Description
This simple roasted kabocha squash cubes recipe delivers tender, flavorful Japanese pumpkin pieces infused with garlic and fresh herbs. Perfectly roasted to a golden, fork-tender finish, it’s an easy and healthy side dish to complement any meal.
Ingredients
Scale
Main Ingredients
- 1 medium kabocha squash (Japanese pumpkin)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, leaves removed from stem
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cut Squash: Cut the kabocha squash in half, remove the stem, seeds, and stringy flesh using a spoon, then slice into approximately 1-inch thick half-moon pieces. Cut these further into 1-inch cubes for evenly sized roasting.
- Toss in Seasonings: In a large mixing bowl, combine the squash cubes with olive oil, minced garlic, chopped rosemary, and thyme. Season generously with salt and pepper, tossing to coat all pieces evenly.
- Transfer to Baking Sheet: Arrange the seasoned squash cubes skin side down on the prepared baking sheet. Make sure to space the cubes apart to allow for even roasting and crispy edges.
- Roast: Place the baking sheet in the preheated oven and roast for about 30 minutes, or until the squash is fork-tender and lightly browned. Placing skin side down eliminates the need to toss halfway through roasting.
Notes
- Placing squash skin side down helps achieve even roasting without having to stir midway.
- Kabocha squash skin is edible and becomes tender when roasted, adding texture and nutrition.
- Use fresh herbs for best flavor, but dried herbs can substitute in a pinch (use about 1 tsp dried each).
- Adjust seasoning with salt and pepper to taste before roasting.
- This recipe pairs well with roasted meats, salads, or grain bowls.
