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    Home » Recipes » Vegetarian Recipes

    Roasted Kabocha Squash with Coconut Oil and Fried Sage

    Published: Dec 28, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    This dish was inspired to our most recent trip to Mozza Pizzeria. It's Mario Batali's pizza joint that we frequent a little too often. Instead of pizza like we usually get, we opted to try a few of their appetizers. One in particular we both fell in love with and of course I had to come up with some sort of spin on it.

    Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

    It was roasted delicata squash, cut into slices and then topped with sizzling brown butter, fried sage and freshly grated Parmigiano and amaretti cookies. Yes...I said cookies. It was pretty amazing The squash was roasted and caramelized on the outside and tender on the inside and well, you can go wrong with brown butter, but what did it was the cheese and almond cookies, it really took the dish over the top.

    Now I didn't exactly make it like Mario did. I couldn't find delicata squash and didn't pick up amaretti cookies, but trust me this is on my list. I even snatched their menu so I could remember the ingredients. Desperate, I know.

    Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

    So we had to work with what we got, which was kabocha squash. Almost a close second and roasts beautifully. This is a tricky squash like other hard gourds where you need someone strong that has a sharp knife to cut into this bad boy. Instead of butter (I know, how could I?) I melted some coconut oil and drizzled atop the wedges. I sprinkled a dusting of curry and brown sugar and let those babies roast. What emerged was a sweet and savory roasted gourd that made the whole kitchen smell amazing. I couldn't stop there of course and offered a healthy grate of fresh Parmigiano and topping it with crispy fried sage.

    Method:

    1) Prep and fry sage and set aside. You can learn how to fry sage here.

    Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

    2) Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.

    Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

    3) Lay the squash halves on their flat side and again with a sharp knife and a strong person, cut them into wedges.

    Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

    4) Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.

    Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com

    5) Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.

    6) When done, top with freshly grated Parmigiano and fried sage.

    More squash recipes:

    Stuffed Acorn Squash with Spiced Rice (Hashweh)

    Mediterranean Lentil Stuffed Delicata Squash

    Roasted Delicata Squash with Sage and Amaretti Cookies

    Roasted Kabocha Squash with Coconut Oil and Fried Sage

    Samantha Ferraro

    LittleFerraroKitchen.com

    Roasted kabocha squash with healthy and sweet coconut and salty fried sage is the perfect vegan side dish!
    5 from 4 votes
    Print Recipe Pin Recipe
    Servings 4 servings
    Calories 209 kcal

    Ingredients
     
     

    • 1 Kabocha squash
    • 4 tablespoons coconut oil melted
    • 1 tablespoon curry powder
    • 1 tablespoon brown sugar
    • Salt and pepper to taste
    • Freshly grated Parmigiano
    • Fried Sage

    Instructions
     

    • Prep and fry sage and set aside. You can learn how to fry sage here.
    • Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.
    • Lay the squash haves on their flat side and again with a sharp knife and a strong person, cut them into wedges.
    • Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
    • Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.
    • When done, top with freshly grated Parmigiano and fried sage.

    Nutrition

    Calories: 209kcalCarbohydrates: 23gProtein: 2gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 11mgPotassium: 815mgFiber: 4gSugar: 8gVitamin A: 3091IUVitamin C: 28mgCalcium: 73mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Samantha says

      December 30, 2012 at 9:56 am

      This is wonderful!! Thank you so much!

      Reply
    2. jartem says

      December 30, 2012 at 10:10 am

      5 stars
      For some reason your webpage crashes out firefox when trying to pin your recipe to pinterest using the firefox extension. Just letting you know.

      Reply
      • Samantha says

        December 30, 2012 at 4:01 pm

        Hi! Thanks for letting me know. I do see that on my kabocha squash recipe but not the others. Let me work on it!

        Reply
    3. Jesse Gabriel says

      December 30, 2012 at 10:46 am

      5 stars
      I very much liked to have done, great if it helped a little!
      Greetings from Berlin,
      Jesse

      Reply

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    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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