Roasted Kabocha Squash Tots
This roasted kabocha squash tots recipe delivers a balance of nutty sweetness and creamy texture. Perfect as a healthy snack or side dish, they're simple, vegan, and naturally gluten-free.
Ingredients
- 1 medium kabocha squash
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the outside of the squash thoroughly under warm water to remove any dirt or debris.
- Carefully cut the squash in half and scoop out the seeds with a spoon. If you like, save the seeds for roasting later!
- Decide whether to peel the skin. If you leave it on, it will soften during cooking and add a slight chewiness that we love.
- Cut the squash into 1-inch chunks, aiming for uniform pieces to ensure even cooking.
- Toss the squash with olive oil and sea salt in a large mixing bowl, ensuring every piece is well-coated.
- Spread the seasoned squash in a single layer on a baking sheet (use parchment paper for easier cleanup).
- Roast for 15 minutes, then remove the pan to toss the squash gently. Place it back in the oven for another 10-15 minutes, or until the pieces are tender and golden brown on the edges.
- Serve warm, paired with your favorite dipping sauce, or enjoy them as-is.