Roasted Kabocha Squash Soup Recipes

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ROASTED KABOCHA SQUASH



Roasted Kabocha Squash image

Simple, easy recipe.

Provided by D. Shiznit

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 3

1 kabocha squash, cut into wedges and seeded
sea salt to taste
1 tablespoon olive oil, or as needed

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.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g

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  • If Using Raw Kabocha (Skip to Step 3 If Using Roasted Kabocha): If you prefer to boil the kabocha instead of roasting for this soup, add 3 cups of cubed raw kabocha (roughly 1 inch pieces) into large pot and fill it with just enough water to cover the kabocha pieces. Bring to a boil and cook until the kabocha pieces are soft and tender, about 15 - 20 minutes. Drain the water and reserve the boiled kabocha. See tips for how to cut a kabocha squash.
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