Description
Discover my Sweet & Savory Roasted Kabocha Squash recipe. A comforting dish with personal stories, kitchen mishaps, and simple steps for a delicious meal.
Ingredients
Scale
- Kabocha Base:
- 1 medium Kabocha Squash (about 2–3 lbs), seeded and cut into 1-inch wedges or cubes
- Flavor Enhancers:
- 3 tbsp Olive Oil
- 2 tbsp Pure Maple Syrup
- 1 tbsp Apple Cider Vinegar
- Sweet & Savory Seasonings:
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Sea Salt (or to taste)
- 1/4 tsp Freshly Ground Black Pepper (or to taste)
- Fresh Finishing Touches:
- 2 tbsp Fresh Rosemary, finely chopped
Instructions
- Prep the Kabocha Squash:: First things first, get that kabocha ready. It’s tough, so be careful! I usually pierce it a few times and microwave it for 2-3 minutes to soften the skin a bit, making it easier to cut. Then, with a sturdy knife, carefully cut it in half, scoop out those seeds and stringy bits (a spoon works wonders here!), and then cut it into 1-inch thick wedges or cubes. Honestly, I’ve almost lost a finger trying to rush this step, so go slow! You want roughly uniform pieces for even roasting.
- Make the Sweet & Savory Marinade:: In a large bowl, whisk together your olive oil, pure maple syrup, apple cider vinegar, smoked paprika, garlic powder, and a generous pinch of sea salt and black pepper. This is where the magic really starts to happen for our Sweet & Savory Roasted Kabocha Squash. Give it a good whisk until it’s all combined. It’ll smell sweet and tangy, a little bit like autumn in a bowl. I always taste a tiny bit here, just to make sure the balance is right for my liking.
- Coat the Kabocha:: Add your prepared kabocha squash pieces to the bowl with the marinade. Toss everything together really well, making sure every single piece of squash is beautifully coated. Use your hands if you need to, just get in there! I always find this step a bit messy, but it’s part of the fun. You want that lovely glaze clinging to every surface. This ensures that every bite of our Sweet & Savory Roasted Kabocha Squash is bursting with flavor.
- Roast to Perfection:: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper – trust me, cleanup is a breeze this way. Arrange the coated kabocha squash 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 gorgeous caramelized edges! I usually need two baking sheets, honestly. Pop it in the oven and let the roasting begin!
- Flip and Continue Roasting:: Roast for about 20-25 minutes, then carefully remove the baking sheet from the oven. Using a spatula, flip the kabocha pieces so they can brown evenly on all sides. This is a critical step for getting that lovely texture in your Sweet & Savory Roasted Kabocha Squash. I’ve forgotten to flip them before, and one side was just pale and sad. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the squash is tender and beautifully caramelized around the edges.
- Finish and Serve:: Once the Sweet & Savory Roasted Kabocha Squash is tender and caramelized, pull it out of the oven. Sprinkle generously with fresh chopped rosemary. The warmth of the squash will release the most incredible aroma from the herb. Give it a gentle toss and serve immediately. It’s absolutely delicious as a side dish, or honestly, I’ve eaten a whole bowl of it for dinner. That golden-brown exterior and soft, sweet interior? Pure bliss, every single time.