Kabocha Squash is a relatively new addition to the American vegetable aisle, but it’s been a Japanese staple for many years. High in beta-carotene, it also has a skin which becomes tender and edible when roasted. Enjoy this easy dish with balsamic vinegar, maple syrup, and a little olive oil. Feel free to add herbs if you wish!
Squash is a wonderful food to add to your diet. Its bets carotene nourishes the skin, is a good source of vitamin A, C, its high in fiber, and keeps you feeling satiated. I love the autumn season because that is when winter Squash is abundant here in Colorado. There are just so many different types of squash, which you will notice, each has a different flavor and even texture.
There are many ways you can enjoy a roasted squash. You can chop the roasted squash into a warm or cold salad, add it into a curry, mash it into a creamy lower fat mash, blend it into a soup or it is as is once roasted.
I love bringing roasted Kabocha to Thanksgiving potlucks as its simple and filling, and just so satisfying.
I'd love to hear your feedback in the comments below for this Roasted Kabocha Squash! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings | people |
- 1 Kabocha squash
- 2 Tbl balsamic vinegar
- 2 Tbl maple syrup
- 1 tsp olive oil (optional)
Ingredients
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- Preheat oven to 400 degrees
- Cut off stem ends of squash and cut in half. Scoop out the seeds with a spoon. Cut into your preferred shape.
- Single layer squash on a cookie sheet / roasted pan and lightly spray with non-stock spray.
- Brush tops with balsamic mixture and salt and pepper to taste.
- Roast for 15 minutes, then turn and brush the other side with balsamic mixture. Roast for another 15 minutes until tender.
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