roasted kabocha squash recipe – use real butter (2024)

FAQs

Do you eat the skin of kabocha squash? ›

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on.

Don't skimp on the oil.

When roasted, different kabocha squash can vary in texture. Some are super-soft and creamy, sort of like a baked sweet potato, while others are a bit more dry and chalky. To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil.

Kabocha squash is a low glycemic food.

This is particularly important if you have type 2 diabetes or at risk of developing it. Low-glycemic diets have also been linked to reduced risks for cancer, heart disease, and other conditions,” reports Harvard Health.

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Test the doneness of kabocha squash in the same way you would test delicata, butternut, or any other hard winter squash. Slide the tip of a thin, sharp knife into the center or thickest portion of the squash. The squash is ready when the knife meets no resistance, and slides easily into the vegetable.

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

Is kabocha good for weight loss? ›

Many people use kabocha squash for weight loss, and for good reason. With less than 40 calories and 1.7 grams of fiber per cup, adding kabocha squash to your diet can be a great way to support feelings of satiety and boost weight loss.

1. Improves blood sugar levels. Kabocha squash is lower in calories and carbohydrates than a sweet potato. It has a low glycemic index, which means it slowly increases and maintains blood sugar levels.

Promotes healthy digestion: The fiber content in kabocha squash helps promote healthy digestion and prevents constipation. It can also help lower cholesterol levels and reduce the risk of heart disease.

Squash is a starchy vegetable that contains carbohydrates, which can cause a rise in blood sugar levels and trigger the release of insulin. However, the extent to which squash affects insulin levels can vary depending on the type of squash and how it is prepared.

Sometimes: Butternut, Kabocha

When it comes to squash with thicker skins—such as butternut or kabocha—our food editors say they usually peel the skin because it's tougher. Still, Wofford notes that when cooked longer, those skins become more tender and may be soft enough for you to want to eat them.

Promotes healthy digestion: The fiber content in kabocha squash helps promote healthy digestion and prevents constipation. It can also help lower cholesterol levels and reduce the risk of heart disease. Low in calories: Kabocha squash is a low-calorie food, with only 30-40 calories per 100 grams.

Technically, all winter squash skin is edible. "It's just a question of texture. There's no danger in consuming the skin—some just taste better than others," says Romano.

The ripe kabocha squash has a very dark color to it. and isn't very shiny. Whereas the younger one that isn't quite ready. has almost no color contrast and is very shiny. Follow these tips and you'll get a delicious, sweet smelling winter squash.