Roasted kabocha squash is going to become one of your favorite things to cook! It's sweet, creamy, full of fibre, filling, low on calories, and loaded with nutrients. It's delicious eaten any time of the day and pairs perfectly with so many savory dishes.

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What is Kabocha Squash?
Why Kabocha Squash?
Instructions
Serving Suggestions
Commonly Asked Questions
More Recipes You Might Like
Recipe
Comments and Reviews

What is Kabocha Squash?

Kabocha squash is also known as Japanese pumpkin or chestnut squash. It is a type of winter squash, falling into a category of squash and pumpkins that have thick skins, have dense flesh, and they're often harvested in fall and can last through winter. Examples are acorn squash, butternut squash, and said kabocha squash.

Two round squashes with dark green skin.

The alternative is summer squash which have tender skins and need to be eaten soon after harvesting. Examples of summer squash are zucchini and crookneck squash.

Why Kabocha Squash?

I love kabocha squash and let me tell you why!

Velvety and creamy texture
Delightfully sweet and nutty
Skin is tender once cooked and adds fibre
Nutrient dense and rich in beta-carotene (vitamin A), vitamin C, fibre, iron, and potassium
Delicious roasted and made into soup
Low in calories and filling

I also find it more flavorful and easier to cut than butternut squash, and it has a nicer and less pasty texture than sweet potatoes.

Instructions

Preheat oven to 400F/200C. Clean the outside of the kabocha squash, scrubbing away any dirt with a vegetable brush. (I also use a fruit and vegetable spray.)

A green skinned squash with orange flesh and seeds cut into two halves.

Use a sharp knife and cut the squash in half, and then each half in half again. Cutting through the skin will be hard, so be careful. Trim off the stem and any "barnacles" on the skin.

A spoon scooping out the seeds from a a cut squash.

Use a spoon to scoop out the seeds and discard them.

Green skinned and orange flesh squash cut into slices, wedges, chunks, and a quarter wedge.

Cut the kabocha squash into bite-sized chunks, slices, or wedges. You can also leave them in quarters.

Slices and pieces of range flesh squash with green skin coated in oil in a black and white bowl.

Put all the squash into a bowl and add a tablespoon of oil and toss or mix to coat all the pieces. You can also use an oil sprayer.

Uncooked chunks and slices of kabocha squash on a baking sheet.

Lay the squash in a single layer on a parchment-lined baking sheet. Season with salt and pepper (and garlic powder, onion powder, and paprika if using).

Roasted chunks and slices of kabocha squash on a baking sheet.

Roast for 30-40 minutes. You can stir/flip the pieces after 20 minutes.

Roasted chunks of orange squash with green skin on a baking sheet.

Serving Suggestions

Add chunks of roasted kabocha squash to Burger Bowls or taco salads. Add raw uncooked squash to the pan for Roasted Chicken and Kale so they can cook with the other veggies.

Serve roasted squash with delicious proteins like:

Slices of roasted orange flesh kabocha squash with skin on in a round white plate.

Commonly Asked Questions

Can I peel the squash before roasting?

Yes, you can peel/cut away the skin if you prefer.

Can I season the kabocha squash with other spices?

Yes! Any spices are fair game, but salt and pepper is the basic minimum, I think. Paprika, onion powder, garlic powder, chili powder, cumin, etc...all good!

How long do leftovers last?

Roasted kabocha can last 5-6 days in the fridge. I usually roast a large kabocha and eat it over the week, adding it to breakfast, lunch, or dinner, depending on what I am making.

Can you roast the seeds?

Yes, you can roast the seeds. I suggest looking up recipes for roasted kabocha squash seeds online to find one that you like.

Can you freeze the roasted squash?

Yes! Freeze the roasted kabocha pieces or slices in a single layer and then store them in a resealable bag or container in the freezer for 4-6 months. Reheat in the oven.

Roasted Kabocha Squash