Serve this Roasted Kabocha Squash this holiday as an appetizer, side dish, or the main meal! Topped with a freshly made herb oil, pomegranate, and pumpkin seeds, this dish is festive and perfect for the season. Plus it’s vegan, vegetarian, gluten-free, diary free etc etc so no one will have any objections! Thank me later 😀
Happy Sunday!
I’m continuing to share ideas for holiday meals, this time with a personal favorite. I think kabocha squash has become my favorite type of squash. The flavor is very subtle, but the texture is so unique, it’s buttery and crumbly all at the same time.
Why Kabocha Squash?
My mom and I discovered kabocha squash when we went on the hunt for a squash that would remind us of the pumpkin we ate in Jamaica. Our pumpkin is sort of like a calabaza squash, but has a firmer texture. We tried so many different kinds of squash, until we finally found the Japanese Kabocha squash and fell in love.
My favorite way to eat kabocha squash is to roast it. Now, I know some people might think squash is not really enough for a whole meal, but I swear I can eat kabocha squash by itself! It’s so filling and delicious.
Today, I’m sharing a recipe for roasted kabocha squash with some festive holiday additions.
The recipe…
Did you say you needed a recipe for even your pickiest eaters?
Vegan?
Vegetarian?
Gluten Free?
Diary Free?
Yup, this is all that and a bag of chips!
Plus, this recipe is really easy. The hardest part is cutting the squash into perfect slices, which can take some work and a strong knife! Start by cutting the kabocha squash in half and removing the seeds. No need to remove the skin!
Next, carefully cut the squash into roughly 3 inch thick slices. A trick is to use the groves in the squash as a guide when you cut, this will make cutting the squash easier and gives you perfect slices each time. Coat each slice with olive oil, salt and pepper, then transfer to a baking pan and bake at 400 degrees for 15 minutes per side (30 minutes total).
While the squash is baking, prepare the herbed oil. Finely chop fresh rosemary and thyme. In a small bowl, combine the fresh herbs with crushed red pepper, olive oil, chopped pumpkin seeds, salt and pepper. Set aside.
Once the squash is done baking, transfer to a serving platter, then drizzle some of the herbs oil. Top with pomegranate seeds. That’s it!
Substitutions…
If kabocha squash is not available, you can use butternut squash.
Let me know what other substitutions you make in the comments! I love seeing what you come up with.
Looking for more holiday recipes? Try:
Mashed Sweet Potatoes with Garlic Brown Butter
Orzo Stuffed Roasted Squash Bowls
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Roasted Kabocha Squash
Ingredients
- 2 large kabocha squash
- 4 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tsp pumpkin seeds (pepita)
- 1 tsp crushed red pepper
- coarse salt and pepper
- pomegranate seeds (to garnish)
Instructions
- Preheat oven to 400 degrees F.
- Cut each kabocha squash in half and use a spoon to remove the seeds. Cut each squash into roughly 3 inch slices (TIP: use the natrual grooves in the kabocha as a guide). Arrange the kabocha slices onto a baking tray and sprinkle with 1 tbsp olive oil. Coat with salt and pepper. Roast for 15 minutes per side, or until squash are browned.
- While squash is roasting, prepare the herbed oil. Finely chop rosemary and thyme. In a small bowl, add chopped herbs, remaining olive oil, pumpkin seeds, crushed red pepper, and salt and pepper to taste. Stir to combine and set aside.
- Once squash is done roasting, remove from oven and set on a serving platter. Drizzle herbed oil over the squash, then top with pomegranate seeds,
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
2 Comments
Can I use acorn squash instead, I have ton of it right now!!
Absolutely! Acorn squash will work great.