The Forked Spoon · by Jessica Randhawa★ 4.7 (56)
Roasted Kabocha Squash Recipe
NUTRITION · PER SERVING70M COOK
CAL 28%·PRO 32%
CARBS 113G81% OF CAL
17G FIBER0G ADDED0G INTRINSIC48G OTHER48G TOTAL SUGAR
FAT 9G15% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Japanese kabocha squash roasted simply with olive oil and salt. Sweet and tender, it works as a side dish, in soups, or as a light snack.
sideamerican🍪 sheet pan🥧 baking dish🔥 ovendairy freegluten freelow calorielow fatveganvegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1 medium whole kabocha squash (Japenese squash) (approx. 3 pounds)
- 2 teaspoon olive oil (or coconut oil)
- salt and pepper (to season)
At a glance
PER SERVING · TIME 70M
CAL 28%·PRO 32%
CARBS 113G81% OF CAL
17G FIBER0G ADDED0G INTRINSIC48G OTHER48G TOTAL SUGAR
FAT 9G15% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 582mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 5617mg
- Calcium
- 331mg
- Iron
- 0.13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.