Roasted Kabocha Squash | Japanese Pumpkin

golden brown roasted kabocha squash wedges on parchment paper

5 from 226 votes

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).

Prep Time8

Cook Time35

Total Time43

Course: Appetizer, Side Dish

Cuisine: American, Asian, Japanese, Korean

Servings: people

Calories: 114kcal

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

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.

Notes

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

Nutrition