Kabocha squash is one of the million of the squash varieties. Also known as the Japenese pumpkin, this squash has a subtle sweetness but starchy texture. If I were to compare it to other vegetables I would say it taste like a mix between sweet potatoes and butternut squash. It crisp on the outside but is soft on the inside making it the perfect ingredient to make fries. I honestly would prefer these kabocha squash fries to regular potato fries due to the starchy texture and flavor. You will just have to trust me on this one because YES they are that good! This squash variety is without a doubt my favorite of the many squashes out there and you can usually find them in many grocery stores starting in the fall.
These kabocha squash fries start with just simply roasting them, and then all that is left to do is add a little extra flavor. The combination of the slightly sweet squash mixed with the salty parmesan makes for a buttery flavor. Then adding the fresh thyme and garlic provides an additional savoury burst. Kabocha squash is the star of this dish for many reasons. It has the perfect texture, delicious flavor, and so many nutritional benefits. It contains antioxidants, vitamins, and is high in fiber making it a perfect vegetable or side to any meal.
The potato texture on these squash fries will not make you miss regular fries at all! I honestly could probably eat this whole plate because they are so good. They would be a perfect side dish with any protein, or you can put them on top of a salad, as just an appetizer, really so many varieties to eat these kaboocha squash fries. This is without a doubt my favorite fall food and with these toppings you just can’t get much better. It would even make a great thanksgiving side dish. I plan to make these all season long and I hope y’all will join me. And if you do fall in love with squash like me check out my other recipes with this delicious vegetable such as my kabocha squash chickpea and sausage soup.
A healthy savory side with a hint of sweetness from roasted kabocha squash
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Calories 133kcal
Ingredients
1largekabocha squash
3clovesgarlic
2tbspfresh thyme leaves
avocado oil spray
salt to taste
1/2cupparmesan cheeseI use dairy free
Instructions
Preheat oven to 450 and line a large roasting pan with foil. Spray the foil with avocado oil
Slice the kabocha squash in half and spoon out the seeds. Then slice the kabocha squash in about 1/4-1/2 inch slices
Spread the slices on the roasting pan and spray with avocado oil. Sprinkle salt on top of each piece.
Place in the oven and roast for about 20 minutes or until the squash starts to brown and then flip and roast for an additional 10 until squash is crispy on the outside and soft on the inside.
While the squash is roasting mix the parmesan, thyme, and chopped garlic in a small mixing bowl
Once squash is done roast sprinkle mixture over each fried, turn off the oven, and place back in the oven for about 2-3 minutes until the parmesan melts.
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