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, but also easy enough to prepare for a weeknight!
Have you fallen in love with kabocha squash yet? It's at the top of my list of favorite vegetables! It is actually one of the sweetest varieties of squash out there and therefore makes for a delicious vegan side dish that the whole family can enjoy.
Kabocha isn't known by all - in short it's a starchy Japanese winter squash that to me seems like a cross between pumpkin and sweet potato, yet is still somehow totally different. It's sweeter than a butternut squash and has an almost nutty flavor. Once you'll try it you'll see what I'm talking about!
Ingredients
Choose a squash with a firm exterior and no soft spots or cracks. The hard outer skin should be matte (not shiny) in color and difficult to pierce with your fingernail.
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!
Cutting kabocha is similar to how I prep for this roasted butternut squash with maple syrup:
- I start by cutting the stem off and halving the squash lengthwise. Use a large knife to poke through and use a rocking motion until it cuts all the way through.
- Scoop the kabocha seeds out and save them for roasting to enjoy as a healthy snack!
- Then cut the whole squash into 1-inch chunks.
Cutting Tip: Because it's so firm, some people may have difficulty cutting it all the way through. If so, a useful trick is to place the entire squash in the oven for about 10 minutes at 375˚F to help soften it before cutting. Be careful though as it will be hot!
How to Roast Kabocha Squash
Roasting makes this a really easy recipe with kabocha. Just cut into 1-inch chunks, toss with olive oil, maple sugar, salt and pepper and roast for 30 minutes (flipping halfway through). Done!
This maple roasted kabocha squash 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. For more recipes like this definitely check out these easy vegan side dish ideas!
Maple Sugar Roasted Kabocha Squash Recipe
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This simple 5-ingredient maple sugar roasted kabocha squash recipe is the best way to enjoy this flavorful fall veggie and is perfect for Thanksgiving.
Ingredients
- 1 small kabocha squash
- 2 tablespoons maple sugar (or coconut sugar)
- 2 tablespoon extra virgin olive oil
- ½ teaspoon fine salt (plus more to taste after roasting)
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut the squash. After washing and drying the squash, cut off the stem. 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).
- Season the squash. 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 additional 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 the squash. Roast for 30 minutes, flipping each piece halfway through so a second side of the flesh gets seared on the bottom of the skillet.
- Serve immediately. Remove from oven and sprinkle with more salt if desired (I usually do another ½ teaspoon immediately after it comes out of the oven). Enjoy while hot.
Notes
Store leftovers once fully cooled to room temperature in an airtight container in the refrigerator for up to 5 days. Reheat in the oven for 5-8 minutes at 425˚F for best results.
Save the seeds to roast separately if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Oven
Bobby says
Amanda Wren-Grimwood says
My family really enjoyed this squash recipe. Simple but delicious and it goes with everything.
Elaine Gordon says
Thank you so much, Amanda! I'm so happy to hear you found this one to be simple and delicious! Best, Elaine
Denise says
I had never heard of Kabocha, but tried this recipe & it was soooo good! I am new to the world of food sensitivities, so I really appreciate you sharing all of your knowledge & recipes. Looking forward to trying more!
Elaine Gordon says
Thank you so much, Denise! I’m so glad you gave kabocha squash a try and loved the recipe—what a wonderful compliment! 💛 Navigating food sensitivities can be challenging, so it means a lot to hear that my recipes and tips have been helpful for you. I hope you find lots more to enjoy here! Please don’t hesitate to reach out if you have any questions or need recommendations. 😊