Description
Simple Roasted Kabocha Squash Cubes are a delicious and easy side dish featuring tender, lightly browned Japanese pumpkin seasoned with garlic, fresh rosemary, thyme, and olive oil. This recipe highlights the natural sweetness and creamy texture of kabocha squash through roasting, making it perfect for a healthy, flavorful addition to any meal.
Ingredients
Scale
Ingredients
- 1 medium kabocha squash (Japanese pumpkin)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, removed from stem
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cut Squash: Cut the kabocha squash in half, removing the stem. Use a spoon to scoop out the seeds and stringy flesh. Slice the squash halves into roughly 1-inch thick half-moon shapes, then cut those into 1-inch cubes for uniform roasting.
- Toss in Seasonings: Place the kabocha cubes into a large mixing bowl. Add the olive oil, minced garlic, chopped fresh rosemary, and thyme. Season generously with salt and black pepper. Toss everything together until the squash cubes are evenly coated with herbs, oil, and seasoning.
- Transfer to Baking Sheet: Spread the seasoned squash cubes onto the prepared baking sheet with the skin side down. Make sure to leave some space between pieces to allow proper air circulation and even roasting.
- Roast: Roast the squash in the preheated oven for about 30 minutes, or until the cubes are lightly browned and tender when pierced with a fork. Since skin side is down, there’s no need to toss or flip halfway through roasting.
Notes
- Choosing a medium kabocha squash ensures even cooking and manageable cutting.
- Leaving space between squash cubes promotes crisp edges and caramelization.
- Roasting skin side down softens the flesh and helps preserve moisture inside.
- This recipe pairs well with roasted meats, grains, or as a vegan main dish component.
- Leftovers can be refrigerated and reheated for up to 3 days.
