Description
This Simple Roasted Kabocha Squash Cubes recipe offers a delightful way to enjoy the sweet and nutty flavors of Japanese pumpkin. Roasted with garlic, fresh rosemary, and thyme, these tender and lightly browned squash cubes make a perfect side dish that’s easy to prepare and packed with aromatic herbs and olive oil richness.
Ingredients
Scale
Main Ingredients
- 1 medium kabocha squash (Japanese pumpkin)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, leaves removed from stem
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleaning easier.
- Cut Squash: Slice the kabocha squash in half, remove the stem, and scoop out the seeds and stringy flesh using a spoon. Cut each half into roughly 1-inch thick half-moon shapes, then chop those into 1-inch cubes for even roasting.
- Toss in Seasonings: Place the squash cubes into a large mixing bowl. Add olive oil, minced garlic, chopped fresh rosemary, and thyme leaves. Season generously with salt and freshly ground black pepper, then toss everything together until the cubes are well coated.
- Transfer to Baking Sheet: Arrange the seasoned squash cubes on the prepared baking sheet skin side down. Make sure to leave some space between each piece to promote even roasting and browning.
- Roast: Place the baking sheet in the preheated oven. Roast the squash for about 30 minutes, or until the cubes are lightly browned and fork-tender. Since the cubes are positioned skin side down, there is no need to toss or flip halfway through.
Notes
- You can substitute fresh herbs with dried herbs if fresh is not available, but reduce the quantity by half for dried.
- If you prefer a sweeter flavor, drizzle a little honey or maple syrup before roasting.
- Make sure the squash pieces are uniformly sized to ensure even cooking.
- Allow the squash to cool a bit before serving, as it will be very hot right out of the oven.
- To easily remove the stem, use a sharp chef’s knife or a sturdy vegetable peeler.
