Description
This simple roasted kabocha squash recipe delivers tender, flavorful cubes of Japanese pumpkin seasoned with fresh herbs and garlic. Roasting at a high temperature brings out the natural sweetness and creates a lightly browned exterior while keeping the inside fork-tender. A perfect easy side dish for autumn or any time you want a comforting vegetable.
Ingredients
Scale
Squash
- 1 medium kabocha squash (Japanese pumpkin)
Seasonings
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, leaves removed from stem
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cut Squash: Cut the kabocha squash in half and remove the stem. Use a spoon to scoop out the seeds and stringy flesh. Slice the squash into roughly 1-inch thick half-moon shapes, then cut those into 1-inch cubes for even roasting.
- Toss in Seasonings: Place the squash cubes in a large mixing bowl. Add olive oil, minced garlic, chopped rosemary, and thyme leaves. Season generously with salt and pepper. Toss everything together until the squash is evenly coated.
- Transfer to Baking Sheet: Arrange the seasoned squash cubes on the prepared baking sheet with the skin side down. Space the pieces out so they roast evenly without steaming.
- Roast: Place the baking sheet in the preheated oven and roast the squash for approximately 30 minutes, or until the cubes are lightly browned and fork-tender. There’s no need to toss halfway since the skin side is down, which helps even cooking.
Notes
- Choose a medium-sized kabocha squash to yield about 4 servings.
- Ensure the squash pieces are roughly the same size for uniform roasting.
- Roasting skin side down helps crisp the bottom without the need to stir during cooking.
- Fresh herbs can be substituted with dried herbs, but reduce the quantity to 1 teaspoon of each.
- This dish pairs well with roasted meats or can be tossed into salads and grain bowls.
