Roasted Kabocha Squash: Sweet & Savory Sides (Print Version)
Simple roasted Kabocha Squash recipe. Learn to make this naturally sweet, savory side dish with personal tips and kitchen stories.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-Inspired
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Players
01 -
1 medium Kabocha Squash (about 2-2.5 lbs), washed and deseeded
02 -
2 tbsp olive oil
→ Flavor Enhancers
03 -
2 tbsp maple syrup
04 -
1 tbsp fresh thyme leaves, chopped
→ Seasoning Essentials
05 -
1 tsp garlic powder
06 -
1/2 tsp sea salt
07 -
1/4 tsp black pepper, freshly ground
→ Optional Extras
08 -
2 tbsp toasted pumpkin seeds (pepitas)
# Instructions:
01 -
First things first, you've got to tackle that tough skin. Wash the Kabocha Squash well. Then, carefully cut it in half – use a sturdy, sharp knife and take your time! Scoop out all those seeds and stringy bits with a spoon; honestly, this is where I usually get a little messy. Once clean, cut the squash into 1-inch thick wedges or cubes, whatever you prefer. I find wedges hold their shape beautifully and get those nice crispy edges.
02 -
Now for the fun part! In a large bowl, toss your Kabocha Squash pieces with the olive oil, maple syrup, fresh thyme leaves, garlic powder, sea salt, and black pepper. Make sure every single piece is nicely coated. This is where the magic starts to happen, and I always take a moment to really smell that thyme and maple combo. Don't be shy with the seasoning; you want every bite to sing! I once forgot the maple syrup entirely, and it was… fine, but not *this* good.
03 -
Spread the seasoned Kabocha Squash in a single layer on a large baking sheet. Parchment paper is your friend here, trust me, it makes cleanup a breeze! Pop it into a preheated oven at 400°F (200°C). This high heat is what helps the squash caramelize and get those lovely browned bits. You'll start to smell the sweet, earthy aroma filling your kitchen pretty quickly – that's when you know it's working!
04 -
After about 15-20 minutes, gently flip the Kabocha Squash pieces. You should see some gorgeous browning on one side. Continue roasting for another 15-20 minutes, or until the squash is tender when pierced with a fork and beautifully caramelized. This is where I always get impatient and peek too often, but resist! Let that oven do its thing. Every oven is a little different, so keep an eye on it.
05 -
If you're using toasted pumpkin seeds, sprinkle them over the roasted Kabocha Squash during the last 5 minutes of cooking. This gives them a chance to warm through and get even more fragrant without burning. I accidentally added them too early once, and they got a little too dark, oops! It's all about timing for that perfect crunch. This step really elevates the texture, I think.
06 -
Carefully remove the baking sheet from the oven. The roasted Kabocha Squash should be tender, sweet, and slightly savory, with those delicious crispy edges. Transfer it to a serving dish, maybe a little extra sprinkle of fresh thyme if you're feeling fancy. It looks so vibrant and inviting, and honestly, the taste is even better. Enjoy this warm, comforting dish; it's a little piece of autumn on your plate!
# Notes:
01 -
Always use a very sharp, heavy knife when cutting Kabocha Squash to prevent slips; I learned this the hard way!
02 -
Store any leftovers in an airtight container in the fridge for up to 3-4 days; reheating in the oven is best for texture.
03 -
If you don't have maple syrup, a touch of brown sugar or agave nectar works, but the flavor will be slightly different.
04 -
A sprinkle of toasted pumpkin seeds adds a fantastic crunch and nutty flavor that truly elevates the dish.
# Equipment Needed:
01 -
Large baking sheet
02 -
parchment paper
03 -
large mixing bowl
04 -
sharp sturdy knife
05 -
spoon
# Nutrition (Per Serving):
Calories: 180-220
Total Fat: 8-12g
Total Carbohydrate: 25-30g
Protein: 2-4g