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Oven-Roasted Kabocha Wedges
Oven-Roasted Kabocha Wedges highlight the squash’s naturally sweet, nutty flavor with a caramelized exterior and tender, velvety interior. A light brush of olive oil and a pinch of sea salt let the rich texture shine, making it a versatile side for weeknight dinners or a simple addition to salads and grain bowls.
- Prep10 mins
- Cook35 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Arrange the kabocha squash wedges cut-side up in a baking pan. Brush them lightly with olive oil and sprinkle lightly with sea salt.
- 3
Bake in the preheated oven for 35 to 40 minutes, until a knife pierces them easily.
- Calories 56.76 kcal Low Source
- Protein 0.6 g Low Source
- Carbs 6.4 g Moderate
- Total Fat 3.4 g Low Source
- Saturated Fat 0.46 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 22.7 mg Low Source
- Fiber 0.0 g Low Source
- Sugar 4.01 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 10.24 mg Low Source
- Iron 0.2 mg Low Source
- Potassium 232.67 mg Low Source
- Vitamin A 0.08 mcg_rae Low Source
- Vitamin C 5.11 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.