Best 4 Sweet Spicy Roasted Kabocha Squash Recipes
**Embark on a Culinary Journey with Sweet and Spicy Roasted Kabocha Squash: A Symphony of Flavors Explored**
Discover the delectable symphony of flavors created by Sweet and Spicy Roasted Kabocha Squash, a culinary delight that tantalizes taste buds and captivates the senses. This versatile dish, bursting with vibrant hues of orange and green, unveils a world of culinary possibilities, ranging from simple yet elegant side dishes to hearty and flavorful main courses. Indulge in a medley of textures, from the tender and succulent flesh of the kabocha squash to the crispy, caramelized edges kissed by a kiss of honey and spice. Explore the diverse preparation methods outlined in this article, each offering a unique twist on this culinary masterpiece. Whether you prefer the classic oven-roasted approach, the convenience of an air fryer, or the rustic charm of a campfire, find the perfect technique to suit your culinary preferences.
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
- Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
SWEET & SPICY ROASTED KABOCHA SQUASH
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
SWEET AND SPICY ROASTED KABOCHA
Steps:
- Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper. De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!) Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature. Notes Toasted pumpkin seed oil (Kürbiskernöl) is a mainly Austrian speciality, though they make it here in Switzerland too. It's very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive argan oil. Instead of cinnamon, nutmeg and cumin, you can use a 'pumpkin pie seasoning' mix (or if you are in the Germanic parts of the world, a Lebkuchen mix would do too.)
MAPLE-ROASTED KABOCHA SQUASH
Maple-roasted kabocha squash is just what your tastebuds have been looking for - sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
- Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
- Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
- Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.
Tips:
- To easily cut Kabocha squash, place it in the freezer for 30 minutes before cutting.
- Be sure to use a sharp knife to cut the squash, as the skin can be tough.
- Kabocha squash can be roasted with the skin on or peeled.
- If you are roasting the squash with the skin on, be sure to pierce it with a fork several times before roasting.
- Toss the squash with a little olive oil, salt, and pepper before roasting.
- Roast the squash at 425 degrees Fahrenheit for 20-25 minutes, or until it is tender.
- You can use roasted Kabocha squash in a variety of dishes, such as soups, stews, salads, and curries.
Conclusion:
Kabocha squash is a delicious and versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins, minerals, and fiber. Roasting is a great way to bring out the natural sweetness of Kabocha squash. With its sweet and slightly nutty flavor, roasted Kabocha squash is a perfect addition to any meal.
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