How to Cook Kabocha Squash Recipe
Cook Kabocha Squash (Japanese Pumpkin) using this super simple method. Enjoy this sweet squash in soups, stews, as a healthy side dish, or light snack.
Servings: 1 squash
Ingredients
- 1 medium whole kabocha squash (Japenese squash) approx. 3 pounds
- 2 teaspoon olive oil or coconut oil
- salt and pepper to season
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Wash and cut the squash in half from stem to base. Scoop out the seeds. Leave the squash in two halves or slice into smaller wedges.
- Brush the entire surface of the squash with olive oil and season with salt and pepper, to season. Transfer to the prepared baking sheet or baking pan.
- Bake for approximately 25 minutes (for wedges) or 45-60 minutes for halves, or until tender and easily pierced with a fork.
- Serve, as is, or scoop and mash into a puree.
Notes
- Drizzle with maple syrup or sprinkle with brown sugar. Top with bacon bits or butter, if desired.
- Leftover cooked squash will last for approximately 3-4 days when stored in the refrigerator in a sealed container.
- You may also freeze leftover cooked squash in an airtight container for up to 3-4 months.
- Save and roast the seeds just as you would pumpkin seeds.
- As written, this recipe is vegan, gluten-free, dairy-free, and low-fat.
Nutrition
Calories: 386kcal | Carbohydrates: 77g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 3150mg | Fiber: 14g | Sugar: 20g | Vitamin A: 12303IU | Vitamin C: 111mg | Calcium: 252mg | Iron: 5mg
