Kabocha Squash Recipe
Kabocha squash is a great and easy-to-make recipe. You simply have to season it, grease it, and bake it. You'll have a meal in less than half an hour.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Japanese
Servings 4
Calories 142 kcal
- 1 medium Squash
- A pinch Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Clarified Butter
Preheat the oven to 400oF, keeping the rack in the middle. Wash and clean the squash fully.
Cut the squash from the middle into two halves. It would be easier for you to cut it if you try from the top side.
Remove the seeds and slice the squash into wedges. Apply some clarified butter on the squash wedges. Season it with some salt and black pepper.
Keep it on a single layer foil or parchment paper and place it in the oven.
Roast it for about 30 minutes and see if the wedges are crispy from outside or not. Once crisp, remove it from the oven and serve.
Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Fiber: 3g
Keyword Japanese cuisine, Kabocha Squash, Squash