Description
Delightfully tender and lightly caramelized, these oven-roasted kabocha squash cubes make a perfect autumn side dish. Seasoned with garlic, paprika, and fresh thyme, this recipe brings out the natural sweetness of the squash, offering a healthy and flavorful addition to any meal.
Ingredients
Scale
Ingredients
- 1 medium kabocha squash (about 2–3 pounds), seeds removed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote easy cleanup.
- Prepare the squash: In a large bowl, combine the kabocha squash cubes with olive oil, salt, black pepper, garlic powder, paprika, and fresh thyme if using. Toss thoroughly until each cube is evenly coated with the seasoning mixture.
- Arrange on baking sheet: Spread the coated squash cubes in a single layer on the prepared baking sheet. This ensures even roasting and caramelization.
- Roast the squash: Place the baking sheet in the oven and roast for 25 to 30 minutes, stirring once halfway through cooking to promote even browning. The squash is done when it is tender and edges are lightly caramelized.
- Serve warm: Remove the squash from the oven and serve immediately as a side dish or incorporate into salads and grain bowls for added texture and flavor.
Notes
- For a sweeter twist, drizzle a teaspoon of maple syrup over the squash before roasting.
- Sprinkle sesame seeds on top before roasting for added crunch and texture.
- Store leftover roasted squash in an airtight container in the refrigerator for up to 4 days.
