Roasted Kabocha Squash

This melt in your mouth Roasted Kabocha Squash is the perfect side dish to grace your holiday table. Kabocha squash is great on its own or delicious added to salads, soups, and stews.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: roasted kabocha squash

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 72kcal

Equipment

1 Baking Sheet

Ingredients

1 kabocha squash (about 2-3 pounds)
1 tablespoon olive oil or avocado oil
1/2 teaspoon garlic powder
salt to taste
pumpkin seeds
pomegranate seeds

Instructions

Preheat oven 400 degrees F. Line a baking sheet with parchment paper and set aside.
Wash your kabocha and dry it with a clean towel. Using a sharp knife remove the stem of your kabocha squash and discard.
Cut kabocha in half, scoop out the seeds using a spoon.
Cut the halves into wedges.
Toss kabocha wedges with oil, garlic powder, and salt.
Place the wedges in a single layer on the prepared baking sheet and bake for 20-30 minutes or fork tender or having brown caramelized edges.
Garnish with pumpkin seeds and pomegranate seeds.

Nutrition