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Discover the delicious flavors of roasted kabocha squash with thyme, garlic, and crunchy pumpkin seeds. This easy and healthy side dish is versatile and pairs well with any meal. Learn more about kabocha squash and its nutritional benefits below. Don’t forget to leave a comment or rating after trying this recipe!
What is Kabocha Squash?
Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, starchy flesh similar to a mix of sweet potato and pumpkin. It’s a popular ingredient in autumn and winter dishes, perfect for roasting or making soup. Check out our guide to different types of winter squash and pumpkin varieties.
Kabocha Squash Nutrition
Kabocha squash is packed with nutrients, offering a healthy dose of carbohydrates, fiber, and even some protein. It’s rich in vitamin A, antioxidants like beta-carotene, vitamin C, and magnesium, all essential for overall health. Roasting the squash with olive oil helps enhance the absorption of these nutrients.
Enjoy this gluten-free, paleo, Whole30, vegan, vegetarian, and nut-free dish for a wholesome and nourishing meal.
How to Cut Kabocha Squash
To prepare kabocha squash, start by cutting it in half and removing the seeds. Peel the skin with a sharp knife and then slice or dice the squash as needed for your recipe.
How to Cook Kabocha Squash
Roasting kabocha squash with herbs like thyme and garlic is a simple and flavorful dish. It can be served as a side dish for holiday gatherings or as part of a healthy meal. Customize the roasting process by adding your favorite herbs and spices.
Roast the squash until soft and caramelized, adding garlic and pumpkin seeds halfway through to prevent burning. Consider drizzling balsamic vinegar or pomegranate molasses for extra flavor.
More Roasted Vegetable Recipes
This Kabocha squash is roasted with thyme sprigs and garlic until soft and caramelized. Serve this pumpkin dish as a side with your favorite protein, quinoa, or salad. This recipe is gluten-free, vegan, paleo, and Whole30 friendly.
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Preheat the oven to 200 C / 395 F.
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Line a baking tray with parchment paper, arrange the squash slices, drizzle with olive oil, sprinkle with salt, and add thyme. Bake for 15 minutes.
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Add garlic and pumpkin seeds, drizzle with balsamic vinegar (if desired), and bake for an additional 8-10 minutes. Serve hot or cold.
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