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! 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 in grocery stores (or farmers markets), then use it to make this roast with maple sugar! You can check out my fall highlights on Instagram 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!
Ingredients
The best thing about working with in-season veggies is that they're at their prime and bursting with unique, sweet flavor. I learned that a lot of my readers are new to Kabocha squash recipes, so I wanted to do one that showcases the rich flavor and creamy texture of one of my favorite winters squashes.
- 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 like adding just 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 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.
Because Kabocha squash is 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 Kabocha squash is actually really simple:
- Preheat oven to 425˚F.
- 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 slices and then cut the squash slices further into 1-inch chunks. Leave the skin on (it is thin, edible and delicious).
- Season the squash. Place the squash in a cast iron skillet and add the maple sugar, oil, salt and pepper. Toss well with two spoons until all the squash is evenly coated. Spread the squash out into a single layer (I fill up two skillets) and space them 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 golden brown on 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.
Storage and Reheating
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 5-8 minutes at 425˚F for best results.
The roasted squash can also be frozen for up to 3-4 months. If freezing, thaw in the fridge overnight prior to reheating.
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! Also referred to as a Japanese pumpkin or Japanese squash, it is similar to buttercup squash but without the protruding dome-like shape on the bottom.
In terms of taste, it is sweeter than a butternut squash and has a delicious, almost nutty flavor. It is usually available year-round but is in season from early fall through the winter.
The exterior has deep, dark green skin with light green or white lines, and the interior has a beautiful bright orange flesh. The average Kabocha squash weighs about 2-3 pounds.
Choosing and Storing Kabocha Squash
Choose 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.
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 it 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).
This is my favorite variety of squash by far, and honestly, one of my favorite vegetables ever. It's perfect in the fall and is so satisfying and filling.
Health Benefits of Kabocha Squash
Kabocha squash is low in calories while being a source of protein, vitamin A, vitamin 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
Kabocha squash can be served as a delicious and savory side dish for any meal! There are so many different ways to enjoy the natural sweetness of the squash.
I love pairing it with easy coconut rce, cooked quinoa, or Instant Pot Lebanese rice with 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
- How to Roast Pumpkin Seeds
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
Brandi says
This recipe is perfect for fall. I love the simple ingredients and so much flavor!
Elaine Gordon says
Thank you so much, Brandi! I'm so happy to hear you enjoyed this one so much! I agree - a fall favorite!
Vanessa says
I love squash that is prepared sweet and this recipe was an absolute treat!
Elaine Gordon says
Thank you so much, Vanessa! I'm so happy to hear you enjoyed this one so much! I agree it is a real treat! Best, Elaine
Sara Welch says
Enjoyed this with dinner tonight and it was a savory success! Was quick, easy and delicious; definitely, a new fall favorite dish!
Elaine Gordon says
Thank you so much, Sara! I'm so happy to hear you enjoyed this for a fun, simple fall side dish!
Lubna says
Kabocha Squash is new to me. But the recipe looks easy and delicious. Would love to try this with the variety of squash available in India.
Elaine Gordon says
Thank you, Lubna! I'm so happy to hear you plan to give this one a try with different squash. It is definitely versatile - you may have the adjust the cooking time based on the squash you select. Best, Elaine
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