Roasted Kabocha Squash Tots Recipe
Delicious and easy roasted kabocha squash tots made with just olive oil and sea salt. The squash skin softens during roasting, eliminating the need for peeling. Perfectly tender and slightly caramelized, these tots are a wholesome snack or side dish best enjoyed with ketchup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 medium kabocha squash
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the squash.
- Prepare Squash: Wash the outside of the kabocha squash thoroughly with warm water to remove any dirt.
- Cut and Deseed: Cut the squash in half and scoop out all the seeds using a spoon. Peeling is optional since the skin softens during roasting.
- Cut into Chunks: Cut the squash halves into 1-inch chunks for even roasting.
- Toss with Oil and Salt: In a bowl, toss the squash chunks with 1 tablespoon of olive oil and sprinkle ½ teaspoon of sea salt evenly over them.
- Roast the Squash: Spread the squash pieces on a baking sheet in a single layer. Roast for 15 minutes, then remove from the oven and toss the squash to ensure even cooking.
- Continue Roasting: Roast for an additional 10-15 minutes until the squash is tender and has developed some golden brown spots.
- Serve Warm: Serve the roasted kabocha squash tots warm with your favorite dipping sauce, such as ketchup.
Notes
- No need to peel the squash as the skin softens during roasting and adds flavor and nutrients.
- Cut squash into uniform chunks to ensure even cooking.
- Use olive oil for a subtle flavor and to aid caramelization.
- For extra crispiness, spread the squash chunks with some space between them on the baking sheet.
- Can be served as a side dish or a healthy snack alternative to traditional tots.
Find it online: https://recipesbyliza.com/roasted-kabocha-squash-tots-recipe/
