Bake for 10 to 15 minutes, stirring once, until the seeds … I’ve never cooked whole squash. Thank you for the recipe. There’s something epic about roasting a whole squash and then slicing giant wedges out of it with a carving knife. They can be IMPOSSIBLE to cut — I’ve had to resort to using a hammer to help me pound my knife though those thick rinds in the past., and I’ve actually broken good knives that way. Ingredients. You can bake the squash with a minimal amount of ingredients. Whether you need it quick or need it to cook all day while you’re gone, there is a method here for you. And it goes with so many things. It really helps the blog. To get you fired up about good food! I was able to reheat the fat wedges of squash in the microwave for several nights, so even if you’re only cooking for one or two, definitely try this. Privacy Policy. I agree that chipotle butter would be good on just about anything. Brush lightly with olive oil. The pumpkin seeds can be washed, patted dry and roasted too. I really really really like this idea Sue. For details on cooking all KINDS of winter squash, see my How to Cook Any Type of Winter Squash. What a GREAT idea. Wanted to thank you for your wonderful kabocha-tot recipe! May 23, 2019 - Whole Roasted Kabocha Squash with Chipotle Butter is a healthy fall side dish ~ my whole roasting method is the best way to cook winter squash. It’s simple to make and is naturally vegan and gluten-free. Easiest Whole Roasted Winter Squash. Option 2: Soften in the Oven. Transform the buttery flesh into a smooth curried soup. I love some spice with sweet squashes. Spread them evenly on a second baking sheet and place in the oven during the last 20 mins of roasting the pumpkin. I make roasted pumpkins all the time, but have never tried to roast it whole…interesting and fun! Ingredients. And the chipotle butter sounds divine. They are ready when slightly browned on the edges. Making it again today . Add cut kabocha squash, parsnips, onion, and garlic cloves to baking tray and drizzle with ghee or avocado oil. You never cease to amaze me with your gorgeous photos and completely brilliant recipes! Did I say cornbread? Koreans call it danhobak. Cut each squash into roughly 3 inch slices (TIP: use the natrual grooves in the kabocha as a guide). Not sure I’ve even seen a kabocha squash but will look for it the next time we are at Sprouts. Gorgeous pictures as well. WHAT TO DO WITH KABOCHA SQUASH SEEDS. This easy recipe will wow everybody! Roast the entire squash whole at 400°F for about 10 minutes to soften the squash. Ever wondered how to cook kabocha squash without ruining your knife? Roasted Kabocha Squash Prep time: 5 minutes Prep notes: Cooking time: 60 minutes Yields: 4 people Ingredients: 1 whole kabocha Directions: Preheat oven to 450 degrees. The first time I brought a kabocha squash home from the store I let it sit in my pantry until it spoiled. Special Diets: Dairy free. Roast vegetables for 25-30 minutes, or until squash is tender. Simple Roasted Kabocha Squash I love roasted Kabocha squash. I cannot wait to try this – thank you so much! How to cook Kabocha squash 3 ways. Add the celery, kale, cubes of squash and a pinch of salt. Serves 4. It is definitely a simple way to prepare squash. Ha! Once you master cutting them, Kabocha squash is a wonderful vegetable to have on hand. And in Japan, it’s known as kabocha. Clean the kabocha squash or pumpkin of seeds and string. I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha! The seeds from kabocha and other pumpkins make for a healthy and tasty snack. Genius, Sue! Kabocha squash is so delicious. Roasting a whole squash, what a great idea. Set squash on a baking sheet and use a small sharp knife to pierce the top a few times. Roast on a sturdy sheet pan for 1 hour or until squash cuts easily with a knife. Whole30 Day 25: Roasted Kabocha Squash. When squash is baked like this the ‘innards’ seem to separate easier than when it’s raw, though. What a lovely way to cook and serve kabocha and love the look of that butter! Have you ever tried a maple butter? It’s such fun, and you can do it with any squash Janelle. This whole-roasting technique is the best solution to all that, and a lot of fun, too. Kabocha is a Japanese winter squash, and you might have had it as part of a tempura mix in a Japanese restaurant. This is THE way to deal with them. Add the onions and sauté for 1 