Roasted Kabocha Squash

Name: Roasted Kabocha Squash
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 lbs. kabocha squash; 2 tbsp flavorless oil (like canola or avocado); salt & pepper

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5 from 12 votes

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

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5 from 12 votes