This simple, 5-ingredient Maple Sugar Roasted Kabocha Squash Recipe is the best way to enjoy this flavorful veggie! It’s even been given the thumbs up by my kids, so you know it’s a good one. Kabocha squash is vibrantly colored and absolutely gorgeous on a holiday table, although this recipe is easy and tasty enough for a weeknight!
Have you fallen in love with Kabocha Squash yet? It’s at the top of my list of favorite vegetables! This is actually one of the sweetest varieties of squash out there, so it’s also a really kid-friendly option, too. I grab one whenever I see them available, then use it to make this Maple Sugar Roasted Kabocha Squash recipe! You can check out my Instagram Fall Highlight for more on this squash variety and to see it roasted in real time. I was shocked by how many people hadn’t tried Kabocha, and I’m so excited to hear what you think!
Kabocha Squash Recipe Ingredients
The best thing about working with in-season veggies is that they’re at their prime and bursting with unique, natural flavor! I found out on Instagram that a lot of my readers are new to Kabocha Squash recipes, so I wanted to do a recipe that showcases the delicious, autumnal flavor of this sweet squash.
- Kabocha squash – I always grab a smaller squash that’s primarily dark green.
- Maple sugar – This is just maple syrup, my favorite natural sweetener, that’s been boiled down to form a granulated sugar! Coconut sugar also works here.
- Extra virgin olive oil – You can toss the cut squash pieces in olive oil to coat.
- Salt and pepper – Just the classics in this recipe! Kabocha squash is so flavorful, I just like adding a sprinkle of salt and pepper to complement.
How to Cut Kabocha Squash
Kabocha Squash is unique from other squashes because you can actually eat the skin. Promise! It’s thin, edible, and absolutely delicious…it also makes cutting even easier! I start by cutting the stem off, halving the squash, and scooping the seeds out. Save them for roasting! From there everything gets cut into 1-inch chunks!
What is Kabocha Squash?
Kabocha is a starchy Japanese winter squash that to me seems like a cross between pumpkin and sweet potato…but still somehow totally different! This is my favorite variety of squash by far, and honestly, one of my favorite vegetables ever. It’s perfect in the fall! Kabocha is so satisfying and filling, and my kids all love this recipe.
Choose squash with a firm exterior and no soft spots or cracks. The exterior should be matte (not shiny) in color and hard to pierce with your fingernail. Squash last quite a while before using, but generally it’s a good idea to use it sooner, within a month. If your squash is unripe, place in a warm sunny spot to help it ripen. If it is mature and ripe, store the squash in a cool dark area in your kitchen but do not refrigerate (source).
Health Benefits of Kabocha Squash
Kabocha squash is low in calories while being a source of protein, vitamins A and C, fiber, beta carotene, and magnesium. Winter squash is rich in potassium, which helps counteract the negative effects of sodium on blood pressure. Squash also contains polysaccharides, an indigestible fiber that can prevent blood sugar from rising after eating! Amazing. (source)
What to Serve with Kabocha Squash
This squash would be delicious as a side with any meal! You could eat it with Easy Coconut Rice, Cooked Quinoa, or Instant Pot Lebanese Rice and a dollop of Classic Chickpea Hummus. Add some crunch from Sweet and Spiced Roasted Chickpeas, and top with pomegranate arils and fresh herbs if you want it to feel elevated. Easy and so, so flavorful!
This Maple Sugar Roasted Kabocha Squash Recipe is vegan, gluten-free, soy-free, nut-free, and free of refined sugar! It’s a holiday side dish that everyone at the table can enjoy (and they’ll all want to know what it is!). My kids love it enough that I make it on weeknights, too! I hope you’ll tag me in your Kabocha Squash recipe adventures on Instagram, and don’t forget to drop a review below!
More Squash Recipes
- Creamy Butternut Squash “Risotto”
- Maple Roasted Butternut Squash
- Quinoa-Pecan Stuffed Acorn Squash
- Vegan Pumpkin Risotto
- Maple Roasted Butternut Squash, Quinoa, & Apple Salad
- Walnut Crusted Roasted Delicata Squash
- Instant Pot Acorn Squash Breakfast Bowls
- Best Creamy Roasted Butternut Squash Soup
- Creamy Vegan Pumpkin Garlic Pasta
- One-Skillet Baked Butternut Squash Pasta
- Creamy Vegan Spaghetti Squash with Marinara
- Pecan Encrusted Delicata Squash & Kale Salad
This simple, 5-ingredient Maple Sugar Roasted Kabocha Squash Recipe is the best way to enjoy this flavorful veggie! We make it every fall!
- 1 small kabocha squash
- 2 tablespoons maple sugar (or coconut sugar)
- 2 tablespoon extra virgin olive oil
- 1/2 teaspoon fine salt (plus more to taste after roasting)
- 1/4 teaspoon ground black pepper
- Preheat oven to 425 degrees Fahrenheit.
- Cut off the stem of the squash. Halve the squash and remove the seeds using a fork or spoon. Cut the squash into 1-inch thick wedges and then cut the wedges into 1-inch sized chunks. Leave the skin on (it is thin, edible and delicious).
- Place the squash in a 12-inch cast iron skillet and add the maple sugar, oil, salt and pepper. Toss well with two spoons until all the squash is evenly coated. Place half the squash in a second 12-inch cast iron skillet. Spread the squash out into one even layer in both skillets. Space the squash out so the chunks are not touching. Arrange so the flesh side is down for the chunks.
- Roast for 30 minutes, flipping each piece halfway through so a second side of the flesh gets seared on the bottom of the skillet.
- Remove from oven and sprinkle with more salt if desired (I usually do another 1/2 teaspoon immediately after it comes out of the oven). Enjoy immediately while hot.
- Store leftovers once fully cooled to room temperature in an airtight container in the refrigerator for up to five days. Reheat in the oven for best results.
- Category: Side Dish
- Method: Oven
Keywords: Maple Roasted Kabocha Squash