Roasted Kabocha Squash: Simple & Sweet Side (Print Version)

Roasted Kabocha Squash is an easy, flavorful side. Learn my simple recipe for perfectly tender, slightly sweet Kabocha Squash every time.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Fresh Produce

01 - 1 medium Kabocha squash (about 2-3 lbs), unpeeled, deseeded, and cut into 1-inch wedges

→ Flavor Enhancers

02 - 2 tbsp olive oil
03 - 1 tbsp brown sugar
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Optional Extras

08 - Fresh parsley, chopped (for garnish)
09 - A drizzle of maple syrup (for extra sweetness)
10 - Toasted pecans (for crunch)

# Instructions:

01 - First things first, let's tackle that squash! Give your Kabocha a good wash. Now, for the tricky part: cutting it. I usually start by carefully slicing it in half with a large, sharp chef's knife. Be super cautious here, it's tough! Then, scoop out the seeds and stringy bits with a spoon – honestly, this is the easiest part. Once cleaned, cut the halves into wedges, about 1-inch thick. I often see people trying to peel it, but you don't need to; the skin is edible and softens beautifully when roasted.
02 - In a large bowl, toss those beautiful Kabocha wedges with the olive oil. Make sure every piece gets a nice, even coating. This is where I always make sure there’s enough oil, remembering my sticky pan incident! Then, sprinkle in the brown sugar, cinnamon, nutmeg, salt, and black pepper. Use your hands to really get in there and coat everything evenly. You want to see those spices clinging to the squash, promising all that delicious flavor. Don't be shy; a good massage helps everything meld together.
03 - Line a large baking sheet with parchment paper – seriously, this is a game-changer for easy cleanup! Spread the seasoned Kabocha squash wedges in a single layer. Don't overcrowd the pan, hon, or they'll steam instead of roast, and we want that lovely caramelization. If you have too many, use two baking sheets. I once crammed too much on one pan and ended up with soggy squash, which was just a bummer.
04 - Pop that baking sheet into your preheated oven at 400°F (200°C). Let it roast for about 15-20 minutes. You'll start to smell the spices warming up, that sweet, earthy aroma filling your kitchen – it’s just the best! This initial roast helps the squash begin to soften. I always peek in around the 15-minute mark; I get so excited to see those edges just starting to turn golden. It's a bit like watching magic happen.
05 - Carefully pull the baking sheet out and, using a spatula, flip each Kabocha squash wedge. This ensures even cooking and browning on both sides. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the squash is fork-tender and beautifully caramelized. The edges should be slightly browned and crispy, and the flesh soft and sweet. This is where patience pays off, trust me!
06 - Once your roasted Kabocha squash is perfectly tender and golden, pull it out of the oven. The smell will be incredible, a mix of sweet, spicy, and earthy notes. You can serve it immediately, maybe with a sprinkle of fresh parsley if you’re feeling fancy, or a tiny drizzle of maple syrup for extra sweetness. It’s warm, comforting, and just so darn good. I honestly can't wait for you to try it, it's a dish that just makes you feel good from the inside out.

# Notes:

01 - Using parchment paper is a total game-changer for easy cleanup and preventing stickage—trust me, I learned the hard way!
02 - For storage, let the squash cool completely before putting it in an airtight container; this keeps it from getting mushy.
03 - If you don't have brown sugar, maple syrup works pretty well as a substitute, giving a slightly different but still delicious sweetness.
04 - Serving this with a sprinkle of toasted pecans adds an amazing crunch and extra layer of flavor that I absolutely love.

# Equipment Needed:

01 - Large mixing bowl
02 - Sharp chef's knife
03 - Cutting board
04 - Large baking sheet
05 - Parchment paper

# Nutrition (Per Serving):

Calories: 150
Total Fat: 8g
Total Carbohydrate: 20g
Protein: 2g

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