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|
|35||0g||1g||old: ½||new: 1|