Sweet, nutty, and perfectly caramelized, roasted kabocha squash is one of the simplest—and most delicious—ways to enjoy this Japanese pumpkin. With its naturally creamy texture and edible skin, kabocha needs little more than olive oil, salt, and pepper to shine. Serve it as a side dish, add it to grain bowls or salads, or enjoy it straight off the baking sheet for a cozy, nutritious treat.
INGREDIENTS:
1 kabocha squash, well-scrubbed, cut into 1-inch thick wedges (no need to remove skin)
Sea salt and pepper, to taste
2-3 tablespoons extra virgin olive oil
METHOD:
Preheat oven to 425°F (220°C).
Place kabocha wedges in a large zip-top bag or bowl. Drizzle with olive oil, season generously with salt and pepper, then toss to coat evenly.
Spread wedges in a single layer on a rimmed baking sheet.
Bake for about 30 minutes, turning halfway if desired, until tender and lightly caramelized.
Enjoy hot as a side dish or at room temperature in salads and bowls.
