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    Home » All Recipes » Asian Recipes

    Roasted Kabocha Squash | Japanese Pumpkin

    Published: Sep 20, 2019 · Modified: Oct 15, 2019 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 38 Comments

    714 shares
    Jump to Recipe
    Easy roasted kabocha squash

    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 wedges on parchment paper with baking tray

    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.

    roasted kabocha squash wedges on parchment paper with baking tray

    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.

    golden brown roasted kabocha squash wedges on parchment paper

    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
    roasted kabocha squash wedges on parchment paper

    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.

    • kabocha squash, Japanese pumpkin, Korean pumpkin danhobak on a wooden cutting board
    • kabocha squash, Japanese pumpkin, Korean pumpkin danhobak on a wooden cutting board

    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.
    • cutting a kabocha squash stem on a wooden cutting board
    • cutting a kabocha squash with a knife on a wooden cutting board

    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.

    • kabocha squash cut in half on a wooden cutting board with a silver spoon
    • removing the seeds from a kabocha squash with a spoon
    • kabocha squash cut in half with the seeds removed
    • kabocha squash cut into wedges on a baking tray for roasting

    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.

    golden brown roasted kabocha squash wedges on a baking tray

    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.

    roasted kabocha squash wedges on parchment paper with baking tray

    Additional Flavorings:

    • cinnamon
    • pumpkin spice mix
    • maple syrup
    • brown sugar
    • ginger powder
    • miso paste
    • dried herbs
    roasted kabocha squash held in hand

    I hope you make this roasted kabocha squash recipe! Please share, rate, and comment below. I’d love to hear from you!

    Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!

    Thanks so much for stopping by!

    Jamie

    Want more kabocha squash recipes? Check out these Delicious Kabocha Squash Recipes To Try!

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    *This post may contain affiliate links which means any purchases made through my link pay out a small commission without any extra cost to you. All opinions are my own and I only recommend products that I know, personally use, and trust. For more information, please see my Privacy Policy.

    golden brown roasted kabocha squash wedges on parchment paper

    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 147 votes
    Pin Share Print
    Prep Time 8 mins
    Cook Time 35 mins
    Total Time 43 mins
    Course Appetizer, Side Dish
    Cuisine American, Asian, Japanese, Korean
    Servings 6 people

    ☑ Ingredients
     

    • 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
    Prevent your screen from going dark

    Instructions
     

    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 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

    • Preheat your oven to 400°F. 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.

    ✎ Recipe Notes

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

    Nutrition

    Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 525mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

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

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    714 shares

    Reader Interactions

    Comments

    1. Jay

      October 16, 2020 at 8:56 pm

      5 stars
      This is really great for meal prep - I roast it up on the weekend and then make some of your soup and use the rest for salads for work lunches. It works a treat!

      Reply
    2. Theresa

      October 06, 2020 at 2:55 am

      5 stars
      Loved how this came out! It was perfectly cooked and tender with just the right amount of caramelization on top. I cut it up and added it to my salad and have been eating it plain as a snack. Thank you!

      Reply
    3. Jenny

      October 03, 2020 at 11:45 am

      5 stars
      One of my favorite autumn foods is kabocha squash. I am pinning and bookmarking your recipe, it's so easy and I love your recommendations for additional flavorings. I am drawn to maple syrup and pumpkin spice! Thanks so much!

      Reply
    4. Amy

      September 21, 2020 at 3:30 am

      5 stars
      My family loves roasted kabocha squash and this is the recipe I follow each and every time. It comes out perfect and tender. Love this!

      Reply
    5. Marisa F. Stewart

      August 23, 2020 at 11:16 am

      5 stars
      I've been dying to try this squash but wasn't too sure about how to prepare it. I saw your post and recipe and decided to give it a try. The squash was so good!! We used avocado oil to smear on the outside and we used a bit of Chinese five spice on it. Delicious! Will be making this again soon.

      Reply
      • Jamie

        November 20, 2020 at 2:46 am

        Thanks Marisa! So happy you tried it. Isn't five spice a great alternative to cinnamon? It's such a great combo! 🙂

        Reply
    6. Natalie

      August 01, 2020 at 3:00 am

      5 stars
      I cant wait to make this. I love the additional flavorings you offered in this recipe, like cinnamon and pumpkin spice. Sooo yummy! My family loves roasted pumpkin, I bet I'm gonna enjoy this kabocha one too.

      Reply
      • Jamie

        November 20, 2020 at 3:02 am

        Thanks Natalie! Cinnamon and pumpkin spice are my favorite spices to add to kabocha squash. If you like pumpkin, you'll love roasted kabocha!

