Roasted Kabocha Squash
Servings: 4 people
- 2 pounds (900 grams) kabocha squash about a small one, or half a big one - cut into 1/3 inch (0.8cm) slices.
- 1½ tablespoons (20 grams) extra virgin olive oil
- 1 sprig rosemary or thyme
- 1 teaspoon garlic powder or 2 cloves crushed garlic
- 5 leaves sage chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Wash and scrub the kabocha squash well, dry it, and cut it in half with a sharp knife. Then, with a spoon, scoop out the seeds.Now, place one-half of the squash on a cutting board, cut side down. Slice it into ⅓ inch (0.8 cm) slices with a sharp knife.
- Arrange it on the baking sheet on a single layer without overlapping.You should be able to fit about 2 pounds of squash on a baking sheet.
- Season with olive oil, garlic powder, salt, black pepper, and chopped herbs (we used fresh rosemary and sage).
- Toss to spread the seasoning, then bake at 400°F or 200°C for about 25 minutes, until the kabocha squash is fork tender.
- Serve as is, or use it to make other delicious recipes such as soups, pasta, gnocchi, ravioli, and more.
Nutrition information is an estimate for 1 portion of roasted kabocha squash out of 4 portions.
