Best 7 Sweet Spicy Roasted Kabocha Squash Recipes

SWEET & SPICY ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
• De-seed and cut the squash into slices about 1/4 inch thick.
• Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
• Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
• Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
• Serve hot or at room temperature.

ROASTED KABOCHA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
• Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it's easier to slice.
• Line 2 baking sheets with parchment paper.
• Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it's edible too.)
• Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.

SWEET AND SPICY ROASTED KABOCHA

Steps:

• Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper. De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!) Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature. Notes Toasted pumpkin seed oil (Kürbiskernöl) is a mainly Austrian speciality, though they make it here in Switzerland too. It's very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive argan oil. Instead of cinnamon, nutmeg and cumin, you can use a 'pumpkin pie seasoning' mix (or if you are in the Germanic parts of the world, a Lebkuchen mix would do too.)

ROASTED KABOCHA HUMMUS WITH SPICY CRUNCHY SEEDS

Steps:

• For the squash: Preheat the oven to 350 degrees F.
• Remove the skin from the squash and cut open down the middle. Scoop out the seeds and reserve for later. Cut each half into eighths. Spread out on a roasting pan and drizzle lightly with olive oil. Sprinkle with salt and pepper.
• For the spicy seeds: Pour the pepitas on a baking sheet and drizzle with olive oil. In a small bowl, combine the granulated garlic, paprika, cayenne and cumin. Mix well and sprinkle over the pepitas. Season with salt and pepper.
• Place both the squash and seeds in the oven. Roast the squash until tender and caramelized around the edges, 25 to 30 minutes. Remove and allow to cool. Roast the seeds until toasted and crunchy, 12 to 15 minutes. Remove and allow to cool on the baking sheet so they get extra crispy.
• For the hummus: In a blender, combine the chickpeas with an equal amount (by volume) of the roasted squash pieces. Add the tahini, olive oil, paprika, cumin and garlic. Start the blender on low, then increase the speed, using the blender tamper to push down the ingredients into the blades to get a smooth consistency without having to water down the mixture too much. If you need to, stop and scrape down the sides occasionally. Season with salt and pepper and continue to blend until you have a smooth puree. Add a little water if needed to get the mixture moving.
• Scrape out the hummus and place into a wide serving bowl. Drizzle with olive oil, sprinkle with paprika and fresh parsley and scatter the spicy seeds around the edge. Serve with pita chips or toast points.

MAPLE-ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
• Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
• Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
• Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.

TRUFFLE ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
• Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
• Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
• Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.