Ingredients
Main Ingredients
- 1 medium kabocha squash (Japanese pumpkin)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme leaves (removed from stem)
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy clean-up.
- Cut Squash: Cut the kabocha squash in half, removing the stem. Use a spoon to scoop out the seeds and stringy flesh. Slice the squash halves into roughly 1-inch thick half-moon slices. Then, cut those slices into 1-inch cubes for uniform roasting.
- Toss in Seasonings: Place the squash cubes into a large mixing bowl. Add olive oil, minced garlic, chopped rosemary, and fresh thyme leaves. Season the mixture with salt and pepper to your liking. Toss everything thoroughly to coat the squash evenly with the herbs and oil.
- Transfer to Baking Sheet: Arrange the seasoned squash cubes onto the prepared baking sheet skin side down. Make sure to leave some space between the pieces to allow for even roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for about 30 minutes. The squash should become lightly browned and fork tender. Because the cubes are placed skin side down, there is no need to toss or stir halfway through.
Notes
- Using parchment paper helps prevent sticking and makes for easier cleanup.
- Cutting the squash into uniform 1-inch cubes ensures even roasting.
- Placing the squash skin side down allows the cubes to crisp nicely without needing to be flipped.
- Fresh herbs can be substituted with dried herbs, but reduce quantities by half for potency.
- This dish pairs wonderfully with roasted meats or as a vegetarian side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
- Diet: Vegetarian
