Roasted Kabocha Squash (Japanese Pumpkin)
By: Roni | Posted in: 0 WWP, 1 WWP, 1 WWPP, Dinner Ideas, Vegetarian Ideas | 13 Comments
I’m obsessed with winter squash. OBSESSED.
In the last 3 years Delicata squash, Spaghetti squash, and Butternut squash have all become mainstay in my diet. These weren’t things I naturally gravitated towards. I don’t remember eating them growing up, and if I was actually offered roasted winter squash I probably would have turned my nose up.
I’m not sure why. They are all so delicious, but both The Husband and The Little Guy have been brainwashed against them too. I can get Little Guy to eat Butternut Squash fries every now and then, but that’s where he draws the line.
Yesterday I roasted my first ever Kabocha Squash hoping it would win them over.
A few people have emailed me about them, but I never noticed them at the grocery store until recently.
I picked one up and decided to simply roast it in slices. I knew I’d love it, and I did!
The flesh is reminiscent of Butternut Squash, but denser and creamier like a sweet potato. It was super sweet and just downright tasty! Of course I’m the only one who thought so. The husband said, "meh" and The Little Guy made "The Face." Thankfully Little Bean is now old enough to get in on the action and he was interested as ever!
He may be my last hope. Although, I get the feeling I’m going to be surrounded be 3 picky boys soon. Dad seems to be more of an influence than Mom, but I’m not giving up that easy. ;)
Here’s how I made it.
- 1 Kabocha Squash
- Non-stick Cooking Spray
- Kosher Salt
Preheat the oven to 425 degrees.
Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
Cut the squash in half. It’s going to take some muscle!
Scoop out the pulp and seeds. I didn’t have time to roast them, but just like all winter squash, you can.
Cut the squash in wedges and lay them on the cookie sheet. Spray with a bit more cooking spray and sprinkle with the salt.
Roast for 10-15 minutes per side, based on thickness.
In case you are wondering (and I know you are) YES I ate the skin. I simply picked up a wedge and took a bite. DE-LICIOUS!
Where are the Kabocha Squash fans? How do you prepare it?
Oh! And nutrtional info is based on generic winter squash. I couldn’t find Kabocha specifically.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| varies | 100g ~ 1 cup | |||
| Calories | Fat | Fiber | WWPs | |
| 35 | 0g | 1g | old: 1/2 | new: 1 |
| Sugar | Sat Fat | Carbs | Protein | |
| 2g | 0g | 9g | 1g | |
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I just picked up an acorn squash and it has DANISH in parenthasis – so I don’t know what that means!! LOL
I haven’t ventured beyond spaghetti squash… but I love what I have made so far.
Is the acorn squash dense like sweet potatoes too?
Oh! I forgot about Acorn! Acorn Squash is a little less sweet and not as orange in color. Still creamy and good though! I’ve used them a few times…
http://greenlitebites.com/2011/09/23/acorn-squash-with-carrots-and-roasted-seeds/
http://greenlitebites.com/2010/10/20/acorn-squash-stuffed-with-apple-cider-quinoa/
http://greenlitebites.com/2008/02/02/winter-squash-soup-with-roasted-seeds/
We are obsessed with squash at our house too … me in particular, but my daughter’s mania is almost to the level of mine. She requests squash (and only squash) for meals on a fairly regular basis.
We roasted a kobucha last year in a dutch oven. We drilled a hole in it either by pounding a knife in or with a real drill … I can’t remember now. It was a hard nut to crack. Once it was roasted, we ate it mashed/chunked with a little salt. We also like to roast winter squash in cubes and serve them over pasta … nothing else needed. The cookbook Time for Dinner has a the roasting method we used last winter and I think some recipes to go along with it. I also pinned a recipe from 101 Cookbooks that looks really tasty but have not gotten around to making it just yet.
http://www.101cookbooks.com/archives/kabocha-french-lentil-soup-recipe.html
No one in my house will eat squash except me. I keep offering it. I make homemade pesto (no oil; I use the pasta water to make it creamy… delish! – email if you want the recipe (:) and serve it mixed with spaghetti squash (it only takes a tsp or two). It is so good! I love squash of all types so I will absolutely try kobacha next time I go grocery shopping!
I couldn’t do acorn squash…the texture wasn’t creamy enough. However…butternut and I have a lovely relationship now:). I’ll check out kabocha if I can find it!
LOVE THIS!!! We eat it all fall/winter here in CA. My mother in law makes the most awesome potato-ish salad out of the leftovers and croquettes too. YUM!!
I loved the color and found a recipe in the Kind Diet book by Alicia Silverstone book. It is a Moroccan style couscous but I think this squash is good anyway you want to prepare it. Thanks for sharing the easy tasty recipe.
I have 3 acorn squash that I will have to give this a try with. I’ve never noticed kobacha before. I’m going to be on the lookout now! :)
Did you know that kabocha is one of the lowest-calorie squash varieties? We were surprised to see just how few calories (especially versus the great nutritive value.)
My favorite kabocha recipe is one my husband found – we stir-fry it in homemade Thai curry paste. DELISH. That reminds me – now that we’re heading into winter squash season, I should post the recipe.
I have been hearing such good things about kabocha during the last year that when I finally found them (at an Asian market) I bought three of them! It is to die for! I will have to try roasting it. I was in a crazed rush to try it ASAP and just cut in half, placed face down on a plate, and microwaved for like 5 minutes or so until tender. So creamy!
I love kabocha squash! I tried it for the first time last year and fell in love! I can only get them at a grocery store an hour away, but I savor them when I can get them! I’ve got one in my pantry right now!
My husband & I love the Kabocha. however, the flesh closer to the skin never gets tender for me. what am I doing wrong? :-( Thanks!
I only made it once so I’m not sure. I was able to eat the flesh and the skin without a problem. You may just have to roast it longer.