Roasted Caramelized Kabocha Squash

Recently I’ve been into oven roasting everything, roasting kale, roasting brussels sprouts, and now roasting kabocha squash.

I love that the process of roasting makes the vegetables taste sweeter and more charred, not to mention it’s also very simple to do. One of those “set it and forget it” type of cooking.

Healthwise, I think roasting is healthier than frying because it uses less oil.

Roasting kabocha squash requires minimal ingredients-only three to be exact. This dish is perfect as a Fall snack or as a side dish to your Thanksgiving meal.

 

ROASTED SWEET KABOCHA SQUASH

 

INGREDIENTS:

• 1/4 of one kabocha squash, seeds removed, cut to wedges
• 1/4 cup brown sugar
• drizzle of olive oil

Note:

For easier squash cutting, cut the squash using a cleaver or a chef’s knife and cut down by hacking in and moving the top and bottom part of the knife in a seesaw motion until you’ve fully cut the squash. Lay the flat side down then repeat the seesaw motion to cut the squash in to wedges. You could also microwave the squash first for 3-5 minutes to soften the skin.

You could easily remove the seeds using an ice cream scoop or spoon.

DIRECTIONS:

1. Preheat the oven to 375 degrees.
2. Lay a piece of foil or parchment paper on a baking pan and place the squash on top.
3. Drizzle with olive oil and sprinkle the brown sugar all over the squash.
4. Bake for 30 minutes. During the 20 minute mark, flip the squash over to cook the other side.
5. Serve as a snack, side dish or dessert.

 

 

 

This dish is great as is or you may add more ingredients. For example, sprinkle some cumin, salt, or paprika. You may also drizzle some cashew cream on top before serving.

Serve with your favorite hot drink like coffee or tea. Kain na, let’s eat!

I submitted this recipe to the Virtual Vegan LINKY Potluck