How To Cook The Most Delicious ROASTED KABOCHA SQUASH

Learn how to make delicious roasted kabocha squash. This sweet, creamy, and easy side dish proves you can eat the skin! https://cleananddelicious.com/roasted-kabocha-squash/

Kabocha squash, also known as a Japanese pumpkin, has a naturally sweet, chestnut-like flavor that pairs perfectly with warm curry spices. Because of its hard exterior, it can feel intimidating to prepare, but I’ll show you exactly how to clean, cut, and cook it so you can enjoy this versatile vegetable at home.

Whether you are looking for new winter squash recipes or just need a simple, healthy side dish to add to your rotation, this method makes preparation effortless. You will learn the best way to handle this produce, including how to cut squash safely and efficiently. The skin is completely edible, adding texture and nutrients to every bite. This is a perfect way to enjoy a seasonal favorite with minimal effort.

Subscribe for weekly healthy recipe breakdowns, and let me know in the comments: what is your favorite way to serve squash?!

🖨️ Print the Recipe HERE: https://cleananddelicious.com/roasted-kabocha-squash/

💫Download my Protein PlayBook (women 40+): https://cleananddelicious.kit.com/bc171d509e
5 protein-packed breakfasts, powders that actually taste good, and a printable protein food list – all in one place!

👉🏻 Sign up for my emails (& never miss a recipe or inside tip!): https://cleananddelicious.ck.page/weeklynewsletter

📚 Order my Clean & Delicious Cookbook: https://amzn.to/3oxfBMS

🍲 Favorite Foods & Kitchen Tools:
My Kitchen Knife: https://amzn.to/3MVREVT
Rimmed Baking Sheet: https://link.amazon/B0e8LoZky
Curry Powder: https://link.amazon/B07hM5IVm
Cutting Board: https://amzn.to/4qtKz41
Glass Bowls: https://amzn.to/4x8J25X
Wooden Spoons: https://amzn.to/3UE1u8j
Favorite Sea Salt: https://amzn.to/4gVUgUw

👗 What I’m Wearing:
Turquoise Bracelet: https://amzn.to/4wDt3eU
Bead Bracelets: https://amzn.to/4cT9FUd

💛 Let’s Connect:
Website: https://cleananddelicious.com/
Instagram: https://www.instagram.com/clean_and_delicious/
Facebook: https://www.facebook.com/CleanAndDeliciousWithDaniSpies/
Pinterest: https://www.pinterest.com/danispies/
Twitter: https://twitter.com/DaniSpies

TIMESTAMPS
0:00 Intro
0:41 Prepping the Kabocha squash
2:48 Seasoning your squash
3:55 Roasting your squash
5:00 Outro

1 medium kabocha squash (Japanese pumpkin)
1 tablespoon olive oil
1 teaspoon garlic powder
1 tablespoon curry powder
1 teaspoon sea salt
1/2 teaspoon black pepper

Instructions
Preheat the oven to 425℉ and lightly coat a rimmed baking sheet with cooking spray or olive oil.

Cut the kabocha squash in half and remove the stem. Use a spoon to scoop out the seeds and stringy membrane. Then slice the squash into 1-inch-thick half-moons and cut each slice into 1-inch cubes.

Transfer the squash cubes to a large mixing bowl and toss in olive oil, garlic powder, curry powder, salt, and pepper.

Place the seasoned squash cubes on the prepared baking sheet, skin side down. Leave space between each piece so the veggies roast evenly (if the pan is overcrowded, the squash will steam).

Bake for 25-30 minutes, until lightly browned and fork-tender. You don’t need to flip the squash while cooking.

Nutrition Per Recipe:
1/4 of the recipe | Calories: 77| Carbohydrates 14g | Protein: 2g | Fat: 3g | Fiber: 3g | Sugar: 3g

Disclaimer: Product links may include affiliate links.
#kabochasquash #roastedkabochasquash #howtocookkabocha #kabochapumpkin