Roasted Kabocha Squash

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 in a white ramken with sage leaves

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.

two ramkens with kabocha squash with salt and pepper in small bowls nearby. Sage leaves and silver forks used as decoration.

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!

roasted kabocha squash in white ramkens

How to Roast Kabocha Squash

This delicious side dish takes only 30-35 minutes to roast! It’s one of our favorite squash recipes.

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Set it aside.
  2. 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.
  3. 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.
  4. Roast the squash until tender, for 30-35 minutes, flipping halfway through.
  5. Serve immediately with more sea salt if desired. Store leftovers in an airtight container.

 

side shot of a white ramken with diced roasted kabocha squash

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

close up shot of kabocha squash in a white ramken. Caramelization can be seen on the squash.

For More Tasty Side Recipes, Check Out The Links Below

Easy Roasted Kabocha Squash

Recipe Author : Rebecca Taig
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.
5 from 1 vote
Course Side Dish
Cuisine American, Asian, Japanese
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 people
Calories 127 kcal

Ingredients
  

  • 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.

Nutrition

Serving: 0.5cupCalories: 127kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 992mgFiber: 4gSugar: 6gVitamin A: 3875IUVitamin C: 35mgCalcium: 79mgIron: 2mg
Keyword gluten free side dish, kabocha squash, side dish, squash
Pin Recipe
Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.

STAY UP TO DATE

Be the first to receive all my latest posts and recipes directly to your inbox

.

Leave A Comment Below

Recipe Rating




Subscribe to receive my FREE guide to the Top 10 Tips For Ultimate Baked Goods

You will also receive FREE recipes, home decor tips, and my monthly newsletter. Directly to your inbox!
.