Roasted Kabocha Squash with Cumin Salt
Elevate your side dish game with this Roasted Kabocha Squash with Cumin Salt—an effortless recipe that brings together earthy, roasted flavors and a touch of vibrant spice. Tender wedges of kabocha squash, with their naturally sweet and nutty flavor, are roasted to golden perfection with a blend of olive oil, ground cumin, garlic powder, and sea salt. The cumin salt offers a warm, aromatic twist, while the optional sprinkle of fresh parsley adds a pop of color and herbaceous freshness. With just 15 minutes of prep and 35 minutes of roasting, this dish is as simple as it is delicious, making it the perfect addition to weeknight dinners, holiday feasts, or a wholesome standalone snack. Plus, the squash’s edible skin means less waste and maximum flavor. Treat your taste buds to this nutrient-rich, crowd-pleasing recipe!
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Ingredients
- 1 medium (about 2-3 pounds) kabocha squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon chopped optional fresh parsley (for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Wash and dry the kabocha squash. Halve the squash lengthwise and scoop out the seeds and stringy pulp using a spoon.
Step 3
Cut the squash into 1-inch-thick wedges, leaving the skin on (kabocha squash skin becomes tender and edible when roasted).
Step 4
In a large mixing bowl, combine olive oil, ground cumin, sea salt, black pepper, and garlic powder. Stir until well combined.
Step 5
Add the kabocha squash wedges to the bowl and toss until evenly coated in the spiced olive oil mixture.
Step 6
Arrange the squash wedges on the prepared baking sheet in a single layer, ensuring they are not overcrowded for even baking.
Step 7
Roast the squash in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and tender when pierced with a fork.
Step 8
Remove the roasted squash from the oven and let it cool for 2-3 minutes. Taste and adjust seasoning if needed by sprinkling additional salt or pepper.
Step 9
Transfer the wedges to a serving platter and garnish with optional chopped parsley for a fresh, vibrant touch.
Step 10
Serve warm as a side dish or enjoy as a healthy snack!
Nutrition Facts
| Serving size | (949.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 503.8 |
| Total Fat 29.4g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3501.8mg | 0% |
| Total Carbohydrate 57.7g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 22.0g | |
| Protein 8.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.0mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 2734.0mg | 0% |
Source of Calories