August 15, 2023

Roasted Kabocha Squash Recipe (two ways)

Name: Roasted Kabocha Squash Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 1,5 kg Kabocha Squash; 2 Tbsp Olive oil; Salt

By Josefina Pagani – August 15, 2023

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There´s two ways to make this roasted kabocha squash recipe, both are super easy and delicious. Slightly sweet with a creamy texture, it makes a great fall side dish to pair with any hearty protein you like.

What is kabocha squash?

But first things first, what exactly is Kabocha Squash? Well, it is a type of winter squash, also known as Japanese Pumpkin, that belongs to the Cucurbitaceae family. It has thick, dark green skin and bright orange flesh. It is highly versatile to cook with and matches really well with any kind of meat.

Ingredients for this roasted kabocha squash recipe

Kabocha squash
Olive Oil
Sea Salt

How to clean Kabocha Squash

Wash your squash thoroughly under running water.
Scrub the skin with a vegetable brush to remove any dirt, and dry it with a kitchen towel.

Now you are ready to cut your kabocha squash in half and scoop the seeds out.

Tip: easiest way to cut kabocha squash

This pumpkin has a fairly hard skin when raw, so I find the easiest way to cut it is to pop the clean whole squash in the oven at 425 °F (220 °C) for 8 to 10 minutes, or until you pierce the skin and it goes through easily. You just want the squash to soften a bit, this way, it is much easier to cut.

Now, cut the kabocha in half and scoop the seeds out. I like to use a spoon to do this.

Tip: Roast The seeds! Don´t Throw them away!

Don’t throw the seeds away! Indeed, kabocha squash seeds are completely edible and super healthy. You just have to clean them, pull off all the orange strings they have attached, pat them dry, and roast them in the oven at 300 °F (150 °C) with some olive oil and some salt.

Is Kabocha squash skin edible?

Yes, kabocha squash skin is completely edible, so this is good news if you are like me and don’t like to peel the squash. It has an earthy flavor that enhances the finished dish and becomes softer when cooked.

2 ways to make this roasted kabocha squash recipe

In my opinion, roasting is one of the cooking methods that ensures great results. It brings out the sweet, caramelized flavor of the squash. The process of roasting is simple, with almost no ingredients apart from the squash itself. Let’s see two ways to do it, step by step.

How to Roast Kabocha squash halves and kabocha squash wedges:

Preheat the oven to 425 °F (220 °C).
Line a baking sheet with aluminum foil or parchment paper.
Grease the aluminum foil (or parchment paper) with some olive oil (optional). I sometimes don’t grease the baking sheet, and the squash almost never sticks to it.
Pop the whole squash in the oven at 425 °F (220 °C) for 8 to 10 minutes, or until you pierce the skin and it goes through easily.
Cut the Kabocha squash in half.
Lower the oven temperature to 350 °F (180 °C).
Place the halves, cut side down, over the Baking sheet and return to the oven.

Same Steps for Roasted kabocha halves and wedges until now. Let see how to keep on with the cooking process for each one.

For Kabocha Squash Halves:

Roast for about 40 minutes at 350 °F (180 °C). Everyone’s oven is a little different, so you want to start checking at this point. When done, a knife can be inserted, and it should feel soft. Once out of the oven, turn it over and serve.

For Kabocha Squash wedges:

Place the halves, cut side down, over the baking sheet and return to the oven for 10 more minutes. Take the squash out of the oven and cut each half into wedges. Brush each wedge with some olive oil and sprinkle with salt. Bake at 350 °F (180 °C) for 20 minutes, or until slightly charred on the edges and the flesh is soft. Finaly, Serve.

As a result of roasting kabocha squash in halves, you will get caramelized, sweet, soft flesh, that can be easily scooped out with a spoon and served. I like to take it directly from the oven to the table. In addition, this is a great base for making creamy kabocha squash mash or pumpkin soups.

Compared to kabocha squash halves, when you roast the kabocha in wedges, you will get a soft but dryer texture. This is because the flesh has been cooked side up for the last 20 minutes. I find this particularly good for adding all types of toppings.

How do you know when kabocha squash is ready?

The easiest way to know if your kabocha squash is ready is to insert a knife through the skin. If it feels soft on the inside and the knife slides in easily, the kabocha is ready.

Flavor Variations for this kabocha squash recipe

This roasted kabocha squash recipe is highly versatile, you can keep it simple and serve it just as is, with some olive oil, salt, and pepper, or you can try adding some toppings and playing with different sauces.

Lemon garlic yogurt Sauce recipe: I love the contrast of this cold, lemony, and tangy sauce over the warm, sweet, and soft Kabocha squash.

Smoky and spicy: add a blend of aromatic spices such as cinnamon, paprika, and cayenne to the olive oil to brush the wedges before baking.

How do I store leftover roasted kabocha squash?

You can store kabocha squash leftovers in an airtight container in the refrigerator for up to 3 days, and reheat them in the oven at 350 °F (180 °C) for about 7 minutes or until hot to the touch.

Can kabocha squash be frozen?

If you find yourself in a weird situation like I once was, with six big kabocha squashes over my counter, not knowing where to start, wondering if I can freeze squash, the answer is yes; you can freeze it. In fact, there are two possible ways you can freeze it:

Once Cooked: the ideal way to freeze cooked kabocha squash is to cut it into chunks or mash it and place it in an airtight container. It keeps well for 10 to 12 months.

Raw: Rinse your squash, cut it in half, and remove the seeds. Now cut it into pieces, in any shape and size you want. Put the pieces on a baking tray and freeze. When they are completely frozen, you can transfer the pieces to a freezer bag. This way, the pisces will not stick to one another. They last up to 6 months.

Is kabocha squash high in nutrients?

Yes! In brief, Kabocha squash is high in vitamin A, fiber, and flavonoids like beta-carotene. It is also low in calories and carbs. If you are intrested, you can check my post about Kabocha squash carbs and nutrition.

I hope you enjoy the recipe! If you try it let me know how it goes!

Net carbs per serving of Roasted kabocha squash Recipe

Serving size: 1 wedge / Servings Per Recipe: 8 wedges

Net Carbs per serving 13,5 gr

Please note: values are calculated with food package labels and my USDA nutritional values, they may not be 100% accurate.

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Disclaimer: Recipes and articles on this website should not be taken as medical advice. You should talk to your doctor before starting any diet or cutting any food from your diet.