How to Cook Kabocha Squash
Cook Kabocha Squash (Japanese Pumpkin) using this super simple method. Enjoy this sweet squash in soups, stews, as a healthy side dish, or light snack.
Servings: 1 squash
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
Wash and cut the squash in half from stem to base. Scoop out the seeds. Leave the squash in two halves or slice into smaller wedges.
Brush the entire surface of the squash with olive oil and season with salt and pepper, to season. Transfer to the prepared baking sheet or baking pan.
Bake for approximately 25 minutes (for wedges) or 45-60 minutes for halves, or until tender and easily pierced with a fork.
Serve, as is, or scoop and mash into a puree.
- Drizzle with maple syrup or sprinkle with brown sugar. Top with bacon bits or butter, if desired.
- Leftover cooked squash will last for approximately 3-4 days when stored in the refrigerator in a sealed container.
- You may also freeze leftover cooked squash in an airtight container for up to 3-4 months.
- Save and roast the seeds just as you would pumpkin seeds.
- As written, this recipe is vegan, gluten-free, dairy-free, and low-fat.
Calories: 386kcal | Carbohydrates: 77g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 3150mg | Fiber: 14g | Sugar: 20g | Vitamin A: 12303IU | Vitamin C: 111mg | Calcium: 252mg | Iron: 5mg