ROASTED KABOCHA SQUASH WITH CUMIN SALT
Provided by Peter Hoffman
Categories Side Thanksgiving Quick & Easy Spice Squash Fall Healthy Vegan Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
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
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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 CRANBERRIES & PECANS
An easy pumpkin side dish of roasted Kabocha squash with cranberries and pecans has all those fall feels and is great for Thanksgiving, Christmas and your regular roast dinner. This winter squash recipe is gluten-free, paleo, dairy-free, vegan-friendly.
Provided by Irena Macri
Categories Side dish
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 C / 400 F.
- Peel the pumpkin, cut it into quarters and remove the seeds. Dice into cubes and add to a large roasting tray or baking dish. Add the onion and drizzle with olive oil. Toss through and place in the oven, middle shelf, for 10 minutes.
- Chop most of the pecans roughly and reserve a few whole nuts. Prepare the rest of the ingredients.
- After 10 minutes, remove the pumpkin and scatter the pecans (except for a few whole ones), cranberries, garlic, salt and spices over the top. Stir through and place back in the oven for 7-10 minutes.
- After 7 minutes, remove the tray again and scatter the remaining pecans over the top. Whisk together the glaze mix and drizzle over the tray contents. Place in the oven for 5 more minutes.
Nutrition Facts : ServingSize 1 cup, Calories 185 calories, Sugar 10.8 g, Sodium 562.1 mg, Fat 11.5 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 21.7 g, Fiber 3.5 g, Protein 2.6 g, Cholesterol 0 mg
SWEET & SPICY ROASTED KABOCHA SQUASH
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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:
- 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
Try this roasted kabocha squash for a healthy, delicious take on this winter squash! Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes. Kabocha is also known as Japanese pumpkin or Korean pumpkin (danhobak).
Provided by Jamie
Categories Appetizer Side Dish
Time 43m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 114 kcal, Carbohydrate 13 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ROASTED KABOCHA SQUASH
Roasted kabocha squash glazed with a soy-ginger sauce. It's a lightly sweet and savory side dish that's easy to prepare.
Provided by Jessica Gavin
Categories Side
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 234 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ROASTED KABOCHA SQUASH
This easy method for Roasted Kabocha Squash (Japanese Pumpkin) is a great way to use a seasonal squash. It tastes like a cross between a butternut squash and a sweet potato and can be used in soup, chilis or eaten as a healthy side dish with lunch or dinner. Great for kids and also those following Whole30 or vegan diets.
Provided by Valerie Skinner
Categories Sides
Time 35m
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees
- Slice and remove the seeds from the Kabocha squash. You can leave the skin on or off. Make sure your slices are as even as possible in order to ensure proper cooking. Slice 1/2 inch thick slices.
- Toss slices in a large bowl with oil, salt, pepper or seasonings of your choice.
- Place in one single layer on a greased baking sheet.
- Bake for 25-30 minutes flipping halfway through.
MAPLE-ROASTED KABOCHA SQUASH
Maple-roasted kabocha squash is just what your tastebuds have been looking for - sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
- Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
- Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
- Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.
TRUFFLE ROASTED KABOCHA SQUASH
Roasted squash drizzled in buttery truffle oil for a simple weeknight vegetable side rich in nutrients and good carbohydrates. Garnish with a sprinkle of parmesan shavings if you can tolerate dairy!
Provided by Paleo Magazine
Categories Vegetable
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
- Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
- Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
- Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.
Nutrition Facts : Calories 130.6, Fat 13.6, SaturatedFat 1.9, Sodium 1166.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.3, Protein 0.6
ROASTED KABOCHA SQUASH
This roasted kabocha squash recipe is a delicious fall or winter side dish! Topped with sesame seeds, scallions, and my sesame ginger dressing, it's filled with sweet, savory, and nutty flavor.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 7
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.
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
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- Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
- Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom, ’cause once the flesh is exposed, cutting it in half is a breeze.
- Scoop out the seeds and cut the squash into thin wedges. Toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
- Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray and pop it in the oven.
