My favorite veggie side, Roasted Kabocha Squash, takes only simple steps to make and will be an instant weeknight 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.
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 1/2″-3/4″ slices.
Roasting Temperature & Preparation
Roast 1/2-3/4″ thick kabocha squash slices at 400F for 25-30 minutes. If you cut the slices thicker than 3/4″, it will take longer to cook depending on the thickness you sliced them, ~5-10 minutes longer. If you cut them thinner than 1/2″, they will need more oil to prevent sticking to the pan.
They are ready when slightly browned on the edges.
More Epic Veggie Dishes
Vegetable sides CAN steal the show!
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Roasted Kabocha Squash
Print Recipe SaveIngredients
- 2 lbs. kabocha squash
- 2 tbsp flavorless oil like canola or avocado
- salt & pepper
Instructions
- Preheat to 400F.
- Slice the squash in half. Scoop out the seeds.
- Cut into 1/2-3/4 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!
Thank you for this very simple recipe, Candice. I love its versatility for customization, but the important bits being time and temperature. My kabocha wedges are in my convection toaster oven as I type. I did half with salt and pepper and half with za’atar seasoning.
Sounds delicious, Megan. I’m glad you liked it and thanks for sharing! I’ll have to add some za’atar next time.
I agree with you
This was excellent, so much so that I had to share the recipe with quite a few friends. Thank you for sharing it.
Thanks for sharing, Catol… I’m so glad you liked it!
Ich liebe Kabocha, ich bin süchtig danach, er ist mein Lieblings Gemüse, am liebsten esse ich ihn ganz pur ganz ohne Öl und Gewürze.
Ich könnte ihn morgen, mittags und abends und zwischen durch als Snack essen, I love zweet Kabocha!
Viele Grüße,
Jesse-Gabriel aus Berlin
It’s my favorite squash, for sure! I love hearing that you eat it straight. This is my favorite way to enjoy it, especially when it’s a little over-browned. Thanks for sharing, Jesse-Gabriel!
Translated using online translator: I love Kabocha, I’m addicted to it, it’s my favorite vegetable, I prefer to eat it straight, without any oil or spices.
I could eat it as a snack tomorrow, at noon and in the evening and in between, I love zweet Kabocha!
Regards, Jesse-Gabriel from Berlin