Kabocha Squash was a treasure I discovered during a meal at a Korean restaurant. It appeared in a tiny platter amongst a glorious spread of side dishes known as banchan. The squash was served cold and sprinkled with sesame seeds and green scallions. The flesh was surprisingly melt-in-your-mouth tender and even better, you could eat the skin.
I find that many grocery stores carry Kabocha Squash now. If all else fails, your best bet will probably be an Asian market.
For this recipe, we're simply roasting the squash with a bit of (garlic) butter, honey and fresh herbs. Feel free to substitute butter for olive oil and omit the honey to make this a vegan, paleo-friendly recipe!
Leftovers can be used in soups, salads and pastas and can be stored in the fridge for up to 7 days or in the freezer for up to 6 months. Simply defrost in the microwave for 3-4 minutes or reheat in the oven for 20-25 minutes.
ROASTED KABOCHA SQUASH
(makes 4 servings)
- 1 small kabocha squash (about 1 lb), cleaned and deseeded
- 2 TB softened butter or olive oil
- kosher salt
- freshly cracked black pepper
- wildflower honey
- 2 TB melted butter, (add minced garlic if you'd like)
- freshly chopped herbs for garnish
Preheat oven to 400F. Line baking sheet with foil. Cut kabocha squash into wedges and lay flat against the baking sheet. Dot with butter and drizzle with honey. Bake for 30-35 minutes until squash is softened and slightly caramelized.
Remove squash from oven and transfer to a plate or a glass storage container. Drizzle with melted butter and honey. Finish with kosher salt and fresh herbs.
Check out our video tutorial below.
EXTRA 1-2 SIMPLE COOKING TIP:
Put the squash in the microwave for 3-4 minutes to soften the flesh. This makes cutting and deseeding easier. You can also place it in the oven for 8-10 minutes for the same effect. Be sure to allow the squash to cool a bit before handling or use a towel to protect your hand.