Kabocha squash, also known as Japanese pumpkin, is a type of winter squash with a sweet, nutty flavor. Its edible skin and flesh make it easy to prepare. In this article, I will instruct you how to cook kabocha squash in oven and air fryer properly
1. Do You Eat the Skin of Kabocha Squash?
Yes, the skin of kabocha squash is edible. Kabocha skin is smooth and thin compared to other winter squash varieties. When cooked, the skin becomes tender with a pleasant texture.
The skin contains beneficial nutrients and fiber. Leaving the skin on reduces prep time, as you don’t have to peel. The edible skin also retains more flavor and moisture when roasting or steaming.
2. How To Cook Kabocha Squash in Oven
Ingredients
- 1 small kabocha squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional seasonings: cinnamon, nutmeg, or other preferred spices
Instructions
Preheat your oven to 400°F (200°C).
Wash the kabocha squash thoroughly and then cut it in half. Remove the seeds and pulp from the center. Slice the squash into wedges or cut it into bite-sized pieces, leaving the skin intact.
Place the kabocha squash pieces in a large bowl. Drizzle olive oil over the squash and toss to coat evenly. Make sure all the pieces are coated with oil.
Season the squash with salt and pepper, and any other desired seasonings such as cinnamon or nutmeg. Toss the squash again to ensure the seasonings are well distributed.
Arrange the seasoned kabocha squash on a baking sheet in a single layer. If you prefer, you can line the baking sheet with parchment paper for easier cleanup.
Place the baking sheet in the preheated oven and roast the squash for approximately 25-30 minutes or until the squash is tender and caramelized. Flip the pieces halfway through the cooking time to ensure even browning.
Once the kabocha squash is roasted to your desired level of tenderness and caramelization, remove it from the oven.
Allow the roasted kabocha squash to cool for a few minutes before serving.
Serve the Roasted Kabocha Squash as a flavorful side dish or incorporate it into salads, grain bowls, or other recipes.
3. How To Cook Kabocha Squash in Air Fryer
Ingredients
- 1 small kabocha squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional seasonings: cinnamon, paprika, or other preferred spices
Instructions
Preheat your air fryer to 400°F (200°C).
Wash the kabocha squash thoroughly and then cut it in half. Remove the seeds and pulp from the center. Slice the squash into wedges or cut it into bite-sized pieces, leaving the skin intact.
In a bowl, toss the kabocha squash pieces with olive oil, ensuring they are well coated. Add salt, pepper, and any other desired seasonings to taste. Mix well to evenly distribute the seasonings.
Place the kabocha squash in the air fryer basket in a single layer, making sure not to overcrowd them. You may need to cook the squash in multiple batches depending on the size of your air fryer.
Cook the squash in the air fryer for approximately 15-20 minutes, flipping the pieces halfway through the cooking time. The squash should be tender and golden brown on the edges.
Once cooked, carefully remove the kabocha squash from the air fryer and let it cool slightly before serving.
Serve the Air Fryer Kabocha Squash as a delightful snack or side dish. It pairs well with a sprinkle of additional salt or your favorite dipping sauce.
Kabocha squash’s adaptability makes it an easy addition to both vegetarian and meat-based meals. It’s a tasty low-carb substitute for grains that adds nutrients like vitamins A and C. Experiment with different flavor combinations to find your favorite ways to eat roasted kabocha squash.
