Description
These roasted kabocha squash wedges are a nutrient-dense side dish featuring caramelized, tender flesh encased in a nutty, edible skin. The Japanese pumpkin’s chestnut-like sweetness is enhanced by high-heat roasting and a savory blend of smoked paprika and garlic powder. This simple, elegant preparation requires minimal effort, making it the perfect side for any meal.
Ingredients
1 medium Kabocha squash
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Instructions
Preheat oven to 400 degrees Fahrenheit.
Wash the outside of the squash thoroughly.
Slice the squash in half vertically.
Scoop out seeds and fibrous pulp.
Cut squash halves into 1-inch thick wedges.
In a large bowl, whisk together olive oil, salt, pepper, paprika, and garlic powder.
Toss the squash wedges in the oil mixture until evenly coated.
Arrange wedges on a parchment-lined baking sheet, ensuring space between them.
Roast for 25 to 30 minutes until tender and caramelized.
Notes
Ensure the skin is scrubbed well as it is edible and adds texture. Leaving space on the baking sheet is crucial to achieve a roasted crisp rather than steaming the wedges.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1/4 of the squash
- Calories: 145
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg