Recipe: Kabocha squash – balsamic roasted

Rating: 4.1 stars based on 1142 reviews

Serves 4


  • 1 tablespoon brown sugar, packed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • a pinch salt
  • 1 kabocha or buttercup squash


  • Preheat oven to Gas Mark 4.
  • Cut squash into slices and remove seeds.
  • Use a fork to break up brown sugar and combine with balsamic and salt.
  • Mix in oil.
  • But the squash together in a baking tray and pour the sauce over the flesh.
  • Rub the sugar in to get it to coat evenly.
  • Cover with aluminium foil and bake for 45 mins.
  • Finally remove the foil and bake for a further 15 minutes to get the flesh to colour.


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