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Roasted Kabocha squash cooked in a white ceramic dish.
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Easy 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.
Course Side Dish
Cuisine American, Asian, Japanese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 127kcal

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: 0.5cup | Calories: 127kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 992mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3875IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 2mg