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.
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.