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Roasted acorn squash slices with herbs and spices, perfect for fall or holiday dinners. Delicious and healthy vegetable side dish.

Roasted Kabocha Squash Recipe

Amanda BC
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine international
Servings 2
Calories 312 kcal

Ingredients
  

  • 1 kabocha squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Sea salt and freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • Fresh rosemary needles

Instructions
 

  • Preheat the oven to 425°F and line a baking tray with baking paper.
  • Slice the squash in half lengthwise, scoop out the seeds, and then slice into 1-inch thick slices. 
    Ripe butternut squash halved on cutting board with a spoon for scooping seeds, fresh vegetable for baking or cooking.
  • Place the slices on the prepared baking tray, drizzle with olive oil and honey, and sprinkle with salt, pepper, cayenne pepper, and fresh rosemary.
    Roasted pumpkin slices with olive oil, salt, pepper, and herbs on baking sheet.
  • Roast the squash for 35 minutes, flipping halfway, until golden brown and tender.
  • Arrange the roasted squash on a platter and drizzle with some more extra-virgin olive oil. Top with fresh rosemary.
    Roasted acorn squash with fresh rosemary on baking sheet.

Nutrition

Calories: 312kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 19mgFiber: 7g
Keyword Kabocha Squash
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