How to Roast Kabocha Squash
Kabocha or Carnival squash is a Japanese pumpkin. It’s sweeter than most squash or regular pumpkins. The skin is edible once it’s roasted. Kabocha contains iron, fiber, vitamins A, C, B and is lower in carbohydrates than other squash or pumpkins.
You’ll need a cleaver knife and carefully slice it by safely rocking the knife, this is a difficult squash to cut, so take your time. You can also poke the squash with a fork and microwave for 4 minutes to soften it for slicing. It can be baked whole for 15 minutes to soften for slicing too. Once the squash is sliced in half, spoon out the seeds. Slice each half into 4 pieces. The seeds can be saved and planted in your garden next year.
Place the squash on a foil or parchment lined baking tray. Brush the squash with melted coconut oil. Sprinkle salt and pepper or salt and ground cinnamon on each piece.
Roast at 400F for 35 minutes or until fork tender.
Roasted Kabocha Soup
- A half a large kabocha squash (or double the recipe and use the whole squash), seeded (about 3 to 4 pounds for the half)
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons extra virgin olive oil
- 2 ribs of celery, sliced
- 3 cloves garlic, chopped (about 1 Tbsp)
- 1 1/2-inch piece of fresh ginger root, peeled and grated
- 1 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups of vegetable stock
- 2 teaspoons salt
- 1/4 teaspoon black pepper
1. Preheat oven to 400°F. Use a cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. Scoop out the seeds and save them to roast like pumpkin seeds! and scoop out the stringy insides. Place the squash pieces on a foil lined roasting pan. Rub olive oil over all sides, and sprinkle with salt. Put the squash pieces skin side up on the pan. Roast for 45 minutes to an hour, until completely cooked through, soft, and caramelized at the edges. Remove from oven and let sit.
2. Heat olive oil on medium high heat in a 6 quart pan. Add the celery. Lower the heat to medium and cook until softened, 8 to 10 minutes. Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.
3. Once squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.
4. Remove from heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup. Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.
Maple Glazed Kabocha Squash
- 1 kabocha squash
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2-3 tablespoons pure maple syrup
- ¼ teaspoon ground nutmeg
- ½ teaspoon rubbed sage
- Preheat oven to 350 degrees and line a sheet pan with aluminum foil, shiny side down. Lightly spray with cooking spray.
- Cut squash in half from stem to bottom. Scoop out seeds and stringy flesh.
- Cut both halves of the squash into 2″ wedges. Arrange wedges ,skin side down, on baking sheet.
- Drizzle squash with olive oil and season with salt and pepper. Using clean hands, rub squash pieces to coat all sides with oil and seasonings.
- Drizzle squash with maple syrup and sprinkle tops with sage and nutmeg.
- Bake squash at 350 degrees for 35-45 minutes or until tender.*