How To Roast Kabocha Squash (quick & easy)

[@TastyThriftyTimely]

Tell us your favourite squash variety and favourite dishes to make from them! ⤵😋

[@ARANH]

You are so good at explaining things and troubleshooting and suggesting alternatives. You think of it all!

[@TastyThriftyTimely]

Thank you so much! 🥰 This really means a lot! I try to make the videos as informative as possible so I'm really glad you appreciate it! 💛

[@mikeskylark1594]

Roasted pumpkins are YUM

[@TastyThriftyTimely]

Totally agree! It’s our favourite part of fall! Haha 😂

[@jilldigwood4328]

Hello to you both, glad you had a great time in Portugal with your family ❤ I haven't tried kabocha squash so will look out for it, we don't tend to get many varieties here in Mallorca. I love butternut squash and love it just roasted, in curry and soup. I love roasting the seeds too, I use just a drop of olive oil and a small amount of soy sauce to roast them, they are really good. Much love to you both from Spain ❤️

[@TastyThriftyTimely]

@@jilldigwood4328 hello 👋🏼 thank you we did have a great time! We’re excited to get a little travel video out about our time there. Mallorca is high on our list for another trip! I hope you can snag a kabocha this season but I’m glad you’ll have butternut to fill the squash cravings!

[@davidthescottishvegan]

The Roasted Kabocha Squash looks 😋😋 and thanks 👍 Kathryn for sharing it. The Pumpkin Soup I made at lunch time today was delicious and I will be making it again. Love 🥰 the video and love 💓 Kathryn & ❤ Bryan.

[@TastyThriftyTimely]

Oh great I’m so glad you loved your soup! That sounds delicious😋 once we get through all this kabocha I’ll have to try a pumpkin soup. Thank you so much for watching David 🤗

[@bibianesproule6585]

Yum, just subscribed, this was a yummy dish.😊 Thank you for all the squash tips. Quite an amazing squash😮 I like how you share simple meals that you cook, not just for youtube.❤

[@TastyThriftyTimely]

Welcome 👋🏼 thank you so much for subscribing 🤗 we’re glad you found us and you loved this squash too. Thank you for trying it and it’s great to know that you enjoy seeing our simple everyday meals as well! (We’ll try to incorporate more of that in our videos).

[@pujan__yadav]

baked squash/pumpkin is so good! I usually line my cuts with spices(cinn, paprika) & garlic when baking, and serve with honey and walnuts!

[@TastyThriftyTimely]

@@pujan__yadav ooo that sounds great!!

[@tamcon72]

I bought one of these 16 or 17 years ago, when my local WhoFoo got a few in just to be fancy [eye roll], and was flummoxed about how to prepare it because it wasn't quite like acorn squash. Haven't bought many of these since, so thanks for ideas of how to select and prepare them because I can get into a Butternut rut, so to speak, and have wanted to give other winter squashes a shot. 🙂

[@TastyThriftyTimely]

@@tamcon72 haha I can get into a butternut rut too so I’m glad you found this helpful! I’ve picked up delicata squash a few times but I’ve never tried red kuri so I’ll keep trying to diversify my squash usage too! 😂

[@jackiesibblis3793]

This is the sweetest squash Kathryn🎉used to make soup also

[@TastyThriftyTimely]

I’m excited to try all my leftovers in a soup! Glad you like it and find it sweet too 👍🏼

[@DoloresVassallo]

I love all squash - but, for just eating (because I'm a plain Jane) I love the Kabocha roasted (no oil! A bit of aquafaba S&P). Yum - now I have to go get some squash! ☺

[@TastyThriftyTimely]

Yes it can definitely be done without oil! I roasted some more last night with no oil and it’s just as delicious (aquafaba is a great sub!)

[@cookbookworm]

I love this squash! I always roast some for Thanksgiving.

[@TastyThriftyTimely]

Oh great! It's so delicious!

[@Amelia-qm6bk]

I love Kabocha but really hard to find in the UK . I gra all when i find them. You are right, they taste nutty which is why I like them. Yum ❤ Thanks Guys. I tend to roast and eat .

[@TastyThriftyTimely]

Interesting that they are hard to find in the UK. Good to know that you like them really simply roasted like I do. I hope you can find one or two this season!!

[@monikakress3867]

kabocha makes a great soup. leave the skins on, then use an immersion blender.

[@TastyThriftyTimely]

Oh I’m glad to know you keep the skin on. I made a soup with my leftover squash today but I peeled it because I wasn’t sure. I’ll try leaving it on next time!

[@mvl6827]

I cooked some today. My variety is called Red Kuri, Uchi Kuri, Hokkaido or Potimarron. I believe it's the best. Superb squash, pumpkin, gourd. Also lasts for months when stored correctly ... 🎃

[@TastyThriftyTimely]

@@mvl6827 oh yum! I was just commenting to someone else that I haven’t tried red kuri yet! What’s your favourite way to prepare it?

[@mvl6827]

@@TastyThriftyTimely pretty much like yours: slice it, put slices in bowl, sprinkle with salt, pepper, sweet paprika, mace and/or nutmeg. Mix the lot, then pour in some oil (I use X virgin olive and roasted sesame oil). Mix again. Cover bowl. Let stand for 1/2 hour or longer. Preheat oven at 180° (celsius). Pour olive oil on oven tray, put oiled slices in tray, bake for 20 min, turn slices halfway. When soft, turn off oven, pour some more sesame oil (not necessary but I like the taste) and leave 5 more minutes in hot (electric fan) oven before serving.

[@TastyThriftyTimely]

Ok great thank you so much! I’m excited to try it! I love the flavour of sesame oil too 👍🏼

[@mvl6827]

@@TastyThriftyTimely good luck with it! I must try your Kabocha too (if I can find it, not very common here in Scotland)

[@TastyThriftyTimely]

@@mvl6827 I’ve been hearing a lot that they’re not as common in a lot of other countries. I hope you can find one this season!