roasted kabocha squash romano

Name: Roasted Kabocha Squash Romano
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1-2/12-3 pound(s) kabocha squash; 1 large garlic clove, chopped; 1/2 cup(s) extra-virgin olive oil; - salt and pepper to taste; 2 cup(s) balsamic vinegar reduced to 1/2 cup; 2 ounce(s) roman cheese; 1/2 bunch(es) oregano

(1 RATING)

15 Pinches

Jo Zimny

Ithaca, NY

Updated on Mar 19, 2012

This is very simple recipe. Be careful the squash burns easily.

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prep time 15 Min

cook time 30 Min

method ---

yield 4-6 serving(s)

Ingredients

1-2/12-3 pound kabocha squash
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
- salt and pepper to taste
2 cups balsamic vinegar reduced to 1/2 cup
2 ounces roman cheese
1/2 bunch oregano

How To Make roasted kabocha squash romano

Step 1

Preheat the oven to 400'F.

Step 2

Split the squash in half and remove seeds and peel. Slice the squash into 1/2" thick pieces and place in a large bowl. Add the garlic and 1/2 the olive oil. Season with salt and pepper.
Step 3

Toss until well coated.
Step 4

Arrange the squash on a sheet pan so that the pieces aren't touching, and roast for about 20-30 minutes. It should be lightly browned on top and well browned on the bottom. Let cool for 15 minutes, then arrange on a plate. Drizzle with Balsamic vinegar reduction. Shave the cheese on top and garnish with a few oregano leaves, then drizzle with the rest of the olive oil.
Step 5

Enjoy!
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