ROASTED KABOCHA SQUASH

Indulge in the hearty flavors of roasted kabocha squash, a fall delicacy that graces your table with warmth and comfort. Discover cooking tips, serving suggestions, and answers to FAQs for a delightful culinary journey.

5 from 1 vote

Course: Vegetarian

Cuisine: Korea

Keyword: ROASTED KABOCHA SQUASH

CookingStyle: Grilling

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 50kcal

Author: Nazia Cooks

Cost: $10

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Equipment

1 Oven

1 Parchment paper

1 baking sheet

Ingredients

1 small kabocha squash, halved and seeded
2 tablespoons butter, at room temperature
1 tablespoon honey, plus more if desired
Salt

Instructions

Preheat the oven to 400°F.
Line a baking sheet with aluminum foil or parchment paper.
Cut the squash into wedges or chunks and put on the baking sheet, cut-side up. Dot the squash with the butter and drizzle the honey over the top.
Bake for about 30 minutes, turning once, or until the squash is soft.
Before serving hot, season with salt and more honey, if you like it sweeter.

Video

Notes

INGREDIENT TIP: Although butter is not a traditional part of Korean cuisine, today Koreans do use it in dishes like this one to add flavor. This is a delicious, simple way to prepare a traditional Korean vegetable.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.