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

Learn to make simple roasted kabocha squash, a naturally sweet and savory side. My easy recipe brings out rich flavors, perfect for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
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, freshly ground

→ Optional Extras

05 - 1 tbsp Maple Syrup (pure, optional)
06 - 1 sprig Fresh Rosemary (or 1/2 tsp dried, optional)

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). Then, tackle that kabocha squash. Wash it well under running water. Now, for the tricky part: cutting. I usually start by carefully slicing it in half, stem to base, using a very sharp, sturdy knife. Be super careful here; those things are tough! Once halved, scoop out the seeds and stringy bits with a spoon – a sturdy metal one works best, trust me. I always make a bit of a mess with the seeds, but hey, that's kitchen life!
02 - Next, cut the kabocha squash halves into 1-inch thick slices, then chop those slices into roughly 1-inch cubes. Don't worry about them being perfectly uniform, a little variation adds character, right? Toss the cubed kabocha squash into a large bowl. Drizzle generously with olive oil, then sprinkle with sea salt and freshly ground black pepper. If you're using maple syrup or fresh rosemary, add them now. Give everything a good toss with your hands until the kabocha squash is evenly coated. This is where I often make sure every piece gets some love.
03 - Spread the seasoned kabocha squash in a single layer on a large baking sheet. You might need two baking sheets if you have a big squash, or if you're like me and bought two "just in case." Seriously, don't overcrowd the pan! If the pieces are too close, they'll steam instead of roast, and we want that lovely caramelization, not soggy squash. I made that mistake once, and my roasted kabocha squash turned out sad and pale.
04 - Pop the baking sheet(s) into your preheated oven. Roast for 20-25 minutes, then give the kabocha squash a good stir or flip with a spatula. This helps ensure even browning. Continue roasting for another 15-20 minutes, or until the kabocha squash is tender when pierced with a fork and beautifully caramelized around the edges. The kitchen will smell amazing at this point – earthy and sweet, just wait!
05 - Keep an eye on it during the last 10 minutes. Every oven is a little different, and you want that perfect balance of tender inside and slightly crispy, golden-brown edges. If some pieces are getting too dark, just pull them out! I've definitely had a few "oops, almost burnt" moments when I got distracted by a podcast. The key is to achieve that soft, melt-in-your-mouth texture for your roasted kabocha squash.
06 - Once it's perfectly roasted, remove the kabocha squash from the oven. You can serve it immediately as a side dish, or let it cool slightly. Sometimes I give it another tiny sprinkle of salt if I think it needs it. It should look vibrant, smell sweet and savory, and taste like pure autumnal comfort. Honestly, it’s so simple but so satisfying. Enjoy!

# Notes:

01 - Using a very sharp knife for cutting kabocha squash is a game-changer for safety and ease.
02 - For reheating leftovers, always opt for the oven over the microwave to maintain texture.
03 - If you can't find kabocha, butternut squash is a decent substitute, though it has a slightly different flavor profile.
04 - Try serving this roasted kabocha squash with a dollop of plain Greek yogurt or a sprinkle of feta for an extra layer of creaminess.

# Equipment Needed:

01 - Baking sheet
02 - sharp knife
03 - cutting board
04 - large bowl
05 - spatula

# Nutrition (Per Serving):

Calories: 150
Total Fat: 8g
Total Carbohydrate: 20g
Protein: 2g

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