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Roasted Kabocha Squash

A quick and easy method to roast Kabocha squash in the oven. Kabocha is a Japanese variant of winter squash that has deep-green color on the outside and bright orange/yellowish flesh on the inside. It tastes sweet/suitable for roasting, boiling/steaming, and baking. When Kabocha is not readily available in your grocery store, you can experiment with different variants of squash such as butternut or buttercup squash.
Prep Time: 15 mins
Cook Time: 35 mins
Yields: 6 Servings


1 medium Kabocha squash, washed 2 tbsp. of olive or coconut oil Pinch of paprika, salt, and black pepper


Preheat oven to 400F. With a sharp knife, remove the Kabocha’s stem, then cut the Kabocha squash into halves. Clean the inner part of Kabocha by removing the seeds with a spoon. With a sharp knife, cut the Kabocha squash into thin wedges. Place the Kabocha wedges in a large bowl, coat with olive/coconut oil and season with a pinch of paprika, salt, and pepper to taste. Mix well. Prepare a large baking sheet and line it with aluminum foil or parchment paper. On a large baking sheet, place and spread the seasoned Kabocha wedges in a single layer. Bake for 30-35 minutes or until the wedges are fully cooked and soft in the center. Remove the skin: carefully peel the green layer that attaches to the flesh.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.