Zucca kabocha arrosto (al forno o nella friggitrice ad aria)

Ingredienti

• 2 pounds green kabocha squash (Japanese pumpkin)
• 1/2 teaspoon fennel seeds (optional, for extra texture and depth)
• 2 tablespoons extra virgin olive oil or garlic-infused olive oil
• 1 teaspoon orange zest and 2 tablespoons orange juice, freshly squeezed – from one medium navel orange
• Heaping 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon pumpkin pie spice (homemade or store-bought)
• 1/8 teaspoon garlic powder (omit if using garlic oil)
• Pure maple syrup (or low carb equivalent), for drizzling (optional, omit for Whole30)

Preparazione

1. 1

   --- Oven Instructions ---

2. 2

   Preheat: Set oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone baking mat.

3. 3

   Prep squash: Cut the kabocha squash into 1-inch wedges. (See my Kabocha Squash How-To Guide if you'd like to keep all 10 fingers intact). You can leave the skin on or remove it before or after roasting, if you prefer (see note).

4. 4

   Toast fennel seeds (optional): Add fennel seeds to a small dry skillet over medium heat and toast for about 30 seconds, shaking often, until fragrant, watching carefully to prevent burning. Pour seeds into a large mixing bowl.

5. 5

   Make seasoning mixture: In the same large bowl (because we're not here to make more dishes), whisk together olive oil, orange zest, orange juice, salt, pepper, pumpkin pie spice, and garlic powder (if using).

6. 6

   Coat: Add the squash wedges to a large bowl and toss with the orange mixture until evenly coated.

7. 7

   Bake: Spread the squash in a single layer on the prepared baking sheet. Pour any remaining orange mixture over the slices. Bake for 20–25 minutes, flipping halfway through, until tender and caramelized.

8. 8

   Serve: Transfer to a serving dish, drizzle with maple syrup if needed, and enjoy warm as a weeknight or holiday side.

9. 9

   --- Air Fryer Instructions ---

10. 10

    Prep squash: Cut the kabocha squash into 1-inch wedges. (See my Kabocha Squash How-To Guide if you’d like to keep all 10 fingers intact). You can leave the skin on or remove it before or after roasting, if you prefer (see note).

11. 11

    Toast fennel seeds (optional): Add fennel seeds to a small dry skillet over medium heat and toast for about 30 seconds, shaking often, until fragrant. Watch closely—they go from toasty to tragic in seconds. Remove from heat. Pour seeds into a large mixing bowl.

12. 12

    Make seasoning mixture: In the same large bowl (because fewer dishes = happier you), whisk together olive oil, orange zest, orange juice, salt, pepper, pumpkin pie spice, and garlic powder (if using).

13. 13

    Coat: Add the squash wedges to the bowl and toss with the orange mixture until evenly coated.

14. 14

    Preheat and arrange: Preheat the air fryer to 400°F (200°C). Arrange the squash in a single layer on the air fryer trays or basket (cook in batches if needed). Pour or baste any remaining orange mixture onto the wedges.

15. 15

    Air fry: Cook for 10–12 minutes, flipping halfway through, until the edges are golden and the squash is fork-tender.

16. 16

    Serve: Transfer to a serving bowl or platter, drizzle with maple syrup if desired, and serve warm.