Balsamic Roasted Kabocha Squash Recipe

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.

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Balsamic Roasted Kabocha Squash Recipe

(serves 4)

1 tablespoon brown sugar, packed

2 tablespoons balsamic vinegar

1 tablespoon olive oil

a pinch salt

1 kabocha or buttercup squash

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.

Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time:70 minutes