Kabocha squash is a wonderfully sweet, nutty winter squash that makes a delicious and easy side dish. In this recipe we’ll roast a medium kabocha to bring out its rich flavor and tender texture. With only a few simple ingredients—olive oil, garlic powder, sea salt, and black pepper—you’ll have a satisfying dish that highlights the squash’s natural sweetness. Whether you’re cooking it for a weeknight meal or a cozy weekend dinner, this recipe is quick, flavorful, and fuss‑free.
Why You’ll Love This Recipe
You’ll love this recipe because the kabocha squash becomes beautifully caramelized on the edges while staying tender inside. The olive oil adds richness, while the garlic powder and sea salt bring out its natural sweetness and depth. It’s one of those dishes that looks elegant yet comes together simply—no complex steps or hard‑to‑find ingredients. It pairs effortlessly with roasted meats, fish or a vegetarian main, and it’s a great way to bring color and comfort to your plate.
Ingredients
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1 medium kabocha squash (about 2–3 pounds)
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3 tablespoons olive oil
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½ tablespoon garlic powder (optional)
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¾ teaspoon sea salt
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¼ teaspoon black pepper
Step‑by‑Step: How to Make This Roasted Kabocha Squash
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Preheat your oven to 425 °F (218 °C). Prepare a small to medium baking sheet by lining it with foil or parchment paper, or use a non‑stick bare sheet. If you use bare or foil, lightly brush with oil (not needed if you use parchment).
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Cut off the top and bottom ends of the kabocha squash so it has flat surfaces.
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Cut the squash in half from stem to tip. Scoop out the seeds and stringy bits.
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Place one half flat‑side down, stem side up (or down), then slice downward in a circular motion to make 1‑inch‑thick wedges (similar to melon slices). Repeat with the other half.
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Arrange the squash wedges in a single layer on your prepared baking sheet, making sure they don’t touch. This gives proper browning. If using bare sheet or foil, brush the pan with extra oil before adding squash.
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Drizzle the squash slices with olive oil on both sides. Then sprinkle both sides with garlic powder (if using), sea salt, and black pepper.
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Roast in the oven for 25‑30 minutes, flipping the wedges halfway through, until the squash is tender and the edges are nicely browned.
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Serve immediately and enjoy!
Helpful Tips
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Make sure the pieces are evenly sized so they cook uniformly.
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Don’t crowd the pan—leaving space between the wedges helps them brown instead of steaming.
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Flip the wedges once halfway through (around 12‑15 minutes) to get browning on both sides.
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If you like extra crisp edges, leave them in the oven for a minute or two longer—but watch carefully so they don’t burn.
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Use good quality olive oil since the flavor really shows through in such a simple dish.
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If you’re preparing ahead, you can slice the squash 2‑3 days in advance and keep it in the fridge until ready to roast.
Substitutions And Variations
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Oil substitution: If you prefer, you can use avocado oil or melted coconut oil instead of olive oil.
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Seasoning variation: Try adding smoked paprika or cumin for a smoky twist, or sprinkle some dried rosemary or thyme for an herbal note.
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Sweet variation: Toss the roasted wedges with a drizzle of maple syrup and a pinch of cinnamon for a sweet‑savory dessert‑style side.
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Spicier version: Add a pinch of cayenne pepper or chili flakes to the salt and pepper mix for some heat.
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Alternate squash: If you can’t find kabocha, you could use butternut or acorn squash—but note the texture and sweetness will differ slightly.
Storage Instructions
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Store cooked kabocha squash in an airtight container in the refrigerator for up to 3‑4 days.
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For meal prep, you can slice the raw squash ahead of time and refrigerate (as noted above) until ready to roast.
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To reheat leftovers: you can microwave briefly or warm in the oven at 350 °F (175 °C) until heated through.
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To freeze: You can freeze raw sliced kabocha for up to 1 year, or cooked roasted squash for about 6‑8 months. Be sure to defrost it in the refrigerator before reheating.
Nutritional Information
Here’s an approximate overview for kabocha squash (raw) per 100 g: about 37 calories, 1 g protein, 9 g carbohydrates, and 3 g fiber.