6 KABOCHA RECIPES TO TURN YOU INTO A JAPANESE PUMPKIN LOVER
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- Kabocha no Nimono. In Japanese cuisine, cooking food by boiling or stewing it is referred to as nimono. Although simple, this cooking method can create dishes overflowing with complex flavors and textures, and when pumpkin is prepared using this style, the full range of flavors can be uncovered.
- Japanese Kabocha Salad. If you've ever made potato salad, pumpkin salad is a very simple task. For this recipe you'll need: Pumpkin 300g. Bacon 30g. Half a cucumber 50g.
- Kabocha Korokke. These bitesize kabocha korokke (croquettes) are the perfect addition to the dinner table of any pumpkin lover. The crispy, fried outsides paired with the slightly sweet kabocha within create a sweet-salty balance that is very moreish.
- Kabocha Dango. Kabocha dango is an easy way to introduce kabocha to a fussy eater. The kabocha's simple flavors shine through in this simple dish, and while it only contains two ingredients, the dish is infinitely customizable.
- Mabo Kabocha. While the name is shared with its spicy Chinese counterpart, this pumpkin-infused dish has an entirely different flavor. For this recipe, you'll need these ingredients
- Pumpkin Pie. An unmistakable American classic, the pumpkin pie is a delicious autumn treat. By using kabocha, we can adapt this American classic from an American pumpkin pie to a Japanese kabocha pie!
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- Spaghetti Squash Chow Mein. A low-calorie superstar — and staple of diets designed for GI issues — spaghetti squash doesn’t have to be cooked up like Italian spaghetti with marinara.
- Kabocha Squash Empanadas. Kabocha is a lower-carb option than butternut squash that’s almost as sweet and comes packed with fiber, iron, beta-carotene and vitamins C and A. If you haven’t made kabocha squash recipes before, don’t worry: they’re just as easy to prepare as any other squash.
- Butternut Squash Pie. It’s natural to have cravings for a sugar-packed pumpkin pie at this time of year, but if you prefer to avoid sugar as much as possible, this naturally sweet butternut squash pie made with oat milk hits those same textural touchstones (and tastes delicious).
- Spaghetti Squash Tater Tots. We don’t usually think of cooked spaghetti squash as any kind of finger food (for, um, obvious reasons), but it turns out that you can combine it with panko flakes, parmesan, and an egg to create miraculous, potato-free, vitamin-packed tater tots.
- Instant Pot Butternut Squash Bharta. Having a couple of side dishes that are both vegan and gluten-free in your arsenal is always a good idea, even if those aren’t specific boundaries in your diet.
- Cinnamon Maple Roasted Kabocha Squash. Treat kabocha like the fruit it actually is (yup, all squash are actually fruit!) by simply mixing up a little cinnamon-maple dip and throwing it in the oven to eat with yogurt or as part of salads, sides, or dessert.
- Spaghetti Squash Breadsticks. Another way to eat spaghetti squash with your hands: transform it into cheesy breadsticks, but hold the bread. An egg and some almond flour holds it all together.
- Breakfast Spaghetti Squash. Bacon, eggs, and cheese make spaghetti squash wake up early, for once. You can also easily swap the toppings for plant-based alternatives (veggie sausage and nutritional yeast would be great here) and preserve the vibe.
- Taco Stuffed Roasted Kabocha. Kabocha squash is perfect to use as its own serving vessel. For a vegetarian version of this healthy variation on a taco bowl, swap the beef for a plant-based alternative, like ground walnut meat.
- Roasted Butternut Squash and Turkey Chili. Give classic turkey chili a flavor (and nutrition) boost with roasted butternut squash, creamy white beans, and fried sage.
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- Roasted Squash, Caramelized Fig and Feta Salad. Fall salads might be our favorite kind, thanks to all the hearty-yet-healthy toppings. With this easy recipe, everything roasts on one pan—a win-win.
- Turmeric Ginger Kabocha Squash Soup. She’s creamy, dreamy and ready in 20 minutes (not to mention dairy- and gluten-free).
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