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#ROASTED ACORN SQUASH RECIPE SOY SAUCE HOW TO#

If you keep your eye on it throughout the fall you should be able to buy this Japanese pumpkin when it is on special. Late summer to early fall is when this variety of squash will be quite easy to find in your supermarket. The best time to snag kabocha squash will be when it is in season.

Puree and use in place of pumpkin puree in baked goods.

Enjoy mashed for a change from mashed potatoes.

Take a look at this Roasted Vegetable Salad for inspiration.

Slice into smaller cubes and make a delicious winter salad.

Substitute the acorn squash in this Fall Thai Green Curry with kabocha! Add to curries, stir-fry’s, or soups as you would pumpkin or sweet potato.Serve this roasted kabocha squash alongside a main dish for a fun and delicious veggie on the side.

#ROASTED ACORN SQUASH RECIPE SOY SAUCE HOW TO#

If you’re like me, you may find yourself eating a decent amount of this squash right off the baking pan after you have finished roasting it! But here are some ideas for how to enjoy your squash: For this reason, I find the simplest way to roast the seeds is alongside the squash for the last 10- 15 minutes of the cooking time. I have tried this longer roasting time and haven’t found that it makes a difference in making the seeds more tender. Many recipes for roasting kabocha squash seeds call for a lower oven temperature and 30-45 minutes in the oven. If seeds are generally tough on your digestion however, you may want to avoid these ones. This said, I do always roast the seeds anyway.

The outer shell can be tough to chew and the meat of the seed is difficult to try and eat like a sunflower seed.

Kabocha squash seeds are quite tough and fibrous.

The large seeds of kabocha squash are edible and I am a huge fan of roasting squash and pumpkin seeds alongside the flesh.

Chili garlic sauce is my go to for adding a touch of spice to a maple & tamari glaze!.

Add tamari (or soy sauce) to maple syrup for a sweet & savoury glaze.

Brush your squash with maple syrup and sprinkle with cinnamon for a sweeter side dish.

You can of course add extra flavour to your squash.

And roast for 20-40 minutes depending on how you’ve chosen to cut the squash.Follow these directions to cook your squash and delight in its natural flavour. If you are new to cooking with kabocha squash this is a great place to start. This roasted kabocha squash recipe is so simple because the squash is packed with so much flavour that you don’t have to do too much to it! The chestnut-like flavour is so delicious, the texture so creamy, that it really does stand on its own. The perfect addition to fall/winter recipes Why Keep This Recipe So Simple This simple roasted kabocha squash recipe allows the deliciousness of this squash to shine through and stand on its own. I waited much too long to try Kabocha squash, also known as Japanese pumpkin! If you’re craving a new kind of squash packed with flavour and easy to cook… don’t hesitate any longer.