Roasted Kabocha Winter Squash

Acorn squash, butternut squash, and pumpkin are all winter squash varieties more familiar to the average home cook, but there are other winter squash varieties that offer outstanding flavor and equally nutritious benefits. Next time you’re at the supermarket, peruse the different winter squash and mix up your vegan side dish recipes by choosing a kobocha winter squash. Here’s how to roast this bright-fleshed fruit (yes, botanically a fruit) to serve for the holidays or as an everyday side dish during the fall and winter seasons.
Acorn squash, butternut squash, and pumpkin are all winter squash varieties more familiar to the average home cook, but there are other winter squash varieties that offer outstanding flavor and equally nutritious benefits. Next time you’re at the supermarket, peruse the different winter squash and mix up your vegan side dish recipes by choosing a kobocha winter squash. Here’s how to roast this bright-fleshed fruit (yes, botanically a fruit) to serve for the holidays or as an everyday side dish during the fall and winter seasons.

Roasted Kabocha Winter Squash

Serves 4

Ingredients:

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• 1 kabocha squash, halved, seeds removed, sliced

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• 3 tablespoons olive oil

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• 1 tablespoon balsamic vinegar

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• 1 teaspoon dried Italian seasoning

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• Salt and freshly ground black pepper

Directions:

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1. Preheat oven to 400 degrees F.

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2. Toss all ingredients in a large bowl.

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3. Spread squash slices in a single layer on a large rimmed baking sheet.

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4. Roast for 30 minutes, turning each slice over once during cooking, or until squash is tender and lightly browned.

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5. Serve warm.

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