Baked Kabocha Squash Food

SWEET & SPICY ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
• De-seed and cut the squash into slices about 1/4 inch thick.
• Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
• Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
• Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
• Serve hot or at room temperature.

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
• Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
• Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).

ROASTED KABOCHA SQUASH WITH CUMIN SALT

Steps:

• Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

ROASTED KABOCHA SQUASH

Steps:

• Set the oven rack to the middle position. Heat oven to 400ºF (204ºC).
• Wash and dry the squash. Carefully use a sharp chef's knife to cut the squash in half down the middle and then use a spoon to scoop out the seeds.
• Place the squash cut-side down, trim off the stem and the bottom root side. Use a rocking motion to cut it into 1-inch thick wedges.
• In a large bowl, toss together the squash slices, olive oil, salt, and pepper. Place the pieces in a single layer on a foil-lined rimmed baking sheet.
• Roast for 15 minutes, then flip them over. Roast until the squash is fork-tender, about 10 to 15 minutes.
• In a small bowl, combine maple syrup, soy sauce, and ground ginger. Brush on the roasted squash slices. Place in the center of the oven and broil on high until the surface lightly browns, about 2 to 3 minutes. Flip over, brush the other side with the sauce, broil for 2 to 3 minutes.
• In a small nonstick pan, toast sesame seeds over medium heat until lightly browned, about 1 minute.
• Top roasted kabocha squash with toasted sesame seeds and serve warm.

ROASTED KABOCHA SQUASH

Steps:

• Pre heat the oven to 425.
• Cut kabocha in half, seed, and cut into bite size pieces. Watch this video for a demo.
• Place squash on a rimmed baking sheet, drizzle with olive oil and season with spices.
• Gently toss together and place in the oven for 30 minutes flipping half way through.

ROASTED KABOCHA SQUASH | JAPANESE PUMPKIN

Steps:

• First option: The skin of the kabocha squash is tough to cut into so start by cutting off the stem of the kabocha to reveal the orange flesh. The flesh is much easier to cut into than the skin. Using a heavy duty knife or cleaver, stick the pointy end of your knife into the flesh and cut into the kabocha all the way down by using a rocking motion. Cut the other end of the kabocha so that you end up with 2 halves. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Second option: You can microwave the whole kabocha until it's soft enough to cut into. Start by microwaving it for about 2 minutes and increase by 90 seconds at a time until you can cut it in half. Microwaving times will vary by microwave and the size of the kabocha. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Third option: Loosely cover with foil and place the entire whole kabocha squash into a preheated 375 degree F oven for 15 minutes or until soft to cut into. Completely cool it off and then cut it in half. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Preheat your oven to 400°F. Liberally apply oil to the surface of the kabocha squash wedges. Add additional flavorings now. Place the wedges skin side down on a baking sheet and place it on the center rack of your oven. Bake them for 35 minutes or until the surface becomes a golden brown color. Sprinkle with salt.

ROASTED KABOCHA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
• Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

KABOCHA SQUASH CAKE

Steps:

• Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
• Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
• Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
• Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
• Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
• Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it's easier to slice.
• Line 2 baking sheets with parchment paper.
• Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it's edible too.)
• Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.