Truffle Roasted Kabocha Squash

Kabocha squash is also known as Japanese pumpkin and has a sweet flavor similar to a combination of sweet potato and pumpkin.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Truffle Roasted Kabocha Squash

Cooking Method: Roasting Cuisine: American, Vegetarian Courses: Appetizer, Dinner, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 40 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 480

Best Season: Fall

Ingredients

Servings

• 32 ounce Kabocha Squash
• 2 tablespoon Olive Oil
• 1 teaspoon Truffle Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Fresh Thyme

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the kabocha squash in half and remove the seeds. Slice the squash into 1-inch thick wedges.
3. In a large bowl, toss the squash wedges with olive oil, truffle oil, salt, black pepper, and fresh thyme.
4. Arrange the squash wedges in a single layer on a baking sheet.
5. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized.
6. Remove from the oven and let it rest for 5 minutes before serving.
7. Serve hot as a side dish or appetizer.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 16g6%

Sugars 2g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.