Description
Oven-Roasted Kabocha Squash Cubes are a simple, nutty, and comforting dish that’s perfect as a side or a healthy snack. Cubes of kabocha squash are tossed with olive oil, salt, pepper, and optional spices, then roasted until golden and tender, bringing out their natural sweetness with a crisp caramelized exterior.
Ingredients
Scale
Main Ingredients
- 1 medium kabocha squash, seeded and cut into 1-inch cubes
- 2 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
Optional Flavor Boosts
- ½ tsp garlic powder
- ½ tsp smoked paprika or cumin
- 1 tsp maple syrup or honey (for sweet-savory vibes)
- Fresh herbs (thyme or rosemary), for garnish
Instructions
- Heat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prep squash: In a large bowl, toss the kabocha squash cubes with olive oil, salt, pepper, and any optional spices like garlic powder, smoked paprika, or cumin to evenly coat.
- Roast: Spread the coated squash cubes in a single layer on the prepared baking sheet, making sure pieces are spaced out to allow caramelization. Roast in the oven for 20 minutes.
- Flip and continue roasting: After 20 minutes, flip the squash cubes to ensure even roasting. Return to the oven and roast for another 10 to 15 minutes, until the squash is tender and golden brown around the edges.
- Finish and serve: Remove from the oven, taste, and adjust seasoning as needed. Drizzle with maple syrup or honey and sprinkle fresh thyme or rosemary if using for an added flavor boost. Serve warm.
Notes
- Make sure to cut the squash into uniform cubes to ensure even cooking.
- Spacing the squash pieces evenly on the baking sheet helps achieve caramelization rather than steaming.
- Optional spices allow you to customize the flavor profile to sweet, smoky, or savory.
- Leftovers can be refrigerated and reheated in a skillet or oven to retain crispness.
