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roasted kabocha squash featured

Roasted Kabocha Squash (Japanese Pumpkin)

Roasting kabocha squash brings out its natural sweetness and creates a tender, caramelized texture. Get ready to fall in love with this dish!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 cups
Calories 66 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 425 degrees.
  • Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
    Non-stick Cooking Spray
  • Cut the squash in half. It's going to take some muscle!
    1 Kabocha Squash
  • 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.
    Kosher Salt
  • Roast for 10-15 minutes per side, based on thickness.

Nutrition

Calories: 66kcalCarbohydrates: 17gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 105mgPotassium: 678mgFiber: 3gSugar: 4gVitamin A: 2649IUVitamin C: 24mgCalcium: 54mgIron: 1mg
Keyword Kabocha, Squash
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