Ingredients
Squash
- 1 medium kabocha squash (Japanese pumpkin)
Seasonings
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme (removed from stem)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cut Squash: Carefully cut the kabocha squash in half, removing the stem. Scoop out the seeds and pulp with a spoon. Slice the squash into roughly 1-inch thick half-moon shapes, then cut those into 1-inch cubes for even roasting.
- Toss in Seasonings: Transfer the squash cubes to a large mixing bowl. Add olive oil, minced garlic, chopped rosemary, and fresh thyme leaves. Season generously with salt and black pepper. Toss all ingredients thoroughly to evenly coat the squash.
- Transfer to Baking Sheet: Arrange the seasoned squash cubes on the prepared baking sheet with the skin side facing down. Space the cubes out so they are not touching to ensure they roast evenly and get nicely browned.
- Roast: Place the baking sheet in the preheated oven and roast the squash for about 30 minutes, or until the cubes are lightly browned on the edges and tender when pierced with a fork. No need to toss halfway since the skin side is down.
Notes
- Using parchment paper helps prevent sticking and makes for easy cleanup.
- Leaving the skin on adds texture and nutrients, plus it becomes tender when roasted.
- Feel free to adjust herbs based on your preference; sage or oregano would also complement kabocha squash well.
- Make sure not to overcrowd the baking sheet to allow proper air circulation for even roasting.
- Check tenderness by piercing with a fork towards the end of roasting time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
- Diet: Vegetarian