        Reply
    7. Diana

      July 25, 2020 at 6:31 pm

      5 stars
      Soooo good! Omg - if you haven't tried this recipe yet, please make sure it goes to the top of your list! It is SO tasty! We added some maple syrup and a little cayenne pepper for a kick.

      Reply
    8. Sam

      July 18, 2020 at 11:11 pm

      5 stars
      Yum, this roasted kabocha squash looks amazing, look at the edges! I can't wait to make this one in the fall.

      Reply
    9. Ramona

      January 23, 2020 at 4:23 pm

      5 stars
      This looks lovely, I love any pumpkin but this sounds like one of the best kind of pumpkin. I really need to search for kabocha in the local supermarkets to see if I could get it. roast pumpkin is the best!

      Reply
    10. Marylee

      September 22, 2019 at 6:09 pm

      5 stars
      I never tried this squash before. I am a huge fan of sweet potatoes, but now I have a new favorite. Thanks so much for giving me a wonderful post that convinced me try kabocha. Definite 5 out of 5!

      Reply
    11. Beth

      September 21, 2019 at 10:47 pm

      5 stars
      This looks delicious! The maple syrup version is calling my name -Yum!

      Reply
    12. Jeannette

      September 21, 2019 at 10:12 pm

      5 stars
      Yes, please! I LOVE pumpkin and this is the perfect way to enjoy it! Thanks for sharing, Jamie!

      Reply
    13. Patty at Spoonabilities

      September 21, 2019 at 7:13 pm

      5 stars
      Loving this roasted squash. How delicious with any meal, especially thinking about the fall holidays 🙂

      Reply
      • Jamie

        September 21, 2019 at 8:11 pm

        Thank you Patty! It's the perfect side for the fall holidays! 🙂

        Reply
    14. Valentina

      September 21, 2019 at 6:53 pm

      5 stars
      This squash is so pretty and the flavors are delicious. I love the way it caramelizes so beautifully along the edges. And perfect for fall! 🙂

      Reply
      • Jamie

        September 21, 2019 at 8:11 pm

        Thank you Valentina! The caramelized edges are sooo good!

        Reply
    15. Megan Ellam

      September 21, 2019 at 6:45 pm

      5 stars
      I love this. Japanese pumpkin is my all time favorite. I love it roasted, steamed and it is absolutely delicious raw too. Thanks for a great recipe with a worthy star ingredient

      Reply
      • Jamie

        September 21, 2019 at 8:10 pm

        Thank you Megan! It's my favorite fall squash as well! 😀

        Reply
    16. Rinn

      September 21, 2019 at 8:59 am

      5 stars
      This looks perfect for fall! I'd love to try incorporating this into my Thanksgiving meal this year. You mention that it is already sweet so it sounds perfect for someone who is trying to avoid refined sugars. I have made acorn squash with maple syrup so I am interested in trying this recipe in place of acorn squash! thanks so much for this 🙂

      Reply
      • Jamie

        September 21, 2019 at 8:09 pm

        Thank you Rinn! If you like acorn squash, you'll love kabocha! It's my favorite fall squash and would be terrific for a Thanksgiving meal! 😀

        Reply
    17. Jocelyn (Grandbaby Cakes)

      September 20, 2019 at 7:08 pm

      5 stars
      This is a well thought out tutorial. Thank you for making this so easy to follow!

      Reply
      • Jamie

        September 21, 2019 at 8:08 pm

        Thank you Jocelyn! Hope you enjoy it!

        Reply
    18. Sara

      September 20, 2019 at 6:55 pm

      5 stars
      What a great looking and sounding squash. I don't know that I have ever seen this in stores or my local market. But, I will be looking for it for sure!

      Reply
      • Jamie

        September 21, 2019 at 8:08 pm

        Definitely look for it! 🙂 If not in your grocery store, they can be found in your Asian grocery store.

        Reply
    19. SHANIKA

      September 20, 2019 at 2:44 pm

      5 stars
      Squash is such the perfect veggie for the Fall season! I love the idea of roasting these! They can be eaten in so many ways!

      Reply
      • Jamie

        September 20, 2019 at 5:32 pm

        Thank you Shanika! This is my favorite fall veggie to eat! 😀

        Reply
    20. Danielle

      September 20, 2019 at 2:19 pm

      5 stars
      If I make squash, I always almost roast it. Toasting brings up so much flavor in the squash that it's hard to beat it. Definitely trying this kabocha over the weekend - just need to get the ingredients!

      Reply
      • Jamie

        September 20, 2019 at 2:35 pm

        Isn't roasting squash the best way to eat it? Enjoy this recipe!

        Reply
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