06 July 2011

Oven Roasted Squash and Vegetables


delCabo Mexico Organic Kabocha Squash


My addiction with Kabocha Squash continues...


My philosophy? "The more, the merrier"


I've done quite a few posts on oven roasted kabocha squash, but a few people were 
wondering what the exact process is that goes into making it, so I will show you...


How to Make: Oven Roasted 
Kabocha Squash and Vegetables


Step One: Cut, wash, and lay out an assortment of raw
 vegetables on a baking sheet, lined with parchment paper


Broccoli, asparagus, beet greens, spinach, onion, etc.


Step Two: Cut kabocha squash vertically and scoop out seeds with a spoon. Cube 
squash and season with spices; Paprika, cayenne, sage, rosemary, thyme, garlic, dill, etc.


Step Three (Optional): Pre-bake the squash in a closed baking dish at 400 
Fahrenheit for 15 minutes. This helps to soften the squash and prevent drying out 


Step Four: Spread squash over the vegetables  


Step Five: Place back in oven, reduce heat to 385
 Fahrenheit, and bake for approximately 60 minutes


The outsides become crispy while the insides remain soft


And any leftovers can be used the next day in salads, stir-fries,
yogurt bowls, and wraps, etc. And don't forget "Squash in a Jar"!

10 comments:

Sonia said... [reply]

I always love your roasted veggie pics! They are just so must prettier than anything I ever make :)

Lindsay and James Cotter said... [reply]

oven roasted or grilled, best way to SQUASH it. Look at that steam! awesome.

Natalie @ Cinnamon Bums said... [reply]

mmm i LOVE kabocha. oven-roasted is so good. kabocha is realy good dipped in miso-tahini dressing!

Tip Top Shape said... [reply]

Those roasted veggies look amazing!!!! I love making a big batch and then making roasted veggie wraps for the rest of the week!

Shaheen said... [reply]

Roasted veggies - the best way to eat veg, esp. squash.

Kristie said... [reply]

Adore it. I just bought two yesterday and I can't wait to roast them up. BEST way to eat squash, hands down. Usually I roast mine just cut into two halves though, I might need to try the cubing method next!

Jolene - EverydayFoodie said... [reply]

I think you are going to turn into a vegetable!

Heather @ Kiss My Broccoli said... [reply]

"My philosophy? 'The more, the merrier'" <- When it comes to kabocha, my thoughts EXACTLY! I LOVE kabocha squash! I'll have to try your method of pre-baking to get that crispy outside...mine's always a bit squashy (pun TOTALLY intended)! Bahaha!

Marianne (frenchfriestoflaxseeds) said... [reply]

it may be July, but some oven roasted veggies sound mighty good right about now...and if my stomach could handle them, I'd make some.

How do you find the veggies underneath the kabocha turn out? Do you stir the veg while you roast it at all?

Averie @ Love Veggies and Yoga said... [reply]

do you roast this with no oil? I am always worried about charring things if I do it without oil but sometimes I don't want the whole thing to taste like EVOO, or coconut oil, and just want it plain...just curious if you spray it with cooking spray, oil it, etc..

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