This roasted kabocha squash is super simple but highlights the beautiful flavors of this winter squash.
Kabocha squash, pronounced Kah-bow-chah is a Japanese variety of squash, it’s tender, creamy in texture and subtle in flavor. I think it tastes like a mix of butternut squash and acorn squash.
I love squash roasted and I also love when preparing the squash is simple. For this recipe I cut the squash in half and remove the seeds. I think slice the squash into wedges that make for the perfect serving size. Even though the skins on these squash are too hard to enjoy, they do peel away easily after the squash as been roasted. So that is why I don’t bother with peeling these squash before roasting.
The wedges also make for a easy serving if you are serving to a family or at your Thanksgiving or Christmas dinner table, everyone can just grab a wedge and you are good.
This recipe has natural maple syrup drizzled over the top at the end of cooking, this gives it a little hint of sweetness that tastes great with the seasoning it’s roasted with.
What you need to make this roasted kabocha squash:
makes 1 kabocha squash – serves 4-6
- 1 kabocha squash
- olive oil – drizzled over top
- sea salt – generously sprinkled on top
- black pepper – sprinkled on top
- dash cayenne pepper – not enough to make this hot but it wakes up the flavors
- dash cinnamon – optional, makes it a little sweeter
- natural maple syrup – drizzled over top after cooking
- Drizzle of melted butter – optional, makes it a little more decadent
Instructions
- Preheat oven to 400 F.
- Cut kabocha squash in half and remove the seeds.
- Slice into wedges and place on a parchment paper lined cookie sheet.
- Drizzle tops with olive oil and sprinkle with salt, pepper and add a dash of cayenne and cinnamon (if using).
- Roast for 1 hour.
- Add to serving dish and drizzle with maple syrup and butter (if using).
Roasted Kabocha Squash
Ingredients
- 1 kabocha squash
- olive oil – drizzled over top
- sea salt – generously sprinkled on top
- black pepper – sprinkled on top
- dash cayenne pepper – not enough to make this hot but it wakes up the flavors
- dash cinnamon – optional makes it a little sweeter
- natural maple syrup – drizzled over top after cooking
- Drizzle of melted butter – optional makes it a little more decadent
Instructions
- Preheat oven to 400 F.
- Cut kabocha squash in half and remove the seeds.
- Slice into wedges and place on a parchment paper lined cookie sheet.
- Drizzle tops with olive oil and sprinkle with salt, pepper and add a dash of cayenne and cinnamon (if using).
- Roast for 1 hour.
- Add to serving dish and drizzle with maple syrup and butter (if using).