Crispy Roasted Kabocha Squash: Simple Side Dish (Print Version)
Roasted Kabocha Squash, a delightful side. Learn my simple method for tender, slightly sweet squash with a hint of spice. Perfect for any meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American (Comfort)
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
1 medium Kabocha Squash (about 2-3 lbs)
02 -
2 tbsp Olive Oil
→ Flavor Boosters
03 -
1 tbsp Maple Syrup
04 -
1 tsp Smoked Paprika
05 -
1/2 tsp Garlic Powder
→ Seasonings & Spices
06 -
1/2 tsp Salt (or to taste)
07 -
1/4 tsp Black Pepper (freshly ground, or to taste)
→ Optional Extras
08 -
2 sprigs Fresh Rosemary
# Instructions:
01 -
First things first, grab your kabocha. Give it a good wash – you'd be surprised what lingers! Then, with a sturdy, sharp knife, carefully cut it in half. This is the trickiest part, honestly, so take your time. Once halved, scoop out those seeds and stringy bits with a spoon. I usually just toss them; I'm not fancy enough to roast seeds, though I probably should be.
02 -
Now, cut each half into roughly 1-inch thick wedges or cubes, whatever makes you happy! I find wedges roast more evenly, but cubes are great if you're feeling impatient. Try to keep them similar in size so they cook at the same rate. This is where I sometimes get a bit messy, with squash bits flying, but it’s all part of the fun, right? Don't stress about perfection here.
03 -
In a large bowl, toss your kabocha pieces with the olive oil, maple syrup, smoked paprika, garlic powder, salt, and black pepper. Get your hands in there and really mix it up! You want every piece coated in that lovely, fragrant mixture. I sometimes hum a little tune while doing this; it just smells so good already!
04 -
Line a baking sheet with parchment paper – a step I *never* skip after scrubbing burnt squash off a pan one too many times. Spread the seasoned kabocha in a single layer. Don't overcrowd the pan, or it'll steam instead of roast, and we want those crispy edges, not soggy squash! Give each piece a little space to breathe.
05 -
Pop that baking sheet into a preheated oven at 400°F (200°C). Roast for about 25-35 minutes, flipping the squash halfway through. You're looking for tender, fork-pierceable pieces with beautifully caramelized edges. The kitchen will start smelling amazing, like sweet, smoky goodness. I sometimes peek a little too often, but who can blame me?
06 -
Once the kabocha is tender and golden-brown, pull it out of the oven. If you're using fresh rosemary, now's the time to sprinkle it over the hot squash, letting the residual heat release its aroma. Taste a piece – careful, it's hot! Adjust salt or pepper if needed. Transfer to a serving dish and watch it disappear. So simple, so satisfying!
# Notes:
01 -
Don't overcrowd your baking sheet; giving the squash space is crucial for those crispy edges!
02 -
Leftover roasted kabocha squash stores well in an airtight container for 3-4 days in the fridge.
03 -
If you don't have maple syrup, a little brown sugar or honey works as a pretty good substitute.
04 -
A sprinkle of toasted nuts like pecans or pumpkin seeds adds a fantastic textural contrast.
# Equipment Needed:
01 -
Sharp knife
02 -
large cutting board
03 -
large mixing bowl
04 -
baking sheet
05 -
parchment paper
06 -
spoon
# Nutrition (Per Serving):
Calories: 150-200
Total Fat: 8-12g
Total Carbohydrate: 20-25g
Protein: 2-3g