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    Home » Recipes » Seasons » Fall

    Roasted Kabocha Squash

    Published: Oct 9, 2020 Modified: Oct 9, 2020 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE
    Roasted kabocha squash on a white plate on a wood table.
    One kabocha squash cut in half with half the seeds scooped out and a spoon with title text.
    Sheet pan with kabocha squash and title text.
    Roasted kabocha squash on a white plate on a wood table with title text.

    My favorite squash, simply roasted, and easily a weekday favorite. All you need is salt, pepper, and oil to roast this squash to perfection.

    Roasted kabocha squash on a white plate on a wood table.

    This has always been my favorite squash, and it's the only one my hubby will eat.

    TABLE OF CONTENTS hide
    1 Why You Should Make this Recipe
    2 What is Kabocha?
    3 Kabocha Nutrition
    4 How to Cut this Squash
    5 Roasting Temperature & Preparation
    6 Kabocha FAQs
    7 More Fall Favorites
    8 Roasted Kabocha Squash

    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.

    Kabocha Nutrition

    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.

    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.

    One kabocha squash cut in half with half the seeds scooped out and a spoon.

    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.

    Slices and wedges of kabocha squash on a white countertop.

    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.

    One pan with kabocha wedges next to a baking pan with kabocha slices.

    They are ready when slightly browned on the edges.

    Kabocha FAQs

    Is it the same as pumpkin?

    Although they have the same genus, they taste completely different.

    What does it taste like?

    Imagine sweet potato mixed with pumpkin with a hint of chestnut.

    Can you eat the skin?

    Yes, and it adds a wonderful texture.

    More Fall Favorites

    • Kabocha Squash Egg Rolls
    • Twelve cooked latkes on a wire rack.
      Mashed Potato Latkes
    • Three bowls of Bowl of red soup with noodles and greens.
      Hearty White Bean Soup

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Roasted kabocha squash on a white plate on a wood table.
    Print Recipe
    5 from 11 votes

    Roasted Kabocha Squash

    My favorite squash, simply roasted, and easily a weekday favorite. All you need is salt, pepper, and oil to roast this squash to perfection.
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: American, Japanese
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 4
    Calories: 138kcal
    Author: Candice

    Ingredients

    • 2 lbs. kabocha squash
    • 2 tablespoon flavorless oil like canola or avocado
    • salt & pepper

    Instructions

    • 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!

    Notes

    Use a very sharp knife to cut the squash.
    The skin of kabocha squash is edible.
    If you are interested in seasoning with more than salt & pepper, kabocha squash is often seasoned with maple syrup and/or cinnamon.
    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.

    Nutrition

    Calories: 138kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Sodium: 9mg | Potassium: 793mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3100IU | Vitamin C: 27.9mg | Calcium: 63mg | Iron: 1.3mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in November of 2017, but was republished with new photos, step by step instructions, and tips October of 2020.

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    1. Megan G

      October 07, 2021 at 4:48 pm

      5 stars
      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.

      Reply
      • Candice

        October 12, 2021 at 3:28 pm

        Sounds delicious, Megan. I'm glad you liked it and thanks for sharing! I'll have to add some za'atar next time.

        Reply
    2. Tim Salzmann

      February 10, 2021 at 11:43 am

      I agree with you

      Reply
    3. Catol

      February 02, 2021 at 6:14 pm

      5 stars
      This was excellent, so much so that I had to share the recipe with quite a few friends. Thank you for sharing it.

      Reply
      • Candice

        February 03, 2021 at 8:27 am

        Thanks for sharing, Catol... I'm so glad you liked it!

        Reply
    4. Jesse-Gabriel

      October 13, 2020 at 9:24 am

      5 stars
      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

      Reply
      • Candice

        October 13, 2020 at 11:28 am

        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

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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