Sweet Roasted Kabocha Squash with Herbs (Print Version)
Simple Roasted Kabocha Squash recipe, bursting with sweet flavor and savory herbs. A comforting side dish, easy to make for any meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Vegetarian
Dietary: Vegan, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
1 medium Kabocha Squash (about 2-3 lbs)
→ Flavor Boosters
02 -
2 tbsp Olive Oil
03 -
2 sprigs Fresh Rosemary, roughly chopped
04 -
3 sprigs Fresh Thyme, leaves picked
→ Seasonings
05 -
1 tsp Sea Salt (or to taste)
06 -
1/2 tsp Black Pepper (freshly ground, to taste)
→ Finishing Touch
07 -
1 tbsp Maple Syrup (optional, for drizzling)
# Instructions:
01 -
First things first, preheat your oven to 400°F (200°C). Then, tackle that kabocha! Carefully wash it, then, with a *very* sharp, sturdy knife, cut it in half. Scoop out those seeds and stringy bits—a spoon works wonders here. I used to struggle with this part, but a good knife makes all the difference, honestly. Don't worry if it's not perfectly even, a little rustic charm is good!
02 -
Now, for the fun part! Cut your kabocha halves into manageable wedges, then peel off the skin (or leave it on if you prefer, it softens nicely!). Chop those wedges into roughly 1-inch cubes. Transfer them to a large bowl. This is where the magic happens: drizzle generously with olive oil, then sprinkle with fresh rosemary, thyme, sea salt, and black pepper. I always get my hands in there to make sure every piece of <strong>Roasted Kabocha Squash</strong> is coated; it’s messy but worth it!
03 -
Spread your seasoned kabocha cubes in a single layer on a large baking sheet. I learned the hard way that overcrowding is a no-no; it steams instead of roasts, and we want beautiful caramelization, not soggy squash! If you need two sheets, use two. Give them space to breathe, you know? This step is crucial for that lovely golden-brown exterior.
04 -
Pop that baking sheet into your preheated oven. Let it roast for about 20-25 minutes. You'll start to smell the most amazing aromas filling your kitchen – earthy herbs and sweet squash. This is where the kabocha begins to soften and get tender. I always peek in at this point, just to admire the progress.
05 -
After that initial roast, carefully remove the baking sheet. Give the <strong>Roasted Kabocha Squash</strong> a good toss or flip each piece with a spatula to ensure even browning. We're aiming for those lovely crispy edges and a deep golden color. This is where I sometimes get impatient and try to rush it, but trust me, patience pays off for truly delicious results.
06 -
Return the squash to the oven for another 15-20 minutes, or until it’s fork-tender and beautifully caramelized. If you're feeling fancy, or if your squash isn't as sweet as you hoped, take it out and drizzle a little maple syrup over it for the last 5 minutes of roasting. It adds this incredible glaze. Serve immediately and watch it disappear, honestly!
# Notes:
01 -
A super sharp knife makes cutting kabocha so much easier and safer, trust me!
02 -
Leftovers reheat best in the oven or a dry pan to retain texture.
03 -
Try adding a pinch of red pepper flakes for a subtle kick that balances the sweetness beautifully.
04 -
For a super simple meal, serve with a dollop of Greek yogurt and toasted pumpkin seeds.
# Equipment Needed:
01 -
Sharp knife
02 -
sturdy cutting board
03 -
large mixing bowl
04 -
large baking sheet(s)
# Nutrition (Per Serving):
Calories: 180
Total Fat: 12g
Total Carbohydrate: 23g
Protein: 2g