How To Roast Kabocha Squash (quick & easy)

A simple roasted kabocha squash recipe! If you’re new to cooking with this trendy squash variety I show you how to slice it, roast, and how to make a delicious kabocha squash coconut curry! Buy my ebook “Da Terra” with 25 vegan Portuguese recipes: https://tastythriftytimely.com/shop/ Recipe Links: Simple Roasted Kabocha Squash: https://tastythriftytimely.com/simple... Kabocha Squash Coconut Curry: https://tastythriftytimely.com/kaboch... Butternut Squash Red Lentil Soup: https://tastythriftytimely.com/butter... Vegan Thai Green Curry with Acorn Squash: https://tastythriftytimely.com/fall-t... Maple Roasted Acorn Squash: https://tastythriftytimely.com/maple-... Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/ Watch our video on How To Stock Your Pantry & What To Freeze:    • Vegan Pantry And Freezer Tips! My Essentials!   Follow us on Instagram for more new recipes every week and tag us so we can see your tasty creations!   / tastythriftytimely   Key Moments: 00:00 Introduction 00:39 Why is kabocha squash so trendy 01:19 How to choose kabocha squash 01:59 How to cut a kabocha squash 03:10 Can you roast kabocha squash seeds 03:42 How to roast kabocha squash & seeds 04:39 Kabocha squash coconut curry recipe 05:33 Taste test with Bryan 07:28 Alternate recipe ideas 08:37 Cost *The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings. Ingredients: Simple Roasted Kabocha Squash 1 kabocha squash (or Japanese pumpkin) 1–2 tablespoon olive oil ½ tsp salt ¼ tsp black pepper 1 tbsp maple syrup, optional ½ tbsp tamari (or soy sauce), optional Ingredients: Kabocha Squash Coconut Curry (serves 4) 1 small kabocha squash (2-3 lbs, about 3 cups cubed) ½ tsp olive oil Salt & pepper to taste ½ small onion, chopped 1 clove garlic, minced 1 orange bell pepper, sliced 1 ½ cup (360 g) cooked chickpeas (cook from scratch for extra savings) 2 tsp curry powder ⅛ tsp nutmeg ⅛ tsp cinnamon 400 ml full fat coconut milk (can use lite if preferred) 2 tbsp tamari (or soy sauce) ½ tsp chili garlic sauce (or up to ½ thai red chili/hot sauce of choice) 2 cups (474 ml) vegetable broth (homemade for extra savings) 1 tbsp nutritional yeast ½ tbsp maple syrup (or use a pinch of cane sugar) 2 cups (60 g) spinach, packed Click the links above for the full method on our blog. We love to hear from you. Find us on: Instagram:   / tastythriftytimely   Pinterest: https://www.pinterest.ca/kathrynatTTT... Facebook:   / tastythriftytimely   #tastythriftytimely #kabochasquash #kabochasquashrecipes *Our videos include quick cutting and some brief flashes.