You might even be like me and eat so much you get permanent stomach aches.Īnd, prediction, you won’t be mad about it. The slight sweetness of the squash with the tangy, ginger vibes that are going down in the sauce is something that I would be willing to be REAL money that your face is going to like A LOT. If you don’t have kabocha squash, it would also be amazing on roasted delicata squash! I stole the sauce from the Thai Grilled Chicken skewers and then poured it all over the soft, tender kabocha squash and it’s honestly pretty much a match made in heaven. Place the squash cubes, cut side-down onto a cookie sheet and sprinkle with saltīake at 400 degrees until fork-tender, which is about 20-25 minutes. Toss the squash cubes with oil, rubbing it into the squash well To make oven roasted kabocha squash you need to start with your squash prepped as above.
#ROASTED ACORN SQUASH RECIPE SOY SAUCE SKIN#
Skin – place them cut side down onto a cutting board and use a sharp, thin knife to slice off the skin (the skin IS edible, but I don’t like it)Ĭut into cubes – slice each quarter vertically into 1-inch thick strips, then cut each strip into 1 inch cubes! To make this kabocha recipe, you need to cut the squash and that can be a little bit tricky! So here is how I cut mine:Ĭut in half – take a large, sharp knife and cut right through the center of the squash, leaving two halvesĬut each half in half – this should leave you with 4 quarters of squash. Golden speckles and streaks on the skin are also a good sign!
#ROASTED ACORN SQUASH RECIPE SOY SAUCE PRO#
It’s naturally sweet and works great in recipes or on its own, like in this oven roasted kabocha squash!Ī good kabocha squash is AMAZING, but a bad one? It’s watery and just down-right bad, so here are some pro tips: The skin is usually a deep-green or gray color and the flesh is typically orange colored. BUT the taste and texture is a lot closer to a sweet potato. This is a small winter, Japanese squash that looks like a pumpkin.
Make sure there is a bit of space between. Spread the squash in an even layer on a parchment-lined, rimmed baking sheet. In a small saucepan or microwaveable bowl, combine soy. I might even try making it in the Instant Pot like the Instant Pot Butternut Squash! Anyway you give this magical little squash to me, I am DOWN FOR IT. Directions Adjust oven rack to center position and preheat oven to 400F. Don’t care if it’s THIS roasted kabocha squash recipe OR if it’s kabocha squash soup.
I can go to town on some spaghetti squash casserole, parmesan roasted acorn squash or butternut squash soup but kabocha? So often that I usually get a stomachache because roasted kabocha squash does that to me, but I don’t even care because it’s just so dang delicious. This Oven Roasted Kabocha Squash with Peanut Sauce is an easy, healthy side dish that is easy to make and filling! Gluten free, vegan and paleo too!
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