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Tender roasted wedges of kabocha squash on a large baking sheet.
4.83 from 23 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 as a side
Calories: 111kcal


  • 1 medium kabocha squash - approximately 2-3 pounds
  • 2 teaspoon olive oil - substitute with coconut oil or avocado oil
  • 1 tablespoon maple syrup - or brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper - optional


  • 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.


  • 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.
Originally published July 29, 2020


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
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