Roasted Kabocha Squash with Cheese recipe - ingredients, nutrition and when to eat it
Tender kabocha squash topped with cheese and baked until golden. Its cozy sweetness pairs well with the rich, savory cheese, making it a lovely side for dinner…
Tender kabocha squash topped with cheese and baked until golden. Its cozy sweetness pairs well with the rich, savory cheese, making it a lovely side for dinner or an easy dish to share.
Western · 35 minutes to cook
Nutrition (per 305.5g serving): 338.5 kcal · protein 15.5g · carbohydrate 34.9g · fat 17.5g · sodium 216.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into evenly sized slices so they cook at the same rate.
Tips: The cheese is fairly salty, so you don't need to add extra salt.
Tips: The kabocha is done when a fork slides into it easily.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Kabocha squash — 250 g
- Mozzarella — 50 g
- Olive oil — 1 tsp
- Ground black pepper — 0.2 tsp