This roasted kabocha squash recipe is simple to follow and only requires a few ingredients, so it's perfect for busy home cooks. Vegan and gluten-free as written, enjoy!
3tablespoonsmaple syprupsubstitute honey if not vegan
1 ½teaspoonstamarisubstitute soy sauce if not gluten-free
1teaspoonground ginger
2teaspoonssesame seeds
Instructions
Use a sharp knife to carefully cut the squash in half down the middle. Then use a spoon to take off the seeds inside each half. Then slice into 1½ inch slices.
Preheat the oven to 400°F.
Use a medium to a large bowl to toss the squash, olive oil, salt, and pepper.
Place the slices on the baking sheets and roast for about 10 minutes.
Use a small to medium bowl to combine soy sauce, maple syrup and ginger. Then use a kitchen brush to spread the honey sauce over the slices.
Roast for about 10 minutes or until golden brown.
Drizzle with sesame seeds, serve and enjoy!
Notes
Make sure to select a ripe squash. You can tell a kabocha squash is ripe when it's deep green in color and feels heavy for its size. Avoid squash with any blemishes or soft spots.
Cut your squash into even pieces. This will help it cook evenly and prevent burning.