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 that becomes tender and edible when roasted. Enjoy this easy dish made with balsamic vinegar. Feel free to add herbs if you wish!
Squash is a wonderful food to add to your diet. Its beta 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.
Love squash? Try another squash-inspired recipe:
- Instant Pot Butternut Squash Risotto with Basil Pesto
- Acorn Squash Stuffed with Quinoa
- Roasted Squash Salad with Pomegranate and Pepitas
- Sunshine Squash Salad
- Butternut Squash, Brussels Sprouts, Apple Stuffing
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 it’s 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!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
Plant-Based Nutrition
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Roasted Kabocha Squash
Equipment
Ingredients
- 1 Kabocha squash
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut off stem ends of squash and cut in half. Scoop out the seeds with a spoon. Cut into your preferred shape.
- Layer the squash on the baking sheet and lightly spray with non-stick spray.
- Brush tops with balsamic and salt and pepper to taste.
- Roast for 15 minutes, then turn and brush the other side with balsamic. Roast for another 15 minutes until tender.
15 + 15 = 30 minutes cooking time
Thanks for catching that. And, here I thought I was fairly good at math…
How much maple syrup and olive oil do you mix with the balsamic vinegar?
Hi Michael, I originally had maple syrup and olive oil in the recipe, but removed those to acquire the Plantricious seal. However, if you are ok with using these, I would add 1/2-1 tablespoon or each to the balsamic vinegar and proceed with the recipe as written.