Description
These Roasted Kabocha Squash Tots are a delicious and healthy twist on traditional tater tots, using naturally sweet kabocha squash. Roasted to golden perfection with olive oil and a touch of sea salt, they make a comforting and nutritious side dish or snack that’s easy to prepare and enjoy with your favorite dipping sauce.
Ingredients
Scale
Ingredients
- 1 medium kabocha squash
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare it for roasting the squash tots.
- Wash Squash: Thoroughly wash the outside of the kabocha squash with warm water to remove any dirt or residue.
- Prepare Squash: Cut the squash in half and scoop out all the seeds. You may peel the skin if you prefer, but it is not necessary as the skin softens during cooking and adds flavor.
- Cut into Chunks: Chop the squash into 1-inch chunks to ensure even roasting and tender texture.
- Toss with Oil and Salt: In a bowl, toss the squash chunks with olive oil and sprinkle with sea salt to add flavor and aid caramelization.
- Roast the Squash: Spread the squash pieces on a baking sheet in a single layer. Roast for 15 minutes, then remove the pan from the oven and toss the squash to turn them for even cooking. Return to the oven and roast for an additional 10 to 15 minutes until the chunks are tender and exhibit a few golden-brown spots.
- Serve: Serve the roasted kabocha tots warm, ideally with your favorite dipping sauce like ketchup for a tasty accompaniment.
Notes
- Peeling the kabocha squash is optional; the skin becomes tender and edible when roasted.
- For a crispier texture, spread the squash pieces out evenly and avoid overcrowding the pan.
- You can customize the flavor by adding spices such as smoked paprika, garlic powder, or black pepper before roasting.
- Use a sturdy baking sheet to prevent sticking or use parchment paper for easier cleanup.
- These tots are best enjoyed fresh but can be reheated in the oven for a few minutes to restore crispness.
