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Simple Roasted Kabocha Squash Cubes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This simple roasted kabocha squash cubes recipe features tender, flavorful Japanese pumpkin cubes roasted with olive oil, garlic, rosemary, and thyme. It’s an easy and healthy side dish perfect for fall or any time you want a comforting vegetable option with minimal prep and maximum taste.

Ingredients

Squash

  • 1 medium kabocha squash (Japanese pumpkin)

Seasoning

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Cut Squash: Carefully cut the kabocha squash in half, remove the stem, and scoop out the seeds and stringy flesh with a spoon. Slice the squash halves into roughly 1-inch thick half-moon shapes, then cut those slices into 1-inch cubes.
  3. Toss in Seasonings: Place the squash cubes into a large mixing bowl. Add the olive oil, minced garlic, chopped rosemary, and thyme leaves. Season with salt and freshly ground black pepper to taste, and toss everything thoroughly to coat the squash evenly.
  4. Transfer to Baking Sheet: Arrange the seasoned squash cubes on the prepared baking sheet with the skin side down in a single layer. Leave some space between each piece to allow for even roasting and browning.
  5. Roast: Roast the squash in the preheated oven for about 30 minutes, or until the cubes are lightly browned and fork tender. Since the pieces are skin side down, tossing halfway through is not necessary.

Notes

  • Using parchment paper on the baking sheet helps prevent the squash from sticking and ensures easy cleanup.
  • Cutting the squash into uniform 1-inch cubes promotes even cooking.
  • The skin of kabocha squash is edible and softens when roasted, adding texture and nutrients.
  • Fresh herbs like rosemary and thyme add an aromatic flavor; dried herbs can be substituted if fresh are unavailable.
  • Adjust salt and herbs to your taste preference.

Find it online: https://slsrecipes.com/simple-roasted-kabocha-squash-cubes-recipe/