Roasted-Kabocha-SquashCooking Basics: How to Roast Kabocha Squash @ Nutritious Eats

8 Reasons We Love Kabocha Squash


1 kabocha squash
1/4 tsp salt
pepper (to taste)
2 T vegetable oil
truffle oil (optional)

Preheat oven to 400 degrees. Cut up one kabocha squash into 1-cm thick slices. You can optionally remove the skin, but there is really no need to remove it. It’s totally edible and is quite soft once roasted. Lay the pieces in one layer on a pan. Drizzle with vegetable oil (enough to light cover – about 2 tablespoons) and toss until all sides of the squash are covered with some oil. Sprinkle with salt and pepper, toss, and then roast for about 20 minutes, or until soft.

Optional: you can easily make a puree just by mashing up the roasted squash with a fork, which is what I did. I pressed the puree into a small triangular mold for the picture. I did not even remove the skin, which is why you see little green bits in my puree.


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