ROASTED KABOCHA SQUASH
Roasted kabocha squash glazed with a soy-ginger sauce. It's a lightly sweet and savory side dish that's easy to prepare.
Provided by Jessica Gavin
Categories Side
Time 45m
Number Of Ingredients 8
Steps:
- Set the oven rack to the middle position. Heat oven to 400ºF (204ºC).
- Wash and dry the squash. Carefully use a sharp chef's knife to cut the squash in half down the middle and then use a spoon to scoop out the seeds.
- Place the squash cut-side down, trim off the stem and the bottom root side. Use a rocking motion to cut it into 1-inch thick wedges.
- In a large bowl, toss together the squash slices, olive oil, salt, and pepper. Place the pieces in a single layer on a foil-lined rimmed baking sheet.
- Roast for 15 minutes, then flip them over. Roast until the squash is fork-tender, about 10 to 15 minutes.
- In a small bowl, combine maple syrup, soy sauce, and ground ginger. Brush on the roasted squash slices. Place in the center of the oven and broil on high until the surface lightly browns, about 2 to 3 minutes. Flip over, brush the other side with the sauce, broil for 2 to 3 minutes.
- In a small nonstick pan, toast sesame seeds over medium heat until lightly browned, about 1 minute.
- Top roasted kabocha squash with toasted sesame seeds and serve warm.
Nutrition Facts : Calories 86 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 234 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
- Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
MAPLE ROASTED KABOCHA SQUASH WITH PEPITAS AND COTIJA
I find kabocha to be sweeter and less fibrous than other squash. It's the hero vegetable you need in your repertoire. This recipe for the squash is so flavorful I like it as a snack, but it's also a fantastic side dish to round out a great meal. You can substitute other squash for the kabocha in this recipe if you like.
Provided by Jet Tila
Categories side-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Wash the whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
- Slice the squash into 1/2-inch-thick wedges and place in a large bowl. Pour the butter and oil over the squash, then season generously with salt and pepper. Toss to combine. Spread the squash out on the prepared baking sheet. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
- Transfer to a platter, drizzle with the syrup and sprinkle with the pepitas and Cotija. Season with salt and pepper and serve.
ROASTED KABOCHA SQUASH
This roasted kabocha squash recipe is a delicious fall or winter side dish! Topped with sesame seeds, scallions, and my sesame ginger dressing, it's filled with sweet, savory, and nutty flavor.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it's easier to slice.
- Line 2 baking sheets with parchment paper.
- Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it's edible too.)
- Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.
ROASTED KABOCHA SQUASH, HARICOTS VERTS, MUSHROOMS AND PEPITAS
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
- Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
- Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
- When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.
SWEET & SPICY ROASTED KABOCHA SQUASH
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
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