Imported from the web

Roasted Kabocha Squash

Name: Roasted Kabocha Squash
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 kabocha squash (Scrubbed; source gives a weight range of 2 to 4 pounds.); Kosher salt (To taste; sprinkle on the cut sides.); Freshly ground black pepper (To taste; sprinkle on the cut sides.); 3 tbsp Coconut oil (Or use vegetable oil.); 3 tbsp Maple syrup; Flaky salt (Optional, for sprinkling before serving.)

Imported by Johan Pordon on SeeMeCook

Naturally sweet kabocha squash is roasted with maple syrup and coconut oil until tender and caramelized. Serve it alongside a roast, over whipped ricotta, or atop a grain bowl; the skin is edible, so peeling is unnecessary.

6 servings60 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 kabocha squash (Scrubbed; source gives a weight range of 2 to 4 pounds.)
Kosher salt (To taste; sprinkle on the cut sides.)
Freshly ground black pepper (To taste; sprinkle on the cut sides.)
3 tbsp Coconut oil (Or use vegetable oil.)
3 tbsp Maple syrup
Flaky salt (Optional, for sprinkling before serving.)

Steps

1
Heat the oven to 400°F (200°C). Using a large knife and a rocking motion, cut the squash in half from top to bottom, just next to the stem. Scoop out the seeds and stringy flesh. Remove the stem by cutting it off or snapping it off if possible.
2
With the squash skin-side up, cut it into wedges 1 to 1½ inches wide. Arrange the wedges on a parchment-lined sheet pan, using two pans if needed to avoid crowding.
3
Sprinkle kosher salt and freshly ground black pepper evenly over the cut sides of the squash.
4
In a small saucepan over medium heat, melt the coconut oil just until liquid. Add the maple syrup and mix until fully combined.
5
Brush the maple mixture generously over all sides of the squash, including the skin.
6
Place the squash in the oven and roast for 15 minutes.
7
Flip the wedges, brush them with more maple mixture, and roast for another 15 minutes. If using two pans, rotate the pans.
8
Flip the wedges once more and brush with more maple mixture, using liquid on the pan if necessary. Roast for 5 to 10 minutes, until caramelized and tender when pierced with a fork.
9
Sprinkle with flaky salt, if using, and serve immediately.

Notes

The kabocha skin is edible, so peeling is not needed. Save the seeds for roasting. The source lists the squash as 2 to 4 pounds, so its nutrition estimate varies substantially with the squash's actual size.