Winter squash is in season, and I wanted to share a simple and easy way to prepare kabocha. Kabocha is a lower calories version of butternut squash. Its also less sweet and has half the carbohydrates per serving compared to butternut or pumpkin. Kabocha is a great source of beta-carotene (which converts to vitamin A), iron, and B vitamins. It is also high in fiber, and easier to cook compared to a pumpkin or a butternut. You can eat the skin (it softens after cooking), and it cooks faster than many other winter squashes.
There are a lot of ways to cook kabocha, you can steam them, bake them and even fry them (very popular vegetable for tempora). I love using kabocha in my curry too, but that will have to be for another post! Today, I want to share with you one of my baked Kabocha recipes. It’s super fast!
- 1 kabocha
- 1 tablespoon olive oil
- sea salt
- red pepper flakes
- Preheat oven to 375F
- (Optional): boil the whole kabocha in a pot for ~8 minutes, or until you can cut through the center with your knife. -This is not required, but I like to boil it for a little to “pre-cook” the kabocha…so that it becomes more moist and spends less time in the oven.
- Cut kabocha into large cubes (keeping the peel intact), then season it with sea salt, olive oil and red pepper flakes to taste.
- Place the seasoned kabocha on a large sheet of baking pan. Roast for ~17 minutes.
- Serve hot!