Roasted Kabocha Squash

The first time I tasted Kabocha squash was in a tempura dish at a Japanese restaurant. I fell in love with  its texture and flavor and have been cooking it ever since. I make pakoras out of it, dipping in a besan batter and deep frying or serve it as a side dish by simply roasting in the oven. A touch of seasoning is all that is needed, the squash has so much flavor. When buying Kabocha, look for smooth, green, unblemished skin. Kabocha has a great shelf life and ripens with time, turning yellow-orange on the outside.
To learn more about Winter Squashes, click here.
1 1/2 lbs. Kabocha Squash
4-5 cloves garlic, minced
3/4 inch cube ginger, minced
1 tsp. Panch Phoran (see note)
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 tbsp. olive oil
1 tbsp. Balsamic vinegar
You can buy Panch Phoran on my shop page.

  • Preheat oven to 450 degrees F. 
  • Rinse squash before cutting, seed and cut it into 1/4 inch thick half moons. There is no need to peel Kabocha, the skin is thin and gets tender during roasting.
  • Mix cut up squash, garlic, ginger, Panch Phoran, salt, pepper and olive oil in a bowl, tossing to make sure squash is evenly coated. 
  • Spread in a foil lined, oiled baking sheet and bake for 20-25 minutes. 
  • Place in a serving bowl and sprinkle with Balsamic vinegar. 
  • Taste and adjust seasonings and serve!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.
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