Oil-Free Roasted Kabocha Squash with Cinnamon or Pumpkin Pie Spice Recipe
Introduction
This oil-free roasted kabocha squash recipe is a simple, healthy way to enjoy a naturally sweet and nutrient-packed winter squash. Using liquid egg whites and warm spices, it turns into a high-protein, gluten-free dish perfect as a snack or side.
Ingredients
- 2 heaping cups kabocha squash (about 364 grams), cut into bite-sized pieces
- 1/4 cup liquid egg whites
- 1 teaspoon cinnamon or pumpkin pie spice
Instructions
- Step 1: Toss the kabocha squash, liquid egg whites, and cinnamon or pumpkin pie spice together until evenly coated.
- Step 2: Place the squash in a single layer in a parchment paper-lined air fryer basket.
- Step 3: Air fry at 400°F for 14 minutes.
- Step 4: Toss the squash and air fry for another 6 minutes, or until tender and lightly browned.
- Step 5: Serve warm and enjoy!
Tips & Variations
- Cut the squash into similar-sized pieces for even cooking.
- Don’t overcrowd the air fryer; spread squash in an even layer for better browning.
- Use parchment paper to prevent sticking since there’s no oil.
- Adjust spices to taste: cinnamon for simple sweetness, pumpkin pie spice for a stronger fall flavor.
- Toss halfway through cooking to ensure even roasting.
- Serve as a side dish, in grain bowls, or with Greek yogurt for added protein.
- For a sweeter touch, sprinkle extra cinnamon after cooking.
Storage
Store leftover roasted kabocha squash in an airtight container in the refrigerator for 3 to 4 days. To reheat, place the squash back in the air fryer at 350°F for a few minutes to restore its roasted texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do you have to peel kabocha squash?
No! Kabocha squash skin is edible when cooked and adds nice texture. Peeling is optional but saves time if left on.
Is kabocha squash healthy?
Yes, it is a nutrient-dense squash rich in carbohydrates, fiber, vitamins, and minerals with a naturally sweet flavor suited to sweet and savory dishes.
Can you make kabocha squash without oil?
Absolutely. This recipe uses liquid egg whites instead of oil to coat the squash, making it oil-free and adding protein.
Can I use pumpkin pie spice instead of cinnamon?
Yes, pumpkin pie spice gives a stronger, fall-inspired flavor while cinnamon offers a simpler sweetness.
Can I make this recipe in a regular oven?
Yes, you can roast the squash on a parchment-lined baking sheet at 400°F, tossing halfway through, until tender and lightly browned, though the air fryer speeds up the process and creates a crispier texture.
Print
Oil-Free Roasted Kabocha Squash with Cinnamon or Pumpkin Pie Spice Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Oil-Free Roasted Kabocha recipe offers a gluten-free, high-protein twist on a classic fall favorite. Using liquid egg whites instead of oil creates a light, nutritious coating while air frying ensures a tender, lightly browned squash with minimal fuss and maximum flavor.
Ingredients
Ingredients
- 2 heaping cups kabocha squash, about 364 grams, cut into bite-sized pieces
- 1/4 cup liquid egg whites
- 1 tsp cinnamon or pumpkin pie spice
Instructions
- Prepare the squash: Cut the kabocha squash into bite-sized pieces, ensuring they are similar in size for even cooking.
- Coat the squash: Toss the kabocha pieces with liquid egg whites and your choice of cinnamon or pumpkin pie spice until all pieces are evenly coated.
- Arrange in air fryer: Line the air fryer basket with parchment paper to prevent sticking, then spread the coated squash out in a single, even layer.
- First cook cycle: Air fry the squash at 400°F for 14 minutes to start roasting and softening the squash.
- Toss and continue cooking: Toss the squash to promote even browning and air fry for an additional 6 minutes or until the pieces are tender and lightly browned.
- Serve: Remove from the air fryer and serve warm, either alone or paired with a protein-rich side or dip.
Notes
- Cut squash into similar sizes to ensure even cooking.
- Do not overcrowd the air fryer basket; spread squash evenly for best results.
- Use parchment paper to prevent sticking due to lack of oil.
- Adjust spices based on preference—cinnamon for simple sweetness, pumpkin pie spice for stronger fall flavor.
- Toss squash halfway through cooking for even roasting.
- Leftovers can be stored airtight in the fridge for 3-4 days and reheated in the air fryer at 350°F.
- Kabocha skin is edible; peeling is optional.
- You can roast in a conventional oven at 400°F with similar tossing halfway through the cooking time.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Keywords: roasted kabocha squash, oil-free kabocha, gluten-free squash recipe, high-protein squash, air fryer kabocha, healthy fall side dish
