Roasted Kabocha Squash: Tender, Sweet, and Easy Side (Print Version)
Roasted Kabocha Squash is a sweet, tender side dish. Learn my simple method for perfectly caramelized squash every time. So easy!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Global
Dietary: Vegetarian, Vegan, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
1 medium Kabocha Squash (about 2-3 lbs)
→ Flavor Boosters
02 -
2 tbsp Olive Oil
03 -
1/2 tsp Sea Salt
04 -
1/4 tsp Black Pepper
→ Optional Sweetness & Herb
05 -
1 tbsp Maple Syrup (optional)
06 -
2-3 sprigs Fresh Thyme (optional)
# Instructions:
01 -
First things first, let's get that kabocha ready. I usually give it a good wash. Then, the trickiest part: cutting it. It's tough, so be careful! I always use a sharp, heavy knife and cut it in half, then scoop out the seeds and stringy bits with a spoon. You don't need to peel it, which is honestly a huge time-saver! The skin gets tender and edible when roasted. Slice it into roughly 1-inch thick wedges or cubes; consistency is key for even cooking.
02 -
Now for the flavor! Grab a large bowl – or if you're like me and hate extra dishes, just use the baking sheet. Toss the squash pieces with a good glug of olive oil. Make sure every piece gets a nice coating. Then, sprinkle generously with sea salt and black pepper. If you're using maple syrup or fresh thyme, toss those in now too. I love how the thyme leaves cling to the pieces; it just smells so good already!
03 -
Spread the seasoned kabocha in a single layer on a baking sheet. Overcrowding is a no-no, trust me! If you cram them, they'll steam instead of roast, and we want that lovely caramelization, not soggy squash. I sometimes use two sheets if I have a big one. Pop it into a preheated oven at 400°F (200°C) for about 20 minutes. The kitchen starts smelling amazing around this point!
04 -
After that initial 20 minutes, pull the baking sheet out. Carefully flip each piece of kabocha. This ensures both sides get that beautiful golden-brown color and tender texture. I always get a little excited seeing those first caramelized bits. If you forgot to flip once, it's not the end of the world, but flipping really makes a difference for that all-around deliciousness.
05 -
Return the squash to the oven and continue roasting for another 15-20 minutes, or until the pieces are fork-tender and deeply caramelized. Every oven is a little different, so keep an eye on them. Sometimes I pull one out to test it, and oops, it's still a bit firm. No worries, just pop it back in! You want them soft enough to melt in your mouth, with those slightly crispy edges.
06 -
Once your kabocha squash is perfectly roasted, pull it out and let it cool for just a minute or two. The smell is incredible, seriously! You can serve it immediately as is, or sprinkle with a little extra sea salt if you feel like it. I sometimes add a tiny bit more fresh thyme right before serving for a pop of green and extra fragrance. It looks so inviting, and it tastes even better!
# Notes:
01 -
A sharp knife is key for cutting kabocha safely; I learned that the hard way with a dull one once!
02 -
Don't overcrowd the baking sheet, or your squash will steam instead of roast beautifully.
03 -
Taste and adjust seasoning after roasting; a little extra salt or pepper can make it sing.
04 -
For a touch of elegance, sprinkle with toasted pumpkin seeds before serving.
# Equipment Needed:
01 -
Sharp knife
02 -
Cutting board
03 -
Large mixing bowl (optional)
04 -
Baking sheet(s)
# Nutrition (Per Serving):
Calories: 110
Total Fat: 7g
Total Carbohydrate: 12g
Protein: 2g