Roasted Kabocha Squash Romano

Roasted Kabocha Squash Romano Recipe

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Jo Zimny


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

★★★★★ 1 vote
15 Min
30 Min


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


1Preheat the oven to 400'F.
2Split 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.
3Toss until well coated.
4Arrange 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.

About Roasted Kabocha Squash Romano

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #squash, #Kabocha