loveandlemons4.5
Roasted Kabocha Squash
This roasted kabocha squash recipe is a delicious fall or winter side dish! Topped with sesame seeds, scallions, and my sesame ginger dressing, it's filled with sweet, savory, and nutty flavor.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 425°F and warm the squash (whole) in the oven for ⏱️ 10 minutes, so that it’s easier to slice.
2
Line 2 baking sheets with parchment paper.
3
Slice the squash in half vertically, 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.)
4
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.
Sesame seedsMicrogreens
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