Description
Delicious and easy Kabocha squash recipe.
Ingredients
Scale
- 1 Kabocha squash, halved and seeded
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Maple syrup or brown sugar for added sweetness
Instructions
- Preheat oven to 400°F (200°C).
- Cut the Kabocha squash into wedges.
- In a bowl, toss squash wedges with olive oil, salt, and pepper.
- Arrange squash in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly caramelized.
- Optional: Drizzle with maple syrup or brown sugar during the last 5 minutes of cooking.
Notes
- You can eat the skin of Kabocha squash.
- Adjust roasting time based on squash size and oven.
- Add herbs like thyme or rosemary for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg