Roasted Kabocha Squash
This easy method for Roasted Kabocha Squash (Japanese Pumpkin) is a great way to use a seasonal squash. It tastes like a cross between a butternut squash and a sweet potato and can be used in soup, chilis or eaten as a healthy side dish with lunch or dinner. Great for kids and also those following Whole30 or vegan diets.
Kabocha is a Winter squash also known as Japanese Pumpkin. It has a thin green skin and a thick orange flesh that tastes like a cross between a sweet potato and butternut squash.
It’s great for soups, stews, curries or it’s great roasted all by itself.
🥘Ingredients For Roasted Kabocha Squash
Kabocha Squash: You can usually find these in the Fall and Winter in your local grocery store. It is dark green, smooth, round and has a short stem.
Avocado Oil: This is used to coat the squash to make it roast up in the oven evenly. Avocado oil is great because it can withstand high oven temperatures.
Salt & Pepper: This flavors the squash perfectly, but see below for some other flavor variations.
📖How To Roast Kabocha Squash
1️⃣ Preheat your oven to 400 degrees
2️⃣ Slice and remove the seeds from the Kabocha squash. You can leave the skin on or off.
3️⃣ Toss slices in a large bowl with oil, salt, pepper or seasonings of your choice.
4️⃣ Place in one single layer on a greased baking sheet.
5️⃣ Bake for 25-30 minutes flipping halfway through.
🔀Flavor Variations
- Drizzle with maple syrup
- Add some balsamic glaze,
- Top with fresh herbs
- Sprinkle with cinnamon or pumpkin pie spice
- Toss in curry powder
- Sprinkle brown sugar on before baking for even more caramelization
♨Air Fryer Kabocha Squash
You can also use your air fryer to roast kabocha squash. Slice and season the kabocha squash and air fry in a single layer at 375 for 18-20 minutes or longer depending on how thick it is.
🍲Instant Pot Kabocha Squash
To cook your entire kabocha squash whole in the instant pot, make sure it fits first! Then wash off the skin, remove the stem and pierce holes in it with a knife to allow steam to escape. Place it on top of the steamer basket and pressure cook on high for 20 minutes.
🔥Roasted Whole Kabocha Squash
You can also roast a whole Kabocha squash in the oven. Preheat the oven to 400 degrees, wash and pierce the squash with a knife to allow steam to escape. Roast on a sturdy sheet pan for 1 hour or until squash cuts easily with a knife.
👩🏻🍳Chef’s Tips & FAQ
Can You Eat The Skin? Yes! Most people prefer to take it off, but it softens as it cooks making it perfectly fine to consume.
Can You Eat The Seeds? Yes, similar to other pumpkin seeds, they can be roasted and seasoned for consumption.
Are Kabocha and Buttercup Squash The Same? Buttercup squash is a slightly different squash breed although they look similar. The texture of a buttercup squash is a bit more watery while the Kabocha squash has a more dense texture and flavor.
More Healthy Vegetable Recipes
- Air Fryer Cabbage
- Air Fryer Maple Cinnamon Butternut Squash
- Instant Pot Breakfast Potatoes
- Roasted Root Vegetables
Roasted Kabocha Squash
Ingredients
- 1 Kabocha Squash 3-4 lbs
- 2 tbsp Avocado Oil
- 1 tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- Preheat your oven to 400 degrees
- Slice and remove the seeds from the Kabocha squash. You can leave the skin on or off. Make sure your slices are as even as possible in order to ensure proper cooking. Slice 1/2 inch thick slices.
- Toss slices in a large bowl with oil, salt, pepper or seasonings of your choice.
- Place in one single layer on a greased baking sheet.
- Bake for 25-30 minutes flipping halfway through.
