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Roasted Kabocha Squash Recipe

Plated roasted kabocha squash recipe ready to eat

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 and family dinners. It’s the perfect winter side dish.

Ingredients

Scale
  • 1 Kabocha Squash
  • 12 tablespoons oil of choice (see note)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon

Instructions

To cut:

  1. On a steady surface cut off the stem and the bottom end piece and discard.
  2. 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.
  3. 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.

To Roast:

  1. Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Roast in the oven until tender, tossing halfway through, about 15 minutes.

Notes

  • I like to use avocado oil for it’s mild taste and high smoke point, but you can use any oil!

Keywords: Kabocha Squash Recipe

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