As avid cooks and foodies we all want to discover new ingredients, have you tried to cook a kabocha squash recipe yet?
Kabocha squash is a Japanese pumpkin with a dark green skin and a bright orange interior. Sweeter than butternut, it actually has a texture unique from any other squash I have had. The flesh has a thick starchiness not unlike a yam or a potato. The skin is thin and edible, and absolutely delicious roasted or deep fried.
The kabocha squash recipe below is an ultra simple preparation of kabocha squash, but I urge you to try it out for yourself, it is my family’s new favorite.
Balsamic Roasted Kabocha Squash Recipe
(serves 4)
Preheat oven to 350F. Cut squash into quarters and remove seeds. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. But squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat. Cover with aluminum foil and bake for an hour.
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I have yet to try a kabocha squash. You now have me on the lookout for one! It looks delicious!
this looks really good and simple. yummy, i wish i had seen this before hitting the grocery store up because i’d have been on the lookout for it!
Good recipe, but to get the squash to a soft texture took closer to 2 hours.
melster – I am surprised by this, I don’t think I have ever roasted a squash for more than 75 minutes. Was it really big? Are you sure your oven got up to temperature?
Tried it. It was delicious – almost candy-like. I scooped the pulp out of the shell and mashed it into the juices. Served with roast pork, caramelized leeks and brussel sprouts.
Say, ‘yummmmmmm…’.
Thank you – you made an intimidating squash – not intimidating at all.
Great idea Jennifer, yumm!
I’m with melster. My oven’s fine, and I followed the recipe as written; yet, it took two hours and even then only the centers of the quarters were soft enough.
Never having seen a kabocha squash before, I don’t know if it was unusually large. Sometimes it’s helpful for recipes to include an approximate weight — especially for an ingredient some readers might not be familiar with.
Thanks for the feedback, I will re-test this one
Kabocha is my favorite squash for sure! Here’s another simple recipe with kabocha, white beans, and thyme. I love your idea of balsamic with kabocha so that might be a really delicious addition to this recipe: http://annarborfarmersmarket.blogspot.com/2012/01/kabocha-and-white-beans-with-quick.html
I cut the squash in chunks (approx. 1″-2″), tossed it well in the glaze, and put it in a long baking dish, topped with parchment paper. It was delicious! I could see chilling it and pouring it with some of the sauce over a salad to use the leftovers. It took about 1 hour 15 mins bake time. I used coconut sugar in place of brown sugar. This is a new favorite!!
Don’t forget to roast the seeds! They’re very good for you.
http://allrecipes.com/Recipe/Roasted-Winter-Squash-Seeds/
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