Roasted Kabocha Squash
Published Feb. 18, 2025
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1kabocha squash (2 to 4 pounds), scrubbed
- Kosher salt and freshly ground black pepper
- 3tablespoons coconut oil or vegetable oil
- 3tablespoons maple syrup
- Flaky salt, for sprinkling, optional
Nutritional analysis per serving (6 servings)
157 calories; 7 grams fat; 6 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. With a large knife, use a rocking motion to cut the squash in half from top to bottom just next to the stem. Scoop out seeds and stringy flesh. Remove stem either by cutting it off with a knife or snapping it off if possible.
- Step 2
With the squash skin side up, cut wedges that are 1- to 1½-inches wide and place on a sheet pan lined with parchment paper (use two pans if necessary to avoid crowding the wedges). Sprinkle salt and pepper evenly on cut sides.
- Step 3
In a small saucepan over medium, heat coconut oil until just melted, add maple syrup and mix until fully combined. Brush generously on all sides of squash including the skin.
- Step 4
Place the squash in the oven and roast for 15 minutes. Flip the squash wedges, brush on more maple mixture and roast for another 15 minutes, rotating pans if using two. Flip the wedges once more, brushing on more maple mixture and using the liquid on the pan if necessary. Roast until the squash is caramelized and tender when pierced with a fork, 5 to 10 minutes.
- Step 5
Sprinkle with flaky salt, if using, and serve immediately.
Private Notes
Comments
Macrojane I make a version of this all the time. But I use olive or light sesame oil. I use parchment paper to bake. Hurry up though because Kabocha is going out of season for spring/summer. Choose a squash with a bright orange area as that is the side that faced the sun and gets the squash super sweet. Squash that is held over out of season often is mealy and may have a gray-ish cast. So treat this and other winter squashes with abject delight when they come into season in fall and wait in anticipation for their return..
Kabocha squash has become my substitute for french fries. I use parchment paper and a spray bottle to spritz oil on the squash with a little S and P (I skip the maple syrup). I eat this with either spicy brown mustard or ketchup. It's not the same as french fries but it's a healthier alternative and it satisfies my craving.
I usually roast kabocha with just oil, salt and pepper, but tried the recipe out as is. It was good, but the maple syrup was not necessary. If it's cut to 1" as instructed, I would recommend scraping off bits of the rind (should be leopard-spotty); sometimes the skin is too tough. Cut skinnier, my kid eats these like French fries.
This was delicious. In my experience, roasted squash/pumpkin can be hit or miss (dry, bland, mushy), but this recipe worked beautifully. I followed the recipe exactly. The multiple flips ensure deep caramelization on both sides. Drizzled on some chili crisp before serving.
Dog loves this, roasted without seasoning, chopped and sprinkled on his chicken or beef.
I made this — as — is and loved it! Yes, the coconut oil and maple syrup aren't necessary, but they ARE highly delicious, as is the burnt toffee with a coconut-maple profile that collects on the side of the pan. I have (and enjoy) kabocha recipes without the candied effect, but I'm certainly going to be making this one again.