This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Flavor Variations
Good old salt and pepper! Sometimes, simple is the best. The sweetness and nuttiness of this squash makes it super easy to just devour without much else. Japanese-inspired flavor profile with soy sauce, ginger, and sesame seeds (which is what this recipe uses). You can also try roasted kabocha squash with my Japanese sesame dressing! Absolutely delicious. Korean-inspired flavor profile with a gochujang + tahini marinade. Check out the marinade used in my roasted whole cauliflower recipe!
📖 How to roast kabocha squash
🍴 How to serve roasted kabocha squash
Roasted kabocha squash will last 3-4 days in the fridge in an airtight container, or 2-3 months in the freezer. I love storing the squash in these food storage containers. I find that they tend to stay fresh longer this way, even in the fridge! Uncooked, and uncut squash will stay fresh for up to 3-4 months in a cool, dry place (like a pantry!) But you should discard it if it becomes soft, squishy, or moldy! It might not have the same fanfare as pumpkin or acorn squash, but trust me—once you taste it, you’ll wonder where it’s been all your life. I discovered kabocha years ago and quickly fell in love with its versatility and rich flavor. Whether it’s dressed up with bold seasonings or simply sprinkled with salt and pepper, this squash has earned a permanent spot on my table.
It’s buttery without being fattening: Kabocha squash has a rich, buttery texture that makes it taste like an indulgent treat, but it’s quite healthy. One cup of roasted kabocha squash contains only about 80 calories, and is packed with nutrients (vitamins A and C, beta carotene, potassium, and fiber). It’s super versatile. You can either eat roasted kabocha squash as-is, or you can use it in sweet dishes like pies and muffins, or savory dishes like soups and stews. You can even puree it and use it to replace pumpkin puree! Most importantly, it’s absolutely delicious. Its rich flavor pairs well with both sweet and savory ingredients, so you can get creative in the kitchen and come up with all sorts of tasty dishes. Plus, roasting it actually intensifies the natural nutty and sweet flavors, so it’s literally great with just some salt and pepper!
Plus, make sure to check out these 25+ amazing kabocha squash recipes if you want to try different flavor combinations!
This is vegan + gluten-free as written, but you can swap maple syrup with honey or tamari with soy sauce if it suits your dietary needs! I use sea salt to season the kabocha squash but you can use regular table salt as well.
Pro-Tip: If you have a big old cleaver style knife, you can use it! If your knife isn’t very sharp, you may need to use a sawing motion to get through the thick skin of the squash. See the tips in the next section if you need some more help here. Pro Tip: Kabocha seeds are very much like pumpkin seeds, so if you want a tasty and healthy snack, just clean out the stringy parts and then toss the seeds in some olive oil or avocado oil and roast them! Use a medium to a large bowl to toss the squash, olive oil, salt, and pepper. Place the slices on a rimmed baking sheet in an even single layer, and roast for about 10 minutes.
Invest in a sharp cooking knife, and make sure to sharpen it often! I use this chef’s knife, and I’ve had it for almost 10 years. Investing in a good knife like this will save you a lot of stress down the line! If you’re planning to puree the squash or make soup with it, just put the squash in the oven cold. This can sometimes allow the heat to penetrate the squash more easily and prevents the flavors from getting lost in steam. Typically, slicing off the top and bottom of the squash so it has flat surfaces to sit on can help. You can then use a sharp knife to cut it in half, top to bottom. Another tip here is to poke a few holes in the outer surface, and then pop it in the microwave for a minute or two until it softens a bit. Then, you can cut it much easier.
You can serve this kabocha squash a few different ways. My favorites are below, but check out 25+ delicious kabocha squash recipes for more ideas! If you like this recipe, check out my other amazing squash recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
