How to bake kabocha squash

Video How to Bake Kabocha Pumpkin This simple baked pumpkin recipe is a scrumptious fall treat! Sesame seeds, scallions, and a rich sesame-ginger sauce make for a pumpkin candy. Read: How to bake kabocha

How to grill kabocha squash

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In case you’re not a fan of slicing and peeling winter squash, I don’t blame you. It’s not my favorite factor to do both! I have great news, though: It is not necessary to peel the kabocha squash, as the pores and skin are completely edible. In the case that your squash is especially rich in seeds, you will probably need to remove the dry, brown spots, however, please remove the pores and orange or inexperienced skin. . As an alternative to trying to slice it undercooked, I bake the whole unpeeled squash in the oven for 10 minutes. This pre-baking makes slicing a lot simpler (and safer!). An orange and a green kabocha squashAfter pre-baking the squash, use a sharp knife to cut it in half lengthwise and remove the seeds. Japanese pumpkin cut in half on a cutting board with some seeds gratedThen shrink the seeded halves to a 1/2 inch wedge shape. Season kabocha squash on a cutting boardUnfold them in a good layer on a parchment-lined baking tray and sprinkle with beneficial drops of olive oil, salt, and pepper. Grind pepper by hand with pumpkin seeds on a baking trayTransfer to a 425°F oven and bake squash until tender and golden brown, flipping halfway through. It is done! Read more: How long to bake frozen hamburger patties Hand seasoned with olive oil, salt and pepper

Kabocha Pumpkin Recipe Ideas

  • Save the seed! Like pumpkin seeds, kabocha pumpkin seeds are completely edible. When roasted, they make a delicious, protein-rich appetizer or snack. After removing the seeds from the squash, trim off the rough, orange flesh, wash and dry the seeds, then mix with a little olive oil and sea salt. Roast at 300°F for 35-45 minutes, stirring midway, until golden and crispy. Yum!
  • Don’t save oil. When roasted, completely different kabocha squash can fluctuate in texture. Some are super soft and creamy, like a baked potato, while others are a bit dry and chalky. To prevent these squashes from becoming too dry in the oven, make sure you coat them with oil. I use about 2 tablespoons for a medium kabocha squash.
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Grilled kabocha squash on a baking tray with a spoon

Grilled Pumpkin Kabocha Serving Strategy

My favorite way to eat grilled kabocha squash is to sprinkle with sesame seeds, sliced ​​green onions, and sesame ginger sauce. If I have some on hand, I add microgreens for a full color finish. All in all, they make an easy treat with a delicious mix of sweets, nutty flavors, and savory flavors. Serve it with a bowl of miso soup and steamed rice, deep-fried tofu, or whatever protein you want. This grilled kabocha squash can be enjoyed with one of these sauces instead:

  • Gochujang Sauce
  • Chipotle French Honey Sauce
  • Simple peanut sauce
  • Passion fruit sauce
  • Apple Cider Vinegar Dressing

Get fun from!

Favorite winter squash recipe

In case you love this baked squash kabocha, try making one of these winter squash recipes:

  • Grilled zucchini with apple and sage
  • Maple Roasted Acorn Squash
  • Stuffed Acorn Squash
  • Butternut Squash Ravioli
  • Baked pumpkin with butter
  • Mashed bean soup
  • Simple coconut curry
  • Vegetarian black bean enchiladas

Also Read: How to Roast Portobello Mushrooms

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