Roasted Kabocha Squash
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.
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Kabocha-Squash
Roasted Kabocha Squash
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.
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Kabocha-Squash
Ingredients
  • 1 Kabocha squash
  • 2 Tbl balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees
  2. Cut off stem ends of squash and cut in half. Scoop out the seeds with a spoon. Cut into your preferred shape.
  3. Single layer squash on a cookie sheet / roasted pan and lightly spray with non-stock spray.
  4. Brush tops with balsamic mixture and salt and pepper to taste.
  5. Roast for 15 minutes, then turn and brush the other side with balsamic mixture. Roast for another 15 minutes until tender.

This recipe was printed from plantbasedcooking.com