• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
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

Roasted kabocha squash with healthy and sweet coconut and salty fried sage is the perfect vegan side dish!

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

Roasted delicata squash, cut into slices and then topped with sizzling brown butter, fried sage and freshly grated Parmigiano.

The squash is roasted and caramelized on the outside and tender on the inside and well, you can go wrong with brown butter and the cheese takes the dish over the top. For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

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

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 5 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American, Italian
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
 

  • Fry sage leaves in hot oil for 1 minute until crisp, then set aside.
  • 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!

More Hearty & Flavorful Vegetarian Recipes

  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto
  • This easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
    Homemade Vegetable Stock (From Scraps)
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes
  • Tomatoes provencal with herbes de provence and parmesan cheese.
    Matzo Stuffed Tomatoes Provencal

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. 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
  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. Samantha says

    December 30, 2012 at 9:56 am

    This is wonderful!! Thank you so much!

    Reply
5 from 5 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

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!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.