This easy delicious roasted kabocha squash recipe has a sweet nutty flavor. Caramelized to perfection, drizzled in coconut oil, and topped with flaky sea salt for the ultimate side dish.
Kabocha Squash, also known as the Japanese or Korean Pumpkin, is one of our favorite winter squashes. Its flesh is similar in texture to butternut squash, depending on how ripe the kabocha squash is, but the taste is much sweeter in flavor. The dark green bumpy skin of the kabocha squash makes it stand out from different squashes, and primarily this squash can be found in Asian markets or any health food store, such as Whole Foods, during the fall season.
Ingredients in Easy Roasted Kabocha Squash
The best part about this recipe is that it's simple to make and there are only three ingredients in total!
- Kabocha Squash- Japanese Pumpkin: Look for a large squash in size, with dark-green skin and occasional orange flecks throughout. The center of the squash will be a bright orange color.
- Coconut Oil: I love using refined coconut oil as I find it gives the squash a subtle nutty flavor. You can also use extra-virgin olive oil or avocado oil.
- Salt: Season the top with a little salt for the best flavor!
How to Roast Kabocha Squash
This delicious side dish takes only 30-35 minutes to roast! It's one of our favorite squash recipes.
- Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Set it aside.
- Using a sharp paring knife and cutting board, carefully slice the whole squash in half, exposing the orange flesh, and scoop out all the seeds with a spoon. The edible skin does not require peeling. Cut the squash into 1-inch chunks or wedges.
- Arranged the chopped pieces in a single layer onto the lined baking sheet. Using a pastry brush, brush the tops of the kabocha squash with oil and sprinkle with sea salt.
- Roast the squash until tender, for 30-35 minutes, flipping halfway through.
- Serve immediately with more sea salt if desired. Store leftovers in an airtight container.
Frequently Asked Questions
How to Safely Cut the Kabocha Squash
The hardest part of preparing kabocha squash is cutting through the tough exterior. You want to make sure to point the tip of your knife into the middle of the flesh, close the stem, and carefully cut the squash all the way around, exposing two squash halves.
Microwaving or Boiling the Squash
Looking for easy methods? Microwaving the kabocha squash for several minutes may help to soften the skin, allowing for an easier cut. You could also try boiling the squash to help tenderize the skin.
What Does Kabocha Squash Taste Like?
Kabocha Squash has a sweet chestnut-like flavor, a cross between sweet potatoes and pumpkin. Like the acorn squash, its dark green flesh is edible and its bright orange flesh is loaded with Vitamin A and Vitamin C.
How to Store Kabocha Squash
You can store the kabocha squash at room temperature in a cool dry place such as a food pantry.
How to Season Kabocha Squash
There are many ways to enjoy kabocha squash. You can make use of kabocha squash as a savory side dish or a sweeter dessert-like dish, depending on your preference.
Here are some flavor options:
- Maple Syrup
- Honey
- Soy Sauce
- Cinnamon
- Pumpkin Spice Blend
- Curry Powder
- Chili Powder
- Salt and Pepper
For More Tasty Side Recipes, Check Out The Links Below
- Roasted Sweet Potatoes
- Gluten-Free Rosemary Roasted Potatoes
- Easy Oven Roasted Brussels Sprouts
- Easy Oven Roasted Parsnips
Recipe
Easy Roasted Kabocha Squash
Ingredients
- 2½ lb kabocha squash, large
- 1 tablespoon coconut oil, refined
- salt, to liking
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Set it aside.
- Using a sharp paring knife and cutting board, carefully slice the whole squash in half, exposing the orange flesh, and scoop out all the seeds with a spoon. The edible skin does not require peeling. Cut the squash into 1-inch chunks or wedges.
- Arranged the chopped pieces in a single layer onto the lined baking sheet. Using a pastry brush, brush the tops of the kabocha squash with oil and sprinkle with sea salt.
- Roast the squash until tender, for 30-35 minutes, flipping halfway through.
- Serve immediately with more sea salt if desired. Store leftovers in an airtight container in the refrigerator.
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