Roasted Kabocha Squash (Air Fryer or Oven)

Name: Roasted Kabocha Squash (Air Fryer or Oven)
Total time: 1800 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 kabocha squash; Oil for brushing; Maple syrup for brushing; ~1/2 teaspoon cinnamon; ~1/4 teaspoon salt

Chris Gan @ChrissyAlpha

Kabocha squash (かぼちゃ, also called Japanese pumpkin) is one of my favorite vegetables. It has a drier texture compared to other squash types (it’s almost like chestnut). It can be prepared so many different ways, but I like to roast it. A little maple syrup, salt, and cinnamon is all you need to enjoy this delicious fall squash!
#Vegetable #Vegan #Vegetarian #Fall #Autumn #Healthy

Chris Gan @ChrissyAlpha

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Ingredients

12 to 30 min

4 to 6 servings

1kabocha squash
Oil for brushing
Maple syrup for brushing
~1/2 teaspoon cinnamon
~1/4 teaspoon salt

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Steps

12 to 30 min

1

Preheat the oven or air fryer to 400°F. Line a pan with aluminum foil.
2

Wash the squash really well and pat it dry. Carve out the stem so that you can see the orangish flesh underneath. The flesh is easier to cut compared to the skin, so this will be a good access point for slicing the squash.
3

Gently work a large knife through either side of the squash to cut it in half. Work slowly so that you can keep all of your fingers. 😬
4

Cut the squash into quarters, then scoop out the seeds. Cut each quarter into 3 or 4 slices (depending on the size of your squash). Each slice should be about 1” thick.
5

Brush each slice with olive oil, followed by maple syrup. Sprinkle each slice with cinnamon and a little salt.
Place each slice onto the foil-lined pan.
6

Bake for 13 to 16 minutes in the air fryer.
The oven may take longer: up to 30 minutes.
Check the progress of cooking periodically. Poke the squash flesh with a fork to test for doneness.
7

Taste and add more salt if necessary. The skin is edible! 😋