Roasted Kabocha Squash: Sweet, Earthy & Simple Side (Print Version)

Simple Roasted Kabocha Squash recipe. Learn to roast kabocha perfectly with my personal tips, avoiding common kitchen mishaps for a delicious side dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1 medium kabocha squash (about 2-3 lbs), seeded and cut into 1-inch wedges or cubes
02 - 2 tablespoons olive oil

→ Flavor Boosters

03 - 1 tablespoon maple syrup
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon sea salt
06 - ¼ teaspoon black pepper

→ Optional Extras

07 - 5-6 fresh sage leaves, torn (optional)

# Instructions:

01 - First up, tackle that kabocha squash! Carefully, using a super sharp knife (seriously, be careful!), slice the squash in half. It can be a challenge, so take your time. Then, scoop out all those seeds and stringy bits with a spoon; I usually just use a regular dinner spoon, it works great. Once it's clean, cut the halves into 1-inch thick wedges or cubes, whatever makes you happy. I find wedges are easier to handle, honestly.
02 - Now for the fun part! Grab a large mixing bowl and toss those beautiful kabocha pieces in there. Drizzle them generously with olive oil, then add the maple syrup, cinnamon, sea salt, and a good grind of black pepper. Get in there with your hands and really massage all those seasonings onto every single piece. You want everything coated evenly; I once tried to just stir it with a spoon and ended up with half-seasoned squash, oops! Make sure everything smells fragrant and looks glossy.
03 - Line a big baking sheet with parchment paper – trust me, it makes cleanup so much easier. Then, spread your seasoned kabocha squash in a single layer. This is critical! If you overcrowd the pan, the squash will steam instead of roast, and you'll miss out on those lovely caramelized edges. Give them some breathing room; I usually need two sheets for a whole squash. You want to see space between them, giving each piece a chance to brown.
04 - Pop that baking sheet (or sheets!) into your preheated oven at 400°F (200°C). Let it roast for about 20-25 minutes. Around the 15-minute mark, I always pull it out and give the pieces a good flip with a spatula. You're looking for tender flesh and those gorgeous golden-brown, slightly crispy edges. The smell that fills your kitchen at this point? Oh, it’s just the best, so warm and inviting.
05 - If you decided to add fresh sage, now’s the time! After you've flipped the squash and it's got about 10 minutes left to roast, scatter the fresh sage leaves over the top. The leaves will get slightly crispy and infuse the squash with their earthy aroma. I tried adding them too early once, and they just shriveled up and tasted a bit burnt, so timing is key here. It adds a really nice, sophisticated touch, I think.
06 - Once your kabocha squash is fork-tender and beautifully caramelized, pull it out of the oven. Let it cool for just a minute or two, then transfer it to a serving dish. You'll notice how the edges are slightly crisp and the inside is wonderfully soft and sweet. It should smell incredibly inviting, like autumn in a bowl. A little extra sprinkle of flaky sea salt right before serving is always a good idea, just to really highlight those flavors!

# Notes:

01 - Don't overcrowd the baking sheet; it's the secret to crisp, not soggy, roasted squash.
02 - Always use a sharp knife when cutting kabocha; I learned that the hard way with a near miss!
03 - For extra tenderness, microwave the whole squash for 1-2 minutes before cutting.
04 - Try a sprinkle of flaky sea salt and a squeeze of fresh lime juice right before serving for an extra pop.

# Equipment Needed:

01 - Large baking sheet
02 - sharp knife
03 - mixing bowl
04 - parchment paper (optional)

# Nutrition (Per Serving):

Calories: 150
Total Fat: 7g
Total Carbohydrate: 22g
Protein: 2g

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