Maple Sugar Roasted Kabocha Squash Recipe

Ingredients

The best thing about working with in-season veggies is that they're at their prime and bursting with unique, sweet flavor. I learned that a lot of my readers are new to Kabocha squash recipes, so I wanted to do one that showcases the rich flavor and creamy texture of one of my favorite winters squashes.

• Kabocha squash - I always grab a smaller squash that's primarily dark green.
• Maple sugar - This is just maple syrup, my favorite natural sweetener, that's been boiled down to form a granulated sugar. Coconut sugar also works here.
• Extra virgin olive oil - You can toss the cut squash pieces in olive oil to coat.
• Salt and pepper - Just the classics in this recipe! Kabocha squash is so flavorful, I like adding just a sprinkle of salt and pepper to complement.

How to Cut Kabocha Squash

Kabocha squash is unique from other squashes because you can actually eat the skin. Promise! It's thin, edible, and absolutely delicious...it also makes cutting even easier!

I start by cutting the stem off and halving the squash lengthwise. Use a large knife to poke through and use a rocking motion until it cuts all the way through.

Scoop the Kabocha seeds out and save them for roasting to enjoy as a healthy snack!

Then cut the whole squash into 1-inch chunks.

Because Kabocha squash is so firm, some people may have difficulty cutting it all the way through. If so, a useful trick is to place the entire squash in the oven for about 10 minutes at 375˚F to help soften it before cutting. Be careful though as it will be hot!

How to Roast Kabocha Squash

Roasting Kabocha squash is actually really simple:

1. Preheat oven to 425˚F.
2. Cut the squash. After washing and drying the squash, cut off the stem. Halve the squash and remove the seeds using a fork or spoon. Cut the squash into 1-inch thick slices and then cut the squash slices further into 1-inch chunks. Leave the skin on (it is thin, edible and delicious).
3. Season the squash. Place the squash in a cast iron skillet and add the maple sugar, oil, salt and pepper. Toss well with two spoons until all the squash is evenly coated. Spread the squash out into a single layer (I fill up two skillets) and space them out so the chunks are not touching. Arrange so the flesh side is down for the chunks.
4. Roast the squash. Roast for 30 minutes, flipping each piece halfway through so a second side of the flesh gets seared golden brown on the skillet.
5. Serve immediately. Remove from oven and sprinkle with more salt if desired (I usually do another ½ teaspoon immediately after it comes out of the oven). Enjoy while hot.

Storage and Reheating

Store leftovers, once fully cooled to room temperature, in an airtight container in the refrigerator for up to five days. Reheat in the oven for 5-8 minutes at 425˚F for best results.

The roasted squash can also be frozen for up to 3-4 months. If freezing, thaw in the fridge overnight prior to reheating.

What is Kabocha Squash?

Kabocha is a starchy Japanese winter squash that to me seems like a cross between pumpkin and sweet potato...but still somehow totally different! Also referred to as a Japanese pumpkin or Japanese squash, it is similar to buttercup squash but without the protruding dome-like shape on the bottom.

In terms of taste, it is sweeter than a butternut squash and has a delicious, almost nutty flavor. It is usually available year-round but is in season from early fall through the winter.

The exterior has deep, dark green skin with light green or white lines, and the interior has a beautiful bright orange flesh. The average Kabocha squash weighs about 2-3 pounds.

Choosing and Storing Kabocha Squash

Choose squash with a firm exterior and no soft spots or cracks. The hard outer skin should be matte (not shiny) in color and difficult to pierce with your fingernail.

Squash last quite a while before using, but generally it's a good idea to use it sooner, within a month. If your squash is unripe, place it in a warm sunny spot to help it ripen. If it is mature and ripe, store the squash in a cool dark area in your kitchen but do not refrigerate (source).

This is my favorite variety of squash by far, and honestly, one of my favorite vegetables ever. It's perfect in the fall and is so satisfying and filling.