Kitchen notes · a little help before you start

Roasted Kabocha Squash Tots

Name: Roasted Kabocha Squash Tots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 each medium kabocha squash (Source: 1 medium kabocha squash); 1 Tablespoon olive oil (Source: 1 Tablespoon olive oil); ½ teaspoon sea salt (Source: ½ teaspoon sea salt)

Roasted Kabocha Squash Tots is made with kabocha squash.

Prep: 10 min
Cook: 30 min
Total: 40 min
Original yield: Serves 4
Ingredients: 3 listed

Make it part of your week

Estimating…

SidesAmericanPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Preheat as directed

Have the oven at the specified temperature for its cooking step.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Get to know the ingredients

medium kabocha squash

In the method: Wash the outside of the squash with warm water.

sea salt

In the method: Toss the squash with oil, sprinkle with sea salt and spread on a baking sheet.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

1 each medium kabocha squash
Ingredient note
Source: 1 medium kabocha squash
1 Tablespoon olive oil
Ingredient note
Source: 1 Tablespoon olive oil
½ teaspoon sea salt
Ingredient note
Source: ½ teaspoon sea salt

How to make it

0 of 6 steps complete

Preheat oven to 400°F.
Wash the outside of the squash with warm water.
Cut the squash in half and scoop out all the seeds. You can peel the outer skin of the squash, but you definitely don't need to. It softens right up when cooked and it's delicious.
Cut the squash into 1-inch chunks.
Toss the squash with oil, sprinkle with sea salt and spread on a baking sheet.
Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender with a few brown spots. Serve warm with your favorite dipping sauce. We love dipping these in ketchup.

Make room for Roasted Kabocha Squash Tots

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

We love dipping these in ketchup.

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the oven and baking sheet. Start with this step: Preheat oven to 400°F.

Which preparation step should I plan for?

Have the oven at the specified temperature for its cooking step.

What check should I look for as it cooks?

Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender with a few brown spots.

Is there another preparation step to plan for?

Have the final topping or garnish ready for its specified step.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: eatingbirdfood.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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