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    Home » Sides

    Roasted Kabocha Squash

    Published: Sep 20, 2022 · by Nico

    Jump to Recipe

    Our roasted kabocha squash recipe is a nutty and deliciously tender vegetable side dish. The winter squash is quick-cooking, with edible skin, and it takes only 25 minutes of roasting.

    You'll get fork-tender pumpkin wedges with a soft and honey-sweet texture. Eat it as a side dish, or use it to make soups, in salads, and for pasta recipes.

    Roasted Kabocha squash on white plate
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storage
    • Questions
    • More vegetable sides
    • More winter squash recipes
    • Recipe

    Check out our best vegetable sides recipe collection!

    Kabocha squash, pronounced Kab-BOH-chah and sometimes called Japanese pumpkin, is a winter squash with a mildly sweet taste and smooth texture.

    When roasted, this squash has a flavor similar to butternut squash and sweet potato, but with slightly meatier, denser, and drier orange flesh.

    For quick and hassle-free preparation, we keep its edible peel on, increasing the nutrients and fiber content.

    This recipe requires minimal effort but delivers! All you have to do is cut the squash in half, discard the seeds, and slice it into wedges. Toss with olive oil, salt, pepper, and herbs, and roast it for 25 minutes until fork tender.

    Like roasted butternut squash and sweet potatoes, you can make savory or sweet roasted kabocha squash.

    Our base version is savory, but in our variations chapter, we'll show you how to make it with maple syrup and a pinch of cinnamon.

    Its smooth and velvety textured flesh and mildly sweet and nutty taste make it our favorite roasted winter squash. Let us know what you think!

    roasted kabocha squash

    Ingredients

    ingredients for roasted winter squash

    Kabocha squash

    We make this recipe with whole kabocha squash. We cut it in half, seed it, slice it, and roast it. There's no need to discard the peel, as it becomes soft and edible once cooked.

    However, if you don't want to eat the skin, you can easily discard it after the squash is roasted or cut it off before roasting (instructions below).

    You can substitute kabocha squash with other winter squash such as butternut squash, acorn squash, delicata squash, and delica squash.

    Garlic

    Use a couple of cloves of crushed garlic for a light garlic aroma or garlic powder for a more pronounced garlic flavor.

    Herbs

    Like most other fall and winter orange vegetables, kabocha squash goes perfectly with fresh rosemary, sage, and thyme. Pick one or more.

    Salt and Pepper

    We sprinkle sea salt (or kosher salt) and freshly ground black pepper to season our roasted kabocha squash. Chili powder or red pepper flakes are optional.

    Olive oil

    We cook kabocha squash with heart-healthy and good quality extra virgin olive oil.

    Extra virgin olive oil is stable at high temperatures and rich in antioxidants. Regular olive oil or avocado oil is the next best alternative.

    tender roasted winter squash on a plate

    Instructions

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    Wash and scrub the kabocha squash well, dry it, and cut it in half with a sharp knife. Then, with a spoon, scoop out the seeds.

    Now, place one-half of the squash on a cutting board, cut side down. Slice it into ⅓ inch (0.8 cm) slices with a sharp knife.

    Acorn squash on a cutting board

    Arrange it on the baking sheet on a single layer without overlapping.

    You should be able to fit about 2 pounds of squash on a baking sheet.

    Kabocha squash on baking tray

    Season with olive oil, garlic powder, salt, black pepper, and chopped herbs (we used fresh rosemary and sage).

    Kabocha squash with herbs

    Toss to spread the seasoning, then bake at 400°F or 200°C for about 25 minutes, until the kabocha squash is fork tender.

    Fork tender roasted kabocha squash

    Serve as is, or use it to make other delicious recipes such as soups, pasta, gnocchi, ravioli, and more.

    roasted kabocha squash

    Variations

    Peeled roasted kabocha squash

    Cut the squash in half, scoop out the seeds, then put it flat on a cutting board. Then, with a sharp knife, cut off the peel.

    peeling kabocha squash

    Chop the squash into slices or cubes, and season with olive oil, salt, pepper, crushed garlic, sage leaves, and rosemary. Optionally you can add chopped onion.

    Toss, then roast in a preheated oven at 400°F or 200°C for 25 minutes, or until fork tender.

    diced roasted kabocha squash

    Cinnamon and maple syrup roasted kabocha

    To make a sweet variation of roasted kabocha squash, season it with a drizzle of olive oil and maple syrup, a teaspoon of cinnamon, a pinch of grated nutmeg, a bit of salt, and one of pepper.

    Roast for 25 minutes until fork tender and enjoy as a side dish for the holidays or a special weeknight dinner.

    Serving suggestions

    Serve roasted winter squash as is or with a pinch of fresh herbs or a squeeze of lemon on top.

    You can have the squash wedges as part of a healthy and easy dinner. Pair this vegetable side with a protein-rich main:

    • Tofu mushroom recipe: a plant-based alternative to mushroom chicken
    • Lentil pasta with fresh herbs and authentic Italian flavor
    • Tofu with Pizzaiola Sauce and a serving of sauteed spinach
    • Marinated tofu on a bed of white rice or cauliflower rice
    • Tofu Mushroom Recipe
    • Lentil Pasta
    • Tofu with Pizzaiola Sauce
    • Marinated Tofu

    As a healthy lunch, you can try roasted kabocha squash in one of these crispy salads:

    • Easy chickpea salad ready in just 20 minutes
    • Lentil tabbouleh salad - a Mediterranean favorite with fresh tomato and cucumber
    • Cauliflower lentil salad with a creamy
    • Green bean salad - a favorite for Thanksgiving and Christmas
    • Chickpea Salad
    • Lentil Tabbouleh
    • Cauliflower Lentil Salad
    • Green Bean Salad

    Or make this 5-minute lunch: add tofu scramble on toasted bread and serve with kabocha wedges on the side; you'll get a nutritious and protein-packed meal!

