by Melanie 61 Comments
Intimidated by cooking Kabocha Squash? It’s delicious and nutritious when prepared this simple way!
Hi friends! When I started this blog I intended on doing a “cooking basics” series where I show you a more general cooking technique or tip. I have to remind myself that not everyone reading this blog is a food blogger or expert in the kitchen. So it’s time to get the series started!
Today I thought I’d chatabout how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it’s similar to pumpkin or acorn squash, but even better because it’s even sweeter and has the perfect fluffy interior.
You guys, there is just something about it.You’ve got to get your hand on one! I was lucky enough to receive one in my CSA box so this organic beauty just showed up at my door.
This anti-inflammatory food is bursting with nutrition.It’s full of beta carotene, iron, vitamins A, C, fiber andsome B vitamins. And it’s got 40 calories per cup AND less than half the carbs of most other squash (about 7 grams per cup).
So this basic cooking technique can beapplied to any large squash really. Here we go.
One of the trickiest parts about large squash is cutting them. Honestly I am in fear at times that I am going to take that large knife and jam it straight into my bodybecause most squash is hard to cut! Like really hard!So if you’re having trouble cutting it, try one of the tips below. We all want to keep our fingers, right?
Options and tips for cutting the Kabocha squash:
- Bake the squash for about 10 minutes, then remove to cut and finish roasting
- Microwave squash partially, for ~4-5 minutes, then proceed to cut into wedges and roast
- If possible, use a cleaver knife in a rocking motion
- If squash is too stubborn, bake it whole for about 1 hour (prick it a few times with a knife first to let steam release), then cut, remove seeds and season per recipe.
Once it’s all cut,toss it in some coconut oil. I love the flavor it brings to the squash and it can handle the high temperatures. Then season it with a little salt and Saigon Roasted Cinnamon (which is just more flavorful than regular cinnamon).
Did you know cinnamon is good for digestion? However on the negative side, the Saigon variety also has a compound in it called coumarin that can damage your liver if eaten in excess so no spoon-feeding yourself cups of cinnamon, ok?
Another great thing about kabocha is the skin is thin so when it’s actuallyedible when cooked! It’s full of fiber so you might want to start off with just a little so your tummy doesn’t throw a fit.
Just like any other squash you can add chopped kabocha to stews or puree into soups, baked goods or breakfast items like pancakes! I love it just like this though!
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4.9 from 11 reviews
Roasted Kabocha Squash with Cinnamon
Prep time
Cook time
Total time
simple and delicious (not to mention nutritious) roasted Kabocha squash with cinnamon and coconut oil.
Author: Melanie F. | Nutritious Eats
Recipe type: Side Dish- Vegetarian/Vegan
Serves: 4-6
Ingredients
- 1 kabocha squash, cut in half lengthwise, seeds removed, then each half into 3 pieces lengthwise
- 2 Tablespoons virgin unrefined coconut oil
- salt
- Siagon roasted cinnamon (can substitute regular cinnamon)
Instructions
- Preheat oven to 400 degrees. Line a baking sheet in foil. Start with the tip of your knifes in the center of the squash and cut in half lengthwise, using a rocking motion on the knife to get it through (don't try to yank out the knife though). If it won't go through, gently remove knife, rotate half and cut through the other side the same way. Push the halves apart with your hands. Using a spoon, scoop out the seeds and stringy flesh. Save seeds for roasting if desired. Cut each half into 3 wedges (lengthwise).
- Melt coconut oil in microwave, toss with squash wedges. Season lightly with salt, then sprinkle generously with cinnamon. Bake for 30-35 minutes or until fork tender and browned in places.
Notes
Store Kabocha in a cool, dry, dark place. They can last up to several months.
You can use any spices you want to season this squash with, or just basic salt and pepper. It's also good with a drizzle of maple syrup or brown sugar.
Options and tips for cutting the Kabocha squash:
-Bake the squash for about 10 minutes, then remove to cut and finish roasting-
-Microwave squash partially, for ~4-5 minutes, then proceed to cut into wedges and roast
-If possible, use a cleaver knife in a rocking motion
-If squash is too stubborn, bake it whole for about 1 hour (prick it a few times with a knife first to let steam release), then cut, remove seeds and season per recipe.
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