Roasted Kabocha Squash Recipe
Season with simple salt and pepper or drizzle this sweet squash with maple syrup, cinnamon, and melted butter. Serve as a healthy snack or side dish, or toss it in salads and stews.
Servings: 4 as a side
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
Wash and thoroughly dry your squash (even if you don’t plan on eating the skin). Transfer the squash to a large cutting board and carefully slice from the stem to the base using a sharp knife (see notes). Use a spoon to scoop out the seeds and stringy bits from the center and slice the two halves into 4-6 wedges or small cubes.
In a large bowl, mix the squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper (if using). Use your hands or a pastry brush to coat the entire surface.
Transfer the seasoned squash to your prepared baking sheets. Spread in a single layer.
Bake for 15 minutes, remove the pan from the oven, flip each wedge over, and continue to bake for an additional 10-15 minutes more.
Season with additional maple syrup, cinnamon, and salt, to taste.
Originally published July 29, 2020
- Kabocha squash is naturally gluten-free, vegan, and lower in carbs when compared to other winter squash (approximately 6 grams of carbs per 1/2 cup of roasted squash).
- Easily found in late summer and fall, you may have luck finding this squash much earlier in the summer season, or even year-round, from major grocery stores like Safeway, Whole Foods (where I found these in June), and Trader Joe’s. Give your local Asian market a call and see if they have any in stock or head to your local farmer’s market.
- If you prefer a more natural sweet-tasting kabocha squash, omit the maple syrup and cinnamon.
- If you're having a hard time slicing your squash in half, transfer the squash to the microwave. Microwave for 2-4 minutes (time will vary depending on the size of your squash and how soft you’d like it). Careful not to microwave for too long – we’re not cooking it, just making it soft enough to cut.
- The skin is completely edible.
- Leftover cooked squash will last for approximately 3-4 days when stored in the refrigerator in a sealed container.
- You may also freeze leftover cooked squash in an airtight container for up to 3-4 months.
- Save and roast the seeds just as you would pumpkin seeds.
- Serving size equals 1/4 of a medium squash, cooked.
Calories: 111kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 799mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3076IU | Vitamin C: 28mg | Calcium: 72mg | Iron: 1mg