minute. Whole Roasted Kabocha Squash with Chipotle Butter is a healthy fall side dish ~ and my whole roasting method is the best way to cook winter squash. I also love to add it to salads (especially kale salads). My Dad LOVES squash and this was the first time either of us had had kabocha. I’ve come close to losing fingers! Whole Roasted Kabocha Squash with Chipotle Butter, Choose squash that feels heavy for its size, and s. Whole Roasted Kabocha Squash with Chipotle Butter is a healthy fall side dish ~ my whole roasting method is the best way to cook winter squash. Preheat the oven to 400 degrees, wash and pierce the squash with a knife to allow steam to escape. In fact is has a slightly fluffy texture that can be compared to roasted chestnuts. Thanks Lea Ann, I think it will be a useful concept for people like me who love squash and want to eat more of it without all the hassle. Low sodium. All Rights Reserved. I’m telling you…whole roasted kabocha squash with chipotle butter…it’s out of this world. So very happy! ~Karen I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Wow, so easy and so good! I bought my squash tonight! And such drama when you cut into it. Loved this article. Remove from oven and cool until easy to handle. In Thailand, it’s fak thong, while Aussies and Kiwis refer to it as Japanese squash. Seriously. Serve hot with Chipotle Butter. (Typically about 6 minutes total.) Heat the olive oil in a sauté pan. I was literally just hammering away at a whole kabocha squash– I had to have the husband cut it– and had sworn them off forever!! Wheat free. That chipotle butter looks great and could be used with so many different dishes! Time 1 hr 10 min. What an informative post! I guess the time from purchase to obvious spoilage was 2 months. Pinned and Yummed the recipe. The combination of spicy chipotle chili and creamy sweet squash really appeals to me (I’ve used it before in my Baked Pumpkin Chipotle Fries) and I think you’re going to love it. To enjoy a kabocha squash, not much is needed aside from olive oil or butter and salt, but it pairs well with nutty flavors such as sesame and hazelnut, Middle Eastern spices, chiles, and many different herbs. Even uber-picky Lil-O will swipe roasted … Store any leftovers in an airtight container for 4 to 5 days. Slice wedges out of the squash and remove the seeds and fibers with a spoon. Kabocha is a Japanese squash that has a sweet flavor and velvety texture. To make the chipotle butter, mix the butter with the chili powder and blend until everything is completed mixed. After an hour in the oven it slices like buttah, and a gorgeous plume of steam bursts forth as the wedges fall away. Roasted kabocha squash is my all time favorite way to eat kabocha squash because of how it intensifies the sweetness of this already sweet squash! Place kabocha squash wedges cut-side up in a baking pan. Ingredients: First, you'll have to remove the seeds and cut the squash … Roasted Whole Kabocha Squash You can also roast a whole Kabocha squash in the oven. You NEED this on your cornbread, folks. This method works for winter squash of any size, so simply adjust the roasting time as needed. A few passes with a spoon to remove the seeds, a swipe of freshly made spicy chipotle butter, and you’ve got a unique and healthy side dish. Home » Side Dish » Whole Roasted Kabocha Squash with Chipotle Butter. Like most everything here at tvfgi, it’s simple to do, just mash a stick of butter with a tablespoon of chipotle chili powder, that’s the spicy one. Arrange the kabocha slices onto a baking tray and sprinkle with 1 tbsp olive oil. I ate it with my eyes. This is your secret weapon for cool-weather meals: rich, perfectly roasted winter squash without any prep work at all. Terms. I missed it also. This looks and sounds absolutely delightful! Kabocha squash is so delish – I love that you can eat the skin…anything to save me from peeling. Pop the tops back on the squash. Wash and dry your kabocha squash, then place it (whole) in a 400F oven on a lined baking sheet for 18-20 minutes. Remove the stem if it is protruding before cutting. