Kabocha Squash Roasted With Thyme & Garlic

Prep Time 10

Cook Time 23

Total Time 33

Servings 4 servings

Calories 150

A flavorful roasted kabocha squash dish infused with thyme and garlic, perfect as a side or main.

0.5 piece kabocha squash (Japanese pumpkin, seeds out, peeled and sliced into half-moon wedges)
3 tablespoons olive oil
1 teaspoon sea salt
10-12 sprigs fresh thyme (dried thyme can also be used)
5 cloves garlic (sliced)
2 tablespoons pumpkin seeds
2 tablespoons Balsamic vinegar (optional) (aged Balsamic or Pomegranate Molasses)

Preheat oven to 200°C / 395°F. Arrange squash on a parchment-lined tray, drizzle with olive oil, and sprinkle with salt and thyme. Roast for 15 minutes.
Remove from oven, sprinkle garlic and pumpkin seeds, drizzle with balsamic vinegar if using, then roast for another 8-10 minutes. Serve hot or cold.

For extra flavor, add a drizzle of honey or a sprinkle of chili flakes before roasting.

Calories: 150kcal

Cost: $15

Course: Side Dish

Cuisine: Japanese

Keyword: Kabocha, Roasted, Vegetables