Roasted Kabocha Squash

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) Prepare a baking sheet with parchment paper or oil lightly to prevent sticking.
2. Prepare the Kabocha Squash: First fully wash the kabocha squash to get rid of any dirt. Peel the squash because that skin becomes so tender and edible. Slice the squash in half with a sharp knife, then remove the seeds using a spoon. Cut squash into 1-inch wedges or cubes, whichever you prefer.
3. Season the Squash: Place kabocha squash slices in a large bowl, mix with olive oil (coating each slice well), salt and pepper to taste, and cinnamon. To make it a bit sweeter, drizzle the squash with maple syrup or honey and toss again to evenly coat.
4. Arrange on a Baking Sheet: Place the seasoned squash cubes on the prepared baking sheet in one layer. And make sure they are spread apart enough so that each roasts evenly and gets that nice, caramelized crust.
5. Roast the Squash: Roast squash in preheated oven for 25–30 minutes, turning halfway through to roast evenly on all sides. Squash is cooked when it becomes golden brown, slightly crispy at the edges and soft to a fork.
6. Serve and Garnish: Take the squash from the oven and move to a serving dish. You can also add a sprinkle of bright, fresh herbs like thyme or parsley. Enjoy hot as a side dish or add to salads, grain bowls and soups.

Tips and Variations:

1. Spices: While cinnamon adds a nice warmth, spices like paprika or nutmeg could give depth, and you can even try a bit of chili flakes for some heat.
2. The Sweet and Savory Combo: To balance out the sweet and savory flavors, top freshly roasted squash with a sprinkle of feta cheese or goat cheese as you are serving up your dish. The squash is nice and nutty, while the cheese adds creaminess.
3. Add Nuts: If you want more of a crunch, feel free to sprinkle with toasted pecans, walnuts, or pumpkin seeds at the end. It is also going to bring some good fats and protein to the table.
4. Other Vegetables to Roast: Kabocha can be easily roasted with other vegetables for a more robust side dish; also try sweet potatoes, carrots, or Brussels sprouts. As long as the veggies are the same size, they will cook evenly.
5. Vegan/Dairy-Free: If you like, drizzle the roasted squash with a bit of vegan butter or lemon juice for brightness.
6. Meal Prep Tips: You can store roasted kabocha squash in an airtight container in your refrigerator for up to 4 days. Pop the broccoli in the oven, take the microwave, or add it to your salads, soups, and grain bowls.
7. Peel if desired: You can eat the skin on a kabocha squash; however, prefer to peel it in this recipe for a smoother soup. Squash can be tricky to peel, so no need—keep the skin on; it's also full of fiber.

Nutrition Information (Based on 4 Servings):

• Calories: You will get 195 calories with this meal.
• Protein: An amount of 2 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
• Fat: An amount of 8 g is served, which helps you to keep on the diet track.
• Carbohydrates: Carbohydrates are the fuel source of the brain; here, 18 g of carbohydrates is obtained.
• Sugars: A 6 g of sugar is contained here depending on the fruits and honey used.
• Fiber: 4 g of fiber is obtained here.
• Sodium: Around 300 g of sodium is used.