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. Preheat oven to 400°F/204°C. If you cut them thinner than 1/2", they will need more oil to prevent sticking to the pan. Try kabocha squash instead of butternut in this easy squash bisque recipe. Cooked squash will last in the refrigerator for 3-4 days. What a joy! I love all the new ideas you come up with. We have a recipe for Kabocha Squash Tacos that you would probably love in our June 1, 2018 #SuperSimple meal plan (it’s not yet migrated to our new classroom but it will be in the coming months). Love the chipotle flavored butter, what a fun twist! The flavor and color of your butter will deepen with time as the chipotle chili powder ‘blooms’. Roasting them whole would be both impressive and great way to side-step that issue. I’ve used this recipe a couple times over the years and it’s always incredible. Such a beautiful squash and loving the chipotle butter . My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Makes for quite a show! So happy that the pumpkin season is already here! LOVE this idea — how much fun. Roasted Kabocha Squash is the best way to cook my favorite winter squash! Microwave squash partially, for ~4-5 minutes, then proceed to cut into wedges and roast. After washing and cleaning your squash, place it and the stem on a baking sheet. A standard 2-3 pound squash takes only an hour in a 4ooF oven. I’ve also never roasted an entire squash to serve at table. Can’t wait to try this. To roast pumpkin seeds, preheat the oven to 350 degrees. My mission? But you know I will! Tried this recipe? I think I’m missing out . The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. Healthy Roasted Orange Kabocha Squash Recipe with Cinnamon. Kabocha is also known as Japanese pumpkin or Korean pumpkin (danhobak). There are so many extraordinary squashes in the stores and farmers markets right now, don’t get stuck buying the same familiar faces  — go rogue and try something new. Once I thought of roasting it over a fire my neighbour had going in his yard, lol. I have also broken knives on these impossible veggies and it never occurred to me to toss the whole darn thing in! You could definitely do that part in the kitchen, of course. Preheat oven to 400 degrees F and line a baking tray with parchment paper. I’m going to try this with other winter squash too.. they’re such beasts to cut! Kabocha is hands down my new favorite winter squash. I bet your kitchen smells amazing right now Kim! Preheat oven to 400 degrees F. Cut each kabocha squash in half and use a spoon to remove the seeds. I think I really need to soon judging from your description! I guess I won’t be cutting my next squash in half before I bake it!! It really is a great idea to carve at the table! Roasted Kabocha Squash. Personally, I don’t care what you call this squat, mottled green, winter squash – just make sure you save me some because it’s my favorite kind. A whole roasted kabocha squash is a thing of beauty. You state nowhere in the description to pierce it with a knife before putting it in the oven. Roasting it whole softens its armor and creates nutty, complex flavor inside. There’s something epic about roasting a whole squash and then slicing giant wedges out of it with a carving knife. Thanks for the sweet words, and you know, I bet it would be unbelievable roasted over an open fire, I’m going to need to try that. Like.. Three days ago. Have never thought to make one using chipotle. You’ll love kabocha, Linda, the texture is velvety and the flavor is sweet! If you cut the slices thicker than 3/4", it will take longer to cook depending on the thickness you sliced them, ~5-10 minutes longer. I don’t even make the chipotle butter (but one day…) and the kabocha itself is so flavorful/sweet ugh its great. OMG Sue! If possible, use a cleaver knife in a rocking motion. If you’ve avoided exotic winter squash in the past because of that impenetrable outer armor, this is your answer. Wash and dry kabocha squash thoroughly then cut the top off at least 1 1/2 inches (4 cm) below the stem. Season with olive oil and sea salt (plus cinnamon or curry powder if desired). Using a spoon, push through the top and scrape out the seeds. Oh, this looks so beautiful, and I am drooling. I love the presentation of the whole squash and that chipotle butter is an absolute must make! Love this!! Received one in my csa share box. Kabocha squash, also known as Japanese pumpkin or Japanese squash, is a winter squash with a tough, dark-green or bright orange outer covering, depending on the variety. Season the inside with salt and pepper then place in the oven for about an hour. Wow! Nice! 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