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–+ servings

Whole Roasted Kabocha Squash

Serves 4 people
There is much magic to be found in roasting kabocha squash whole. That is, no slicing, no oiling, no salting, no nothing. Just the whole squash on a baking sheet in the oven. It doesn't get much easier than this.
Prep Time - 0 minutes
Cook Time - 1 hour 15 minutes
Total Time - 1 hour 15 minutes

Ingredients

  • 1 large kabocha squash (3 pounds)

METHOD

  • Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
  • Place the squash on the prepared baking sheet. Use a sharp knife to pierce about 2-dozen small holes in the squash covering the entire surface. Transfer the squash to the oven and roast for 1 hour and 15 minutes or until the squash is tender.
    Note: You'll be able to determine whether the squash is tender by removing it from the oven and gently pressing your finger into the thick skin. If it sinks in, it's ready. If the flesh (behind the thick skin) doesn't sink in, it will need more time.
  • Remove the squash from the oven. Set aside to cool for 5 minutes. Use a sharp knife to slice the squash in half. Discard the seeds. Scoop the flesh out of the thick skin and onto a cutting board to slice into small 1-inch cubes or into a bowl to serve mashed.
    Note: This squash tends to be on the drier side. It's not as moist as a butternut squash, which means you may be able to slice it easily into cubes or mash with the back of a spoon.
  • Serve warm.
  • Store leftovers in a sealed container in the refrigerator for up to 5 days.
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