    Storage

    Store leftover roasted winter squash in an airtight container or a bowl covered with plastic wrap for up to 3 days in the fridge. Reheat in a preheated oven, air fryer, or microwave.

    Questions

    How do you roast kabocha squash in the oven?

    You can roast kabocha squash with the skin or without. Toss it in olive oil, salt, pepper, crushed garlic or garlic powder, and herbs such as sage, rosemary, and thyme, and bake at 400°F or 200°C for 25 minutes.

    How do you roast kabocha squash seeds?

    Preheat the oven to 300°F or 150°C, wash the kabocha squash seeds well under running water, discarding all squash strings.

    Pat the seeds dry with a kitchen towel and transfer them onto a baking tray lined with parchment paper.

    Season with olive oil and salt, toss the seasoning and arrange flat on the baking tray without overlapping.

    Bake for about 15 to 20 minutes until roasted and brown. Let cool down before serving.

    Is kabocha squash healthy?

    Yes, absolutely! Like many other orange-fleshed vegetables kabocha squash is packed with antioxidants, vitamin C and beta-carotene. It offers a wealth of health benefits such as heart health, eye health, skin health, oxidative damage prevention.

    More vegetable sides

    If you're looking to add more veggies to your diet, these vegetable sides can brighten up your next dinner:

    • Shaved Brussels sprouts salad with a finger-licking mustard dressing
    • Steamed artichokes with easy and quick preparation tips
    • Red cabbage salad - a crispy winter slaw with walnuts and apple
    • Green bean salad - a top side salad for Thanksgiving and Christmas
    • Oven roasted broccoli with garlic and shaved almonds
    • Roasted zucchini with breadcrumbs and Italian herbs
    • Easy side salad with a quick vinaigrette
    • Roasted cauliflower and broccoli florets - ready in 25 minutes!
    • Shaved Brussels Sprouts Salad
    • Steamed Artichokes
    • Red Cabbage Slaw
    • Green Bean Salad
    • Roasted Zucchini
    • Roasted Broccoli
    • Side Salad
    • Roasted Broccoli and Cauliflower

    More winter squash recipes

    Add extra color, flavor, and healthy vitamins to your table with these tasty winter squash recipes:

    • Butternut squash soup made with our easy bake and blend technique
    • Ravioli with butternut squash and ricotta filling
    • Butternut squash risotto - a creamy and vibrant risotto recipe
    • Kabocha squash pasta with ricotta and parmesan sauce.
    • Easy butternut squash pasta - a weeknight dinner favorite ready in 30 minutes
    • Butternut Squash Soup
    • Butternut Squash Ravioli
    • Butternut Squash Risotto
    • Butternut Squash Pasta

    Recipe

    Roasted kabocha squash on a white plate

    Roasted Kabocha Squash

    Author: Nico
    Our roasted kabocha squash recipe is a nutty and deliciously tender vegetable side dish. This winter squash is quick-cooking, with edible skin, and it takes only 25 minutes of roasting.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side dish
    Cuisine American, International
    Servings 4 people
    Calories 126 kcal

    Ingredients
     
     

    • 2 pounds kabocha squash about a small one, or half a big one - cut into ⅓ inch (0.8cm) slices.
    • 1½ tablespoons extra virgin olive oil
    • 1 sprig rosemary or thyme
    • 1 teaspoon garlic powder or 2 cloves crushed garlic
    • 5 leaves sage chopped
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
      Wash and scrub the kabocha squash well, dry it, and cut it in half with a sharp knife. Then, with a spoon, scoop out the seeds.
      Now, place one-half of the squash on a cutting board, cut side down. Slice it into ⅓ inch (0.8 cm) slices with a sharp knife.
      Acorn squash on a cutting board
    • Arrange it on the baking sheet on a single layer without overlapping.
      You should be able to fit about 2 pounds of squash on a baking sheet.
      Kabocha squash on baking tray
    • Season with olive oil, garlic powder, salt, black pepper, and chopped herbs (we used fresh rosemary and sage).
      Kabocha squash with herbs
    • Toss to spread the seasoning, then bake at 400°F or 200°C for about 25 minutes, until the kabocha squash is fork tender.
      Fork tender roasted kabocha squash
    • Serve as is, or use it to make other delicious recipes such as soups, pasta, gnocchi, ravioli, and more.
      tender roasted winter squash on a plate

    Notes

    Nutrition information is an estimate for 1 portion of roasted kabocha squash out of 4 portions.

    Nutritional Values

    Nutrition Facts
    Roasted Kabocha Squash
    Amount Per Serving
    Calories 126 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 0mg0%
    Potassium 805mg23%
    Carbohydrates 20g7%
    Dietary Fiber 4g17%
    Sugar 5g6%
    Protein 2g4%
    Vitamin A 3102IU62%
    Vitamin B6 0.4mg20%
    Vitamin C 28mg34%
    Vitamin E 1mg7%
    Vitamin K 6µg6%
    Calcium 66mg7%
    Folate 55µg14%
    Iron 1mg6%
    Manganese 0.4mg20%
    Magnesium 33mg8%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this roasted kabocha squash recipe, you might also enjoy:

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    • 28 Best Fall Recipes | Dinner + Lunch
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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