A one‑cup roasted serving (approx. 200–235 g) provides around 100‑120 calories, ~25‑30 g carbohydrates, ~2 g protein, and ~0.5 g fat.
It’s a rich source of vitamin A (as beta‑carotene), vitamin C, potassium, and fiber.
Because you add oil and seasoning in this recipe, the final calorie count will be higher than the raw squash values.
Serving Suggestions
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Serve the roasted kabocha wedges alongside grilled chicken or fish for an easy weeknight dinner.
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Add them to a winter salad—mixed greens, roasted squash, toasted nuts, goat cheese and a vinaigrette works beautifully.
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Cut the wedges into cubes and toss them into a warm grain bowl (quinoa, farro) with roasted vegetables and a tahini‑lemon dressing.
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Use them as a side dish for a holiday meal—serve with a sprinkle of chopped fresh herbs (parsley or cilantro) and a drizzle of olive oil.
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Leftovers can be incorporated into soups (pureed roasted kabocha soup), stews, or even breakfast scrambles.
Frequently Asked Questions About Roasted Kabocha Squash
Can I eat the skin of kabocha squash?
Yes — the skin of kabocha squash becomes tender when roasted and is edible. However if you prefer you can peel it.
How can I tell when the squash is done roasting?
The wedges are done when they’re tender when pierced with a fork and have good browning on the edges.
Can I roast this squash at a lower temperature?
Yes, you can, but 425 °F helps get crisp, caramelised edges while still keeping the inside soft. If you lower the temperature, increase the roasting time accordingly.
What if my squash is larger than 2–3 pounds?
Adjust the number of wedges and spread on a larger baking sheet to ensure they cook evenly.
Can I prepare it ahead of time?
Absolutely — slice the raw squash and refrigerate until ready to roast. You can even roast fully, refrigerate leftovers and reheat later.
Does this recipe work for other winter squashes?
Yes, you could use that method for acorn or butternut squash, but the flavour and texture will differ (kabocha is sweeter and denser).
Conclusion
Thank you so much for cooking along with me! I really hope you enjoy this simple roasted kabocha squash dish—it’s one of my favourite go‑to sides when I want something comforting, flavorful and effortless. The ease of assembling the ingredients, the satisfying texture of the squash, and the rich sweet‑nutty flavour combine into a dish I love and hope you will too. Here’s to beautiful, vibrant meals and the joy of sharing good food. Happy cooking and warmest wishes to you in your food‑loving journey!
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Kabocha Squash Recipe (Easy)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
Description
This roasted kabocha squash recipe is simple, flavorful, and makes the perfect side dish. Seasoned with olive oil, garlic powder, salt, and pepper, it turns beautifully golden and tender with lightly crisp edges.
Ingredients
1 medium Kabocha squash (2–3 pounds)
3 tbsp olive oil
½ tbsp garlic powder (optional)
¾ tsp sea salt
¼ tsp black pepper
Instructions
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Preheat your oven to 425 °F (218 °C). Prepare a small to medium baking sheet by lining it with foil or parchment paper, or use a non‑stick bare sheet. If you use bare or foil, lightly brush with oil (not needed if you use parchment).
-
Cut off the top and bottom ends of the kabocha squash so it has flat surfaces.
-
Cut the squash in half from stem to tip. Scoop out the seeds and stringy bits.
-
Place one half flat‑side down, stem side up (or down), then slice downward in a circular motion to make 1‑inch‑thick wedges (similar to melon slices). Repeat with the other half.
-
Arrange the squash wedges in a single layer on your prepared baking sheet, making sure they don’t touch. This gives proper browning. If using bare sheet or foil, brush the pan with extra oil before adding squash.
-
Drizzle the squash slices with olive oil on both sides. Then sprinkle both sides with garlic powder (if using), sea salt, and black pepper.
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Roast in the oven for 25‑30 minutes, flipping the wedges halfway through, until the squash is tender and the edges are nicely browned.
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Serve immediately and enjoy!
Notes
Prep ahead by cutting the squash up to 3 days in advance.
Store leftovers in an airtight container for 3–4 days.
Reheat in the oven or microwave.
Freeze raw or roasted squash. Be sure to defrost it in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 3.3g
- Carbohydrates: 12.9g
- Protein: 1.4g
