Baked Kabocha Squash Recipes

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
• Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
• Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).

SWEET & SPICY ROASTED KABOCHA SQUASH

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.

ROASTED KABOCHA SQUASH | JAPANESE PUMPKIN

Steps:

• First option: The skin of the kabocha squash is tough to cut into so start by cutting off the stem of the kabocha to reveal the orange flesh. The flesh is much easier to cut into than the skin. Using a heavy duty knife or cleaver, stick the pointy end of your knife into the flesh and cut into the kabocha all the way down by using a rocking motion. Cut the other end of the kabocha so that you end up with 2 halves. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Second option: You can microwave the whole kabocha until it's soft enough to cut into. Start by microwaving it for about 2 minutes and increase by 90 seconds at a time until you can cut it in half. Microwaving times will vary by microwave and the size of the kabocha. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Third option: Loosely cover with foil and place the entire whole kabocha squash into a preheated 375 degree F oven for 15 minutes or until soft to cut into. Completely cool it off and then cut it in half. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Preheat your oven to 400°F. Liberally apply oil to the surface of the kabocha squash wedges. Add additional flavorings now. Place the wedges skin side down on a baking sheet and place it on the center rack of your oven. Bake them for 35 minutes or until the surface becomes a golden brown color. Sprinkle with salt.

CRISPY OVEN-BAKED KABOCHA SQUASH FRIES

Steps:

• Take the raw kabocha squash and cut it in half.
• your vegetable peeler and skin the halves.
• Note: While skinning, you'll notice that if you skin the same area a few times, you'll get past what's left of the green part of the skin and into the yellow meat. It's not necessary to rid the squash of the green color entirely. I usually shoot for a light green-yellowish hue to know when I'm done skinning.
• Once the kabocha squash halves are skinned, scoop out the seeds and mush.
• Place the squash on a cutting board (or cutting surface) with the scooped out sides facing down.
• Cut the squash into strips, slicing it the "long" ways.
• Cut the squash strips into fry-sized pieces. I try to cut them as thin as possible. The thinner they are, the easier it is for them to crisp up.
• Place the fries on a large baking sheet. If you have a baking sheet that is prone to sticking, use parchment paper under the fries.
• Pour about 1 tbsp of melted ghee or animal fat over the fries. Swish the fries around to incorporate the oil. Make sure all of the fries are coated in oil.
• Sprinkle a light coating of sea salt (ASHLEYR for 15% off) over the fries.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Bake the fries at 375 degrees for 50-60 minutes. The edges will start to brown (or blacken) when they're done. The majority of the fries should not look mushy or have a bright orange color. They should look dry and have more of a brown hue when finished.
• Once the fries are done baking, remove them from the oven. Sprinkle another layer of salt (to taste) over the fries and allow them to rest and cool for about 10 minutes.
• Once cooled, transfer them to your serving platter. Serve and enjoy!
• These fries are best served fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days.

ROASTED KABOCHA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
• Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.