Description
This Low FODMAP Thanksgiving recipe of Low FODMAP Kabocha Squash (a.k.a. Japanese pumpkin) roasted in the air fryer or in the oven brings a simple yet mouthwatering fall or Thanksgiving side dish to your table in less than 30 minutes! Vegan, low carb, Paleo, Whole30, sugar-free, and gluten-free.
Ingredients
Units
Scale
- 2 pounds kabocha squash (Japanese pumpkin), chopped into 1-inch wedges*
- 2 tablespoons garlic-infused olive oil
- 1 teaspoon orange zest
- 2 tablespoons orange juice, freshly-squeezed
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon pumpkin pie spice (homemade or store-bought)
Instructions
Air Fryer Instructions:
- {Optional but recommended} If toasting the fennel seeds, place a small skillet on medium heat on the stove top. Once hot, add fennel seeds, shaking the skillet back and forth continuously until seeds are mostly brown and fragrant, about 30 seconds. Remove skillet from heat. Pour seeds into a small mixing bowl.
- To the same small bowl, add garlic-infused olive oil, orange zest, orange juice, salt, pepper, and pumpkin pie spice and whisk to combine. Set aside.
- Place squash wedges in a large bowl. Pour oil mixture over squash and toss with a large spoon until squash is evenly coated in oil and seasonings.
- Preheat air fryer to 400°F. If using an Instant Pot Vortex Plus 10-Quart Air Fryer, put drip tray in the bottom of the air fryer, close door, hit the “Air Fry” button, set the temperature to 400°F. The Vortex will begin its internal preheat.
- While the air fryer is preheating, for easier clean-up later, place a silicone baking mat or parchment paper on top of a baking sheet. Place air fryer trays on top of the covered baking sheet. Using tongs, transfer squash to the air fryer trays. Pour or baste any remaining oil mixture on top of the squash.
- Once prompted to “Add Food,” add air fryer trays to top and bottom rungs. Air fry for 10 minutes, flipping the squash with tongs and rotating trays halfway through or once prompted to “Turn Food.” Remove trays from air fryer and transfer squash to a serving bowl or platter.
- Serve as a Thanksgiving, Christmas, or everyday dinner table side dish.
Sheet Pan / Oven Instructions:
- Preheat oven to 400°F. Cover a rimmed baking sheet with parchment paper or a silicone baking mat.
- {Optional but recommended} If toasting the fennel seeds, place a small skillet on medium heat on the stove top. Once hot, add fennel seeds, shaking the skillet back and forth continuously until seeds are mostly brown and fragrant, about 30 seconds. Remove skillet from heat. Pour seeds into a small mixing bowl.
- To the same small bowl, add garlic-infused olive oil, orange zest, orange juice, salt, pepper, and pumpkin pie spice and whisk to combine. Set aside.
- Place squash wedges in a large bowl. Pour oil mixture over squash and toss with a large spoon until squash is evenly coated in oil and seasonings.
- Using tongs, transfer squash to prepared baking sheet. Pour or baste any remaining oil over the squash.
- Bake on the center oven rack for 20 minutes or until squash is fork tender, flipping with tongs halfway through.
- Remove from oven. Transfer squash to a serving bowl or platter. Serve as a Thanksgiving, Christmas, or everyday dinner table side dish.
Notes
- Kabocha squash - learn how to find, chop, freeze, etc. this ingredient by viewing my Low FODMAP Sausage and Fall Vegetables post.
- Squash skin - can be eaten along with the flesh of the squash or can be chopped off per one's personal taste. It is so tender once cooked that I just eat it along with the flesh, but some people may prefer not to do so.
- Air fryer - depending on the size of your air fryer, you may have to air fry the squash in more than one batch. Keep cooked batches covered or store in a warm oven to keep warm while subsequent batches cook. Cooking times may vary by air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Holiday
- Method: Air Fryer / Oven
- Cuisine: American
