RED KABOCHA RECIPES
SWEET & SPICY ROASTED KABOCHA SQUASH RECIPE - FOOD.COM
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 73.2, FatContent 3.5, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 274.4, CarbohydrateContent 10.7, FiberContent 0.2, SugarContent 10.1, ProteinContent 0.3
ROASTED KABOCHA SQUASH, THAI-STYLE - ASSORTED EATS
This easy kabocha squash recipe yields sweet, tender kabocha cubes with savory, Thai-inspired flavors! Simply chop, mix, and roast for a super simple yet delicious dish.
Provided by Rachel
Categories Side Dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- (Optional, makes the squash much easier to cut) Microwave or steam the whole kabocha for 2-3 minutes to soften and make it easier to cut. Note 2
- Cut the squash in half and use a spoon to scoop out the seeds and fiber inside. Cut the squash into 1-inch cubes (you can leave the outer skin on).
- Add the kabocha and all the remaining ingredients (except for the lime juice and garnishes) to a bowl. Toss so that the kabocha pieces are coated evenly in the sauce.
- Prepare a large baking sheet with some parchment paper.
- Transfer the kabocha to the baking sheet in a single layer. Make sure to leave some space between the pieces to allow them to roast evenly and not steam.
- Bake for 30 minutes, flipping the pieces halfway through baking. The kabocha should be tender, and both skin and flesh of the squash should be easily pierced with a fork.
- Take the roasted kabocha squash cubes out of the oven and top with lime juice. Taste and adjust the seasoning to your liking.
- Plate and optionally garnish with ingredients of your choice.
Nutrition Facts : Calories 55 kcal, ServingSize 1 serving
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