Description
Simple Roasted Kabocha Squash Cubes is a delicious and easy side dish featuring tender, lightly browned Japanese pumpkin cubes seasoned with garlic, rosemary, and thyme. Perfectly roasted in the oven to bring out natural sweetness and savory herb flavors, this recipe serves 4 and requires minimal prep, making it ideal for a wholesome and comforting addition to any meal.
Ingredients
Scale
Squash
- 1 medium kabocha squash (Japanese pumpkin)
Seasonings
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme (leaves removed from stem)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and aid in even cooking.
- Prepare the Squash: Cut the kabocha squash in half to remove the stem, then scoop out the seeds and stringy flesh using a spoon. Slice the squash into roughly 1-inch thick half-moon shapes, then cut these into 1-inch cubes for uniform roasting.
- Toss in Seasonings: Place the squash cubes in a large mixing bowl and add olive oil, minced garlic, chopped rosemary, and thyme leaves. Season generously with salt and black pepper, then toss well to evenly coat all the pieces with oil and herbs.
- Arrange on Baking Sheet: Spread the seasoned squash cubes on the prepared baking sheet with the skin side down. Make sure to leave some space between the pieces to allow hot air to circulate and help the squash roast evenly without steaming.
- Roast Squash: Place the baking sheet in the preheated oven and roast for about 30 minutes until the squash cubes are tender when pierced with a fork and have developed a light golden brown color. There’s no need to flip the cubes during roasting since the skin side down placement helps even cooking.
Notes
- You can adjust the herbs according to your preference, such as adding sage or oregano for different flavor profiles.
- For a sweeter variation, drizzle a bit of maple syrup or honey before roasting.
- Make sure to keep the squash cubes spaced out on the baking sheet to ensure proper roasting rather than steaming.
- Kabocha squash skin is edible and becomes tender when roasted, but you can peel it if you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or skillet.
