Maple Sugar Roasted Kabocha Squash Recipe (2024)

FAQs

Why is my roasted kabocha squash dry? ›

Don't skimp on the oil.

To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil. I use about 2 tablespoons for one medium kabocha squash.

Test the doneness of kabocha squash in the same way you would test delicata, butternut, or any other hard winter squash. Slide the tip of a thin, sharp knife into the center or thickest portion of the squash. The squash is ready when the knife meets no resistance, and slides easily into the vegetable.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on. However, if you want to show that beautiful orange color in your recipe, you have to remove the rind as the dark green kabocha skin will not keep the beautiful orange flesh color.

Which Squash is Better than a Butternut? The kabocha won decisively. The deep orange flesh was creamy, without visible fibers. It had a slightly earthier and richer flavor than the butternut.

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

Soggy Roasted Zucchini Culprit Two: Overbaking

That means that if you overbake it, the water will seep out and your zucchini will be soggy.

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

Drizzle the exposed sides of the squash with the olive oil and the salt, then place them, exploded sides down, on your prepared tray. Roast the squash. Transfer to the oven, and roast for 45 minutes, or until the flesh of the squash can be easily pierced with a knife through the skin. Remove from the oven.

The higher the levels of cucubitacin, the more bitter the squash will taste. The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

Can diabetics eat kabocha squash? ›

Kabocha squash is a low glycemic food.

Eating low glycemic foods can be very beneficial to your health. “A low-glycemic diet can help you control your weight by minimizing spikes in your blood sugar and insulin levels. This is particularly important if you have type 2 diabetes or at risk of developing it.

Most people eat them for their flavor, but their texture and dry flesh make them ideal for cooking in stews and curries. If you want to eat them raw, you can dice or grate them into a salad for a nutty, sweet crunch and their bright orange color.

Tan and smooth, the versatile butternut squash has sweet, nutty flesh that works well in baked, boiled, and steamed preparations, but it's particularly well suited to deep roasting. A butternut squash can keep for up to six months.

Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. Kabocha provides vitamins A and C, some B vitamins, fiber, magnesium, potassium, and antioxidants.

Most squashes are at their "driest" immediately after harvest... not in terms of their moisture content, but in their cooked consistency. At this point (provided the squash was fully ripe) the starch content is very high, and the cooked texture will resemble mashed potatoes.

For squash fruit to develop fully, bees and other pollinators must transport pollen from the male flowers to the female flowers. If the female flowers aren't pollinated properly, the fruit will begin to grow and then suddenly shrivel up and die.

The fat in butter will help bring the squash back to life. Some broth, olive oil, milk, cream, or other (flavorful) liquid will also help. The most important thing is to make sure you're adding at least some fat to the mashed squash, and stir it in as you go.