Roasted Kabocha Squash
I recently had kabocha squash, aka Japanese pumpkin, for the first time at a Japanese restaurant in Denver. It tastes like a cross between a butternut squash and a potato that is very buttery in flavor. The green skin is edible, so it doesn’t need to be peeled. You can find them at any Asian market for relatively cheap. They also have a 4 month shelf life. There’s nothing really not to like about it. Roasting kabocha squash couldn’t be easier. You will need a sharp knife to cut through the squash. It’s actually pretty difficult. First, cut it in half. Scoop out the seeds and wash the entire squash. Then cut 1” slices from each half. Line them on a baking sheet lined in foil. Brush each side with olive oil and season with salt and pepper. Roast at 400 degrees for 10 minutes a side. Then brush the squash with a simple maple/soy/ginger sauce and toast gor 10 more minutes. The squash should be bubbly and caramelized. Garnish the squash with toasted sesame seeds.
Servings: 4
Ingredients
- 1/2 large kabocha squash seeded; cut into 1” slices
- 2 tbsp olive oil
- 1/2 tsp sslt
- 1/4 tsp black pepper
- 2 tbsp maple syrup
- 2 tsp soy sauce
- 1/2 tsp ground ginger
Garnish
- 1 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with foil. Brush each side of the squash with olive oil. Season with salt and pepper. Roast for 10 minutes a side.
- Mix together the maple syrup, soy sauce, and ginger.
- Brush the squash with the maple/soy/ginger sauce.
- Roast for 10 more minutes.
