The simplest way to enjoy Kabocha. The skin is thin and tender once roasted, so there is no need to peel. Just slice, season and roast until the edges caramelize.
Prep: 10 minutes | Cook: 30 minutes | Serves: 4
Ingredients
- 1 medium Kabocha squash (about 3 lbs)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: drizzle of maple syrup or a pinch of chili flakes
Instructions
- Heat the oven to 425°F and line a sheet pan with parchment.
- Wash the squash, cut it in half, and scoop out the seeds. Slice each half into 1 inch wedges.
- Toss the wedges with olive oil, garlic, thyme, salt and pepper.
- Spread the wedges in a single layer, cut side down, without crowding.
- Roast 25 to 30 minutes, flipping once, until tender and browned on the edges.
- Finish with maple syrup or chili flakes if you like and serve warm.
Farm Tip
Save the seeds. Rinse, dry, toss with oil and salt, and roast at 325°F for about 15 minutes for a crunchy snack.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
