Roasted Kabocha Squash | Japanese Pumpkin

Try this roasted kabocha squash for a healthy, delicious take on this winter squash! Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes. Kabocha is also known as Japanese pumpkin or Korean pumpkin (danhobak).

Roasted kabocha squash is my all time favorite way to eat kabocha squash because of how it intensifies the sweetness of this already sweet squash! It’s my all time favorite winter squash because of how much sweeter it is than any other squash or pumpkin.

Kabocha squash is also known as Japanese pumpkin or Korean pumpkin, danhobak, which translates to sweet pumpkin in Korean. It’s widely popular in Korea and Japan and can be used as a savory side dish or a turned into a sweet soup or even dessert.

What Does Roasted Kabocha Squash Taste Like?

Kabocha squash is the sweetest squash out there so you can treat this like a sweet side or even a dessert. But you can also add seasonings to make this a savory side dish. The texture of roasted kabocha squash is unique because it’s more fluffy than other squashes. It’s similar to the texture of roasted chestnuts but slightly softer and fluffier like a sweet potato.

What is the nutritional value of kabocha squash?

Kabocha squash is a good source of vitamin A and vitamin C with small amounts of iron, calcium, and protein.

How many carbs are in kabocha squash?

In one cup of kabocha squash, there’s only 9g of carbs and 1g of fiber. Most of the carbs come from the natural sugars in kabocha. There’s fewer carbs in kabocha squash compared to butternut squash and sweet potatoes. If you’re watching your carb intake, kabocha squash would be a better option than butternut squash or sweet potatoes.

Carb Comparison of kabocha squash to butternut squash and sweet potatoes:

• 1 cup of sweet potatoes: 23 net grams carbs
• 1 cup of butternut squash: 13 net grams carbs
• 1 cup of kabocha squash: 8 net grams carbs

What to look for when buying Japanese kabocha pumpkin?

Kabocha squash should be round with a hard, dark green outer skin and may have a yellow spot where it ripened. The inner flesh is a bright orange color with medium sized seeds. Choose one that is free of soft spots and is heavy for its size. Inspect the stem for any mold. There may be some hard, bumpy spots on the peel but that’s perfectly normal and fine to buy.

How do you clean Japanese kabocha pumpkin?

Wash the kabocha squash under running water and inspect the outer skin for any hard, bumpy spots. You can use a sharp knife or peeler to remove these bumps or leave it on and remove them after its been cooked since the skin will have softened.

You can definitely eat the skin of the kabocha once it’s roasted or steamed so feel free to leave the skin on.

What is the easiest way to cut kabocha squash?

There’s several ways to cut a kabocha squash. Here are three different ways I recommend:

1. Start by cuting off the stem to expose the orange flesh. The flesh is easier to cut into than the hard outer skin. Using the pointy end of your knife, pierce the flesh of the kabocha and cut all the way down by using a rocking motion. Repeat for the other side and you’ll end up with two halves.
2. Microwave: Microwave the whole kabocha for about 2 minutes to start. Keep microwaving in 90 second increments until the kabocha is soft enough to cut in half. The total time will depend on your microwave and the size of your kabocha.
3. Oven: Loosely cover the whole kabocha in foil and bake in a preheated 375 degree F oven for 15 minutes. After it cools, cut the kabocha squash in half.

Once it’s cut in half, scoop out the seeds with a spoon. You can save the seeds and roast them in the oven as they’re edible. Next, cut each half into 3 or 4 pieces, leaving you with 6 or 7 wedges.

Coat each wedge generously with avocado oil or any other vegetable oil that’s safe for high heat. The oil will absorb slightly into the flesh and create a crispy, golden brown crust in the oven. It’s my favorite part of roasted kabocha squash! You can add other flavorings to the squash at this point or just leave it plain like I did.

This roasted kabocha squash has the most perfect golden brown crust created from the liberal coating of oil. The oil gives the surface a slightly crispy, caramelization while the inside flesh is super soft and fluffy. The flesh is so soft, you can scoop it out with a spoon.

Additional Flavorings:

• cinnamon
• pumpkin spice mix
• maple syrup
• brown sugar
• ginger powder
• miso paste
• dried herbs

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Roasted Kabocha Squash | Japanese Pumpkin

Try this roasted kabocha squash for a healthy, delicious take on this winter squash! Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes. Kabocha is also known as Japanese pumpkin or Korean pumpkin (danhobak).

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 35 mins

Total Time 43 mins

Course Appetizer, Side Dish

Cuisine American, Asian, Japanese, Korean

Servings 6 people

Calories 114 kcal

Ingredients

  

1x2x3x

• 1 medium kabocha squash about 2 lbs
• 3 Tablespoons avocado oil
• salt to taste

Optional: Additional Flavorings (choose any flavorings below or a combination)

• ½ teaspoon cinnamon powder
• 1 Tablespoon maple syrup or brown sugar cover the kabocha with foil halfway through if it starts to burn
• ½ teaspoon pumpkin spice powder
• ½ teaspoon ginger powder

Instructions

 

• Preheat your oven to 400 degrees F.

Cut the Kabocha into Wedges (3 ways to cut your kabocha)

• First option: The skin of the kabocha squash is tough to cut into so start by cutting off the stem of the kabocha to reveal the orange flesh. The flesh is much easier to cut into than the skin. Using a heavy duty knife or cleaver, stick the pointy end of your knife into the flesh and cut into the kabocha all the way down by using a rocking motion. Cut the other end of the kabocha so that you end up with 2 halves. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Second option: You can microwave the entire whole kabocha until it's soft enough to cut into. Start by microwaving it for about 2 minutes and increase by 90 seconds at a time until you can cut it in half. Microwaving times will vary by microwave and the size of the kabocha. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.
• Third option: Loosely cover with foil and place the entire whole kabocha squash into a preheated 375 degree F oven for 15 minutes or until soft to cut into. Completely cool it off and then cut it in half. Scoop out the seeds with a spoon and cut your kabocha into 6 or 7 wedges.

Roast the Kabocha Squash

• Liberally apply oil to the surface of the kabocha squash wedges. Add additional flavorings now. Place the wedges skin side down on a baking sheet and place it on the center rack of your oven. Bake them for 35 minutes or until the surface becomes a golden brown color. Sprinkle with salt.

Notes

Store roasted kabocha in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Calories: 114kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 6mgPotassium: 525mgFiber: 2gSugar: 3gVitamin A: 2051IUVitamin C: 18mgCalcium: 42mgIron: 1mg

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*Nutritional information is an estimate, calculated using online tools.