Description
This simple roasted kabocha squash cubes recipe offers a delicious and easy way to enjoy the naturally sweet and nutty flavors of Japanese pumpkin. Tossed with olive oil, garlic, and fresh herbs, then roasted until tender and golden brown, these cubes make a perfect side dish or salad addition.
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, leaves 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 make cleanup easier.
- Cut Squash: Cut the kabocha squash in half and remove the stem. Scoop out the seeds and stringy flesh with a spoon. Slice the squash into roughly 1-inch thick half-moon shapes, then cut into 1-inch cubes for even roasting.
- Toss in Seasonings: Place the squash cubes into a large mixing bowl. Add olive oil, minced garlic, chopped rosemary, and fresh thyme leaves. Season with salt and freshly ground black pepper. Toss everything together thoroughly to evenly coat each piece.
- Transfer to Baking Sheet: Arrange the seasoned squash cubes on the prepared baking sheet with the skin side down. Be sure to leave space between the pieces so they roast evenly without steaming.
- Roast: Place the baking sheet in the preheated oven and roast for about 30 minutes until the squash is lightly browned and fork-tender. No need to toss halfway since the skin-side-down placement helps with even cooking.
Notes
- Choosing a medium-sized kabocha squash helps ensure even roasting.
- If you prefer, other fresh herbs like sage or oregano can be substituted for rosemary and thyme.
- Leave the skin on for extra texture and nutrients; it becomes tender when roasted.
- Serve roasted kabocha cubes as a side dish, salad topping, or warm autumnal snack.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
