This post may contain affiliate links. Please read my disclosure policy.
New to roasting kabocha squash? Don’t fret. In this step-by-step tutorial, we’re dishing out the best tips and tricks for roasted kabocha squash. Simple and straightforward, this delicious Kabocha Squash Recipe is great for meal prep, a salad addition, or a side dish for family dinners. It’s also gluten-free, dairy-free, and low carb!
Easy Kabocha Squash Recipe
Kabocha squash is one of my favorite squashes to roast all season long. It has a smooth, light, almost buttery taste, and goes with just about any protein! Grab one the next time your in the store, since roasting it is fairly easy as the skin is edible No peeler needed and whole family approved!
Kabocha squash is the star of the show in my Harvest Salad with Maple Balsamic Dressing recipe! It’s truly a swoon-worthy squash.
Kabocha Squash: Ideally, no substitutions! However, acorn squash is most similar to kabocha squash.
Sea salt: My go-to flavor enhancer. The smaller the salt crystals, the more evenly it dissolves into the kabocha squash.
Cinnamon: The star of the show. Cinnamon brings out the kabocha squash’s subtle sweetness!
Other Flavor Ideas:
- Simple Salt & Pepper
- Coconut Sugar
- Curry Seasoning
- DIY Pumpkin Pie Spice
- For a more complex flavor profile, you can add a dash of cayenne pepper, red pepper flakes, or garlic powder.
What’s the Best Way to Store Roasted Kabocha Squash?
Once roasted, let cool completely and store in an airtight container in the fridge. It will last for 3-4 days.
What Is Kabocha Squash?
First the perhaps obvious question… Kabocha squash, also known as Japanese pumpkin, is a versatile winter squash. Perfect for roasting, pureeing, and more. It’s easily one of my favorite squashes! I love it in my Harvest Salad, but you can easily swap any root veggies in my sheet-pan dinners with kabocha.
Health Benefits Of Kabocha Squash
Kabocha squash is an excellent source of vitamin C and beta carotene. The precursor to vitamin A, we need beta-carotene for good eye health, a strong immune system, and more. Kabocha squash is also a wonderful source of energizing carbohydrates, fiber, and magnesium. Compared with other squash varieties, kabocha squash is lower in calories and carbohydrates. At roughly 8g net carbs per cup, it’s also keto-friendly.
What Does Kabocha Squash Taste Like?
It’s naturally sweet! Kabocha squash tastes similar to sweet potato and pumpkin, but light, smooth, and almost buttery!
How To Choose The Best Kabocha Squash
They’re at their peak in the fall. Choose a Kabocha squash that are heavy for their size, with a firm, dull rind. Avoid soft spots. Light-colored bumps on the rind are perfectly fine. Store kabocha in a cool, dry place—not in the refrigerator—for 1-3 months.
The Easiest Way To Cut Kabocha Squash
If you’re intimidated by cutting a kabocha squash, you’re not alone. Luckily, it’s not as difficult as it looks! First and foremost, make sure you have a large, sharp knife and a steady surface.
The sharper the knife, the less force required. On a steady surface, cut off the stem of the squash. Discard. Cut the kabocha squash in half, exposing the flesh. Scoop out the seeds and pulp. Save the seeds for roasting (or discard). To finish, cut the large halves into wedges or slices. Try to cut similar sizes. That’s it!
Is It Safe To Eat Kabocha Squash Skin?
Yes! It’s perfectly edible (and quite delicious). Just like the flesh, kabocha squash skin is an excellent source of beta carotene, iron, vitamin C, and B vitamins. In this Kabocha Squash Recipe, you’ll want to leave the skin on.
Can You Eat Kabocha Squash Seeds?
You bet. No need to throw them away. After you cut your kabocha squash, scoop out the seeds and transfer them to a colander. Wash the seeds under running water. Drain and shake off as much water as possible. Follow the same steps for how to roast pumpkin seeds!
Looking for Recipes to Pair with Roasted Kabocha Squash?
- How to Sear a Steak
- Chili Maple Glazed Salmon
- Gluten-Free Chicken Nuggets
- Skillet Pork Chops with Apples and Onions
- Spatchcock Chicken
- And of course Harvest Salad with Maple Balsamic Dressing
Roasted Kabocha Squash Recipe
- 1 Kabocha Squash
- 1-2 tablespoons oil of choice see note
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- On a steady surface cut off the stem and the bottom end piece and discard.
- Cut in half using a rocking motion to help cut through the squash, and scoop out the seeds and pulp. Discard, or save the seeds for roasting.
- Using a sharp knife, cut the large pieces of the squash into wedges or slices. Always try and use a flat surface to steady your squash when possible.
- Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper.
- Place squash wedges, oil, salt, and cinnamon onto the baking sheet. Toss together to coat. Spread the squash evenly on the pan, making sure the pan isn't overcrowded. Use two pans if necessary.
- Roast in the oven until tender, tossing halfway through, about 15 minutes.
- I like to use avocado oil for it's mild taste and high smoke point, but you can use any oil!