Simple Roasted Kabocha Squash: Sweet & Tender Bites (Print Version)
Simple Roasted Kabocha Squash brings sweet, tender flavor to your table. Learn my easy method for perfectly caramelized 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:
→ Main Ingredients
01 -
1 medium kabocha squash (about 2-3 lbs), seeds removed, cut into 1-inch wedges
02 -
2 tbsp olive oil
03 -
2 tbsp maple syrup
→ Flavor Boosters
04 -
1 tsp garlic powder
05 -
1/2 tsp smoked paprika
06 -
1/2 tsp sea salt
07 -
1/4 tsp black pepper
→ Garnish
08 -
1 tbsp fresh rosemary, chopped (optional)
# Instructions:
01 -
Okay, first things first, tackling that kabocha! Carefully slice it in half with a sturdy, sharp knife. Trust me on the sharp knife part – I've had some close calls. Scoop out the seeds and stringy bits with a spoon; honestly, it's easier than you think. Then, cut each half into roughly 1-inch thick wedges. I don't bother peeling it, the skin gets tender and edible when roasted. It's a little messy, but so satisfying when you get those perfect crescent moons.
02 -
Now for the fun part! In a large bowl, toss those kabocha wedges with olive oil, maple syrup, garlic powder, smoked paprika, sea salt, and black pepper. Get your hands in there and really make sure every piece is coated. This is where the magic starts to happen; you want all those flavors to hug the squash. I once tried to just drizzle it on the baking sheet, and it was a disaster – unevenly seasoned and some pieces just dried out. Don't make my mistake!
03 -
Spread the seasoned kabocha squash in a single layer on a large baking sheet lined with parchment paper. This is crucial for even roasting and getting those crispy edges we all love. If they're too crowded, they'll steam instead of roast, and nobody wants soggy squash. I usually need two baking sheets, honestly, because I always make extra. Give them a little space to breathe, you know?
04 -
Pop that baking sheet into your preheated oven at 400°F (200°C). Let it roast for about 20 minutes, then flip the pieces. You'll start to see some beautiful caramelization happening. The smell, oh my goodness, the smell that fills your kitchen at this point is just incredible – sweet and savory and earthy. I always peek through the oven door, getting excited for that golden brown goodness.
05 -
After flipping, continue roasting for another 15-20 minutes, or until the kabocha squash is fork-tender and deeply golden brown at the edges. Every oven is a little different, so keep an eye on it. I’ve definitely over-roasted a batch or two in my early days, ending up with slightly charred (but still edible!) bits. You want tender, sweet, and just a touch crispy. Don't be afraid to pull out a piece and give it a taste test!
06 -
Once your roasted kabocha squash is done, pull it out of the oven. If you're using fresh rosemary, now's the time to sprinkle it over the top. The warmth of the squash will release its aromatic oils, making it smell even more amazing. A little extra sprinkle of sea salt can really make the flavors pop. Serve it warm, right off the sheet pan, and watch it disappear. It's truly a simple dish that brings so much joy to the table.
# Notes:
01 -
Don't overcrowd the baking sheet, or your squash will steam instead of roast.
02 -
Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat in the oven for best texture.
03 -
Maple syrup works wonders, but honey or brown sugar are good substitutes if you're out.
04 -
Serve it with a sprinkle of chili flakes for a little kick, it's my favorite twist!
# Equipment Needed:
01 -
Sharp knife
02 -
large cutting board
03 -
large mixing bowl
04 -
large baking sheet
05 -
parchment paper
# Nutrition (Per Serving):
Calories: 180
Total Fat: 8g
Total Carbohydrate: 25g
Protein: 2g