Several years ago, I was perusing through the isles of the local natural foods store when I came across an odd looking vegetable in the produce section. It looked like a cross between a pumpkin and an acorn squash. Upon closer examination of this UFO (unidentified food object), I learned that it was called a Kabocha squash. Always up for a food adventure, I picked it up, purchased it, and went on my way. Little did I know that this little squash was about to change my life.
Okay, so maybe that was a little dramatic…
But in all seriousness, Kabocha squash is DELICIOUS. It is similar in taste to sweet potatoes and butternut squash. However, Kabocha squash puts those root veggies to SHAME. It’s sweeter and has a smoother taste.
Here’s how to cook it.
There are a TON of recipes you can make with Kabocha squash. But my favorite way is to simply roast it in the oven!
- Preheat oven to 425 degrees.
- Wash and dry the Kabocha squash
- Using a very shape knife, cut the squash in half, just to the right of the stem. (Story time, this is a very thick root vegetable! I once broke my brother’s knife trying to cut it. Be careful!)
- Scoop out the seeds and the gooey insides, similar to how you would hollow out a pumpkin before carving it.
- Cut the Kabocha squash in 1 – 2 inch thick slices (see photo below)
- Lay squash on a baking sheet lined with parchment paper.
- Coat with olive oil spray
- Season with cinnamon and a tiny bit of salt
- Roast for 20 minutes
- Remove from oven and flip squash slices over, then roast for another 10 – 15 minutes.
- Remove from the oven one last time
- Devour!
Trust me – you’ll never go back to eating butternut squash or sweet potatoes after trying this root vegetable!
Written bu GUADS staff member Angelina
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