Simple Roasted Kabocha Squash Cubes Recipe
A simple and flavorful recipe for roasting kabocha squash cubes with garlic, rosemary, and thyme, resulting in tender, lightly browned, and aromatic vegetable bites perfect as a side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Ingredients
- 1 medium kabocha squash (Japanese pumpkin)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, removed from stem
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cut Squash: Cut the kabocha squash in half, remove the stem, then scoop out the seeds and stringy flesh with a spoon. Slice the squash into roughly 1-inch thick half-moon shapes, then cut those into 1-inch cubes for even roasting.
- Toss in Seasonings: Place the squash cubes into a large mixing bowl. Add olive oil, minced garlic, chopped rosemary, and thyme. Season generously with salt and pepper. Toss everything together until the squash is evenly coated with the oil and herbs.
- Transfer to Baking Sheet: Arrange the seasoned squash cubes on the prepared baking sheet with the skin side down. Make sure to leave some space between each piece so they roast evenly and develop a nice caramelization.
- Roast: Place the baking sheet in the preheated oven and roast the squash for about 30 minutes. The cubes should become lightly browned on the edges and fork tender. Because the squash is placed skin side down, there is no need to toss or flip halfway through roasting.
Notes
- Using parchment paper helps prevent sticking and makes cleanup easy.
- Ensure the squash cubes are uniformly cut so they cook evenly.
- Fresh herbs add vibrant flavor, but dried herbs can be substituted if necessary; reduce quantity by half.
- For extra crispness, avoid overcrowding the baking sheet.
- Kabocha squash skin is edible once roasted and becomes tender.
