My favorite squash, simply roasted, and easily a weekday favorite. All you need is salt, pepper, and oil to roast this squash to perfection.
This has always been my favorite squash, and it's the only one my hubby will eat.
Why You Should Make this Recipe
When cooked properly, kabocha squash has the perfect texture and flavor. If you're like me and aren't the biggest fan of mushy squash, this squash is for you.
The pumpkin is sliced thin and cooked until brown on the edges. The texture inside is a mix between squash and potato when you cook it to this point and is just lovely.
What is Kabocha?
kabocha - a green Japanese squash with bumpy skin, light green spots and stripes, and a sweet, orange center. The center texture is similar to sweet potato and the flesh is edible. It is available all year round, but is considered in-season late-summer through winter.
Check out all my Fall in-season recipes here.
Similar to pumpkin and other orange-fleshed foods, kabocha is packed with the antioxidant beta-carotene and Vitamin A. The edible skin is a great source of fiber [source, opens in new tab].
How to Cut this Squash
Similar to other firm squash like butternut, you will need a very sharp knife and to be careful when cutting the squash.
First, cut the squash in half.
Then you get to choose if you want wedges or slices:
Wedges: Cut wedges up to 1 inch thick on the wide side.
Slices: Slice the squash halves in ½"-¾" slices.
Roasting Temperature & Preparation
Roast ½-3/4" thick kabocha squash slices at 400F for 25-30 minutes. If you cut the slices thicker than ¾", it will take longer to cook depending on the thickness you sliced them, ~5-10 minutes longer. If you cut them thinner than ½", they will need more oil to prevent sticking to the pan.
They are ready when slightly browned on the edges.
Although they have the same genus, they taste completely different.
Imagine sweet potato mixed with pumpkin with a hint of chestnut.
Yes, and it adds a wonderful texture.
More Fall Favorites
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Roasted Kabocha Squash
- 2 lbs. kabocha squash
- 2 tablespoon flavorless oil like canola or avocado
- salt & pepper
- Preheat to 400F.
- Slice the squash in half. Scoop out the seeds.
- Cut into ½-3/4 inch slices or wedges with the large side up to 1 inch.
- Place on a lightly oiled baking sheet. Drizzle with oil, season with salt and pepper.
- Bake 25-35 minutes, depending on the thickness you cut the squash. You should be able to easily pierce them with a fork and there will be a light browning. The crispy edges are the most delicious!
This post was originally published in November of 2017, but was republished with new photos, step by step instructions, and tips October of 2020.