Kabocha squash has become one of my favorite winter squashes. It falls somewhere between butternut squash and pumpkin but it’s a bit drier and more dense (which I really like).
Roasting it with warm spices, like curry powder is a great way to enjoy some comfort food while sticking to your health goals.
Sometimes I serve it as a side dish with chicken or fish and other times I’ll toss some on top of a hearty winter salad.
If you want to learn more about kabocha squash, you can watch my ‘Kabocha 101’ video here.
Roasted Kabocha Squash
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Ingredients
- 1 kabocha squash seeded and cut into hearty chunks
- 2 teaspoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon curry powder
- salt and pepper to tatse
Instructions
- Pre heat the oven to 425.
- Cut kabocha in half, seed, and cut into bite size pieces. Watch this video for a demo.
- Place squash on a rimmed baking sheet, drizzle with olive oil and season with spices.
- Gently toss together and place in the oven for 30 minutes flipping half way through.
KATHY MANZI
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