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Close-up of golden brown roasted Kabocha squash wedges on a baking sheet, seasoned with herbs.
Emily Carter

Roasted Kabocha Squash

An incredibly simple and budget-friendly recipe for tender, flavorful roasted Kabocha squash, perfect as a healthy side dish.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Kabocha squash about 2 to 3 pounds
  • 3 tablespoons Olive oil
  • ½ tablespoon Garlic powder optional
  • ¾ teaspoon Sea salt
  • ¼ teaspoon Black pepper

Equipment

  • 1 Large baking sheet
  • 1 Sharp chef's knife for cutting the squash
  • 1 Large spoon for scooping seeds
  • 1 Parchment paper optional, for lining the baking sheet

Method
 

  1. Preheat your oven to 425 degrees F (218 degrees C). Line a large baking sheet with parchment paper for easy cleanup, or lightly oil a bare baking sheet.
  2. Carefully cut off the top and bottom ends of the Kabocha squash.
  3. Cut the squash in half from the stem to the blossom end, then use a spoon to scoop out all the seeds and stringy pulp.
  4. Place one squash half flat-side down on a cutting board, then slice it downward into 1-inch thick wedges. Repeat with the remaining squash half.
  5. Arrange the squash wedges in a single layer on the prepared baking sheet, ensuring they do not touch each other to allow for even roasting.
  6. Drizzle the squash with olive oil, then sprinkle evenly with garlic powder (if using), sea salt, and black pepper. Toss gently to coat all the pieces.
  7. Roast in the preheated oven for 25-30 minutes, flipping the squash pieces halfway through the cooking time, until they are tender and the edges are beautifully browned and slightly caramelized.

Notes

When cutting tough squash, use a stable surface and keep your non-knife hand clear. If the squash is very hard, you can microwave it for 1-2 minutes to soften the skin slightly before cutting.
For a touch of sweetness, a drizzle of maple syrup or honey can be added to the squash before roasting, or after, for serving.