Description
Tender Roasted Kabocha Squash offers a sweet, savory side dish. Learn my easy recipe for perfectly caramelized squash with sage and brown butter.
Ingredients
Scale
- Main Ingredients:
- 1 medium Kabocha Squash (about 2–2.5 lbs)
- 2 tbsp Olive Oil
- 4 tbsp Unsalted Butter
- Flavor Boosters:
- 8–10 fresh Sage Leaves
- 1 tbsp Maple Syrup
- 1 tsp Garlic Powder
- Seasonings & Spices:
- 1 tsp Sea Salt (or to taste)
- 1/2 tsp Freshly Ground Black Pepper (or to taste)
- Optional Extras:
- 2 tbsp chopped Toasted Pecans (for garnish)
- 1 tbsp fresh Parsley, chopped (for garnish)
Instructions
- Prep Your Kabocha:: First things first, let’s tackle that beautiful, tough kabocha. Give it a good scrub under cold water. Now, for the tricky part: cutting it. I usually slice it in half with a sturdy chef’s knife—be super careful here, hon, those things are hard! Scoop out all the seeds and stringy bits with a spoon. Then, you can either peel it (if you’re feeling ambitious, but the skin is edible and softens when roasted, so I often skip this!) or just cut it into 1-inch thick wedges or cubes. I love seeing those vibrant orange pieces ready for roasting, it smells so earthy already!
- Season the Squash:: Next, grab a large mixing bowl. Toss your prepped kabocha pieces in there. Drizzle generously with olive oil – about 2 tablespoons should do it, but you know, eyeball it! Sprinkle in your garlic powder, sea salt, and freshly ground black pepper. Give it a good mix with your hands, making sure every single piece of that Delicious Kabocha Squash is coated. This is where I sometimes forget to add enough salt, so taste a tiny raw piece if you’re brave, or just trust your gut! You want everything nicely seasoned for maximum flavor.
- Roast to Perfection:: Preheat your oven to a nice hot 400°F (200°C). Line a large baking sheet with parchment paper—this is my secret weapon for easy cleanup, honestly! Spread the seasoned kabocha in a single layer, making sure not to overcrowd the pan. If it’s too crowded, it’ll steam instead of roast, and we want those lovely caramelized edges, right? Pop it into the oven and roast for about 20-25 minutes. You’ll start to smell that sweet squash aroma, and the edges will be getting tender and slightly browned. Oh, it’s going to be so good!
- Make the Brown Butter Sage:: While your squash is roasting, let’s make the magic happen with the brown butter and sage. In a small saucepan, melt your unsalted butter over medium heat. Keep a close eye on it! It’ll foam up, then start to turn golden brown and smell wonderfully nutty. This takes about 3-5 minutes, tops. Once it hits that beautiful amber color, toss in your fresh sage leaves. They’ll crisp up in the hot butter and release all their amazing fragrance. Immediately take it off the heat so the butter doesn’t burn. This step adds so much depth to the Delicious Kabocha Squash.
- Combine and Drizzle:: Once your squash is tender and beautifully caramelized from the oven, carefully remove it. Transfer the roasted kabocha back into that large mixing bowl. Pour the warm brown butter and crispy sage all over the squash. Now, grab that maple syrup and drizzle about a tablespoon over everything. Give it a gentle toss to combine, making sure all those wonderful flavors coat every piece. I sometimes use a spatula here to avoid breaking up the tender squash, and it works wonderfully. The aroma at this point? Unbeatable!
- Serve It Up:: Taste a piece to adjust any seasoning if needed—maybe a little more salt or pepper? Transfer your Delicious Kabocha Squash to a serving platter. If you’re feeling fancy, a sprinkle of fresh parsley or toasted pecans adds a nice touch, but honestly, it’s perfect as is. The squash should be fork-tender with slightly crispy, sweet edges, and that rich, nutty sage butter coating every bite. It’s a truly comforting dish that just makes you feel good from the inside out. Enjoy, my friend!