If you haven’t tried Kabocha Squash, allow me to introduce you to your new favorite fall squash. It’s lightly sweet, creamy and the perfect side dish!
I am obsessed with kabocha squash. Every fall when I see it at the farmers market I get SO excited. It’s quickly become one of my favorites of the fall squash line up. It’s super simple to prepare because on its own it’s naturally lightly sweet, creamy, and filling. All it needs it some olive oil, salt and pepper and roasted and it’s absolutely heaven.
For this Roasted Kabocha Squash recipe, I made an absolutely delicious maple greek yogurt to drizzle on top, along with crispy pistachios and sweet pomegranate seeds, and let me tell you. It was one of the best things I’ve ever had. Every bite has just the right amount of sweet and savory. We couldn’t get enough. While this is technically a side, I would have no problem serving this as a main entree for the vegetarians.
Kabocha Squash might seem intimidating to cook at first, but I promise it’s super simple. Cut your squash in half, scoop out and seeds and then slice into 1 inch thick half moons. Place on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for about 40 minutes and you’re done. The toppings I added are just a bonus. It’s super tasty by itself too!
There are so many reasons why I love Kabocha Squash (besides it’s delicious taste of course). First, it’s rich in beta-carotene which is great for eye, skin and and hair health. It’s a great source of fiber thanks to it’s tender, edible skin boosting its fiber content. Yes, you don’t have to peel this squash! Woo! If you’re looking for more fall squash recipes, try out my Roast Acorn Squash, Cinnamon Roast Butternut Squash or Spaghetti Squash Marinara.
Trust me, next time you’re at the grocery store or farmers market and see one of these on the shelf. Buy it! You won’t regret it. Let me know what you think by tagging me on social media!
Roasted Kabocha Squash
- 1 kabocha squash
- olive oil
- 1 teaspoon kosher salt
- 1 cup greek yogurt
- 2 tablespoons maple syrup
- juice of 1/2 lemon
- 1/2 teaspoon cinnamon
- 1/2 cup pomegranate seeds
- 1/4 cup pistachios, chopped
- Preheat oven to 425 degrees.
- Cut squash in half and remove seeds. Cut the squash halves into 1 inch wedges, place on a parchment lined baking sheet, drizzle with 1-2 tbsp olive oil and salt. Roast for 40 minutes or until golden and fork tender.
- Whisk the yogurt, maple syrup, lemon juice, cinnamon and nutmeg in bowl until combined.
- Place squash on a platter, drizzle with yogurt and top with chopped pistachios.