Hearty Stuffed Kabocha Squash Recipe for Dinner
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