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Roasted Kabocha Squash
Course: Main Course
Cuisine: American, Italian
Author: Michael Monson
  • 1 whole kabocha squash
  • 2 to 3 tablespoons olive oil
  • arlic powder, salt, and pepper to taste.
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Begin by cutting the top and bottom off of the squash. Make sure to watch your hands, and try your best to cut the squash so that there is minimal rocking. With the top and bottom removed, it is easier to cut the squash in half. Remove the seeds and discard. Place the squash cut-side down on your cutting board, and cut the squash into half circles, between a half and a quarter inch thick. Add the cut squash to a bowl, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss.
  3. Place the seasoned squash on a Silpat or parchment lined baking sheet (or two), and bake in the over for 30-40 minutes, flipping halfway through. The squash is done when it’s easily pierced by a fork, or if you taste it, and you just keep wanting to eat more and more.