Delicious Roasted Kabocha Squash Recipe

Let autumn give you a big, warm hug with this Delicious Roasted Kabocha Squash.

Move over pumpkin spice, there’s a new fall favorite in the house. This Roasted Kabocha Squash puts out the welcome mat for fall flavors with its warm and delicious mix of spice, honey, and fresh herbs.

I first tried this at my aunt’s house. She lives further than the holler, and if you know a thing or two about Appalachia, you know that’s pretty far into the mountains. She tends a massive garden along with a bevy of adopted stray animals, a barnful of horses past their riding prime, and a yard of chickens who rule the roost. All this to say, she knows her way around a kitchen. So, we’re always willing to make the trek with the reward of a delicious dinner waiting. And she never disappoints.

During my last visit, she offered up this twist to perennial fall favorites like Butternut Squash Soup or Pumpkin Bread, and it’s become a must-have item on my seasonal menu.

What is Kabocha Squash?

Kabocha squash is a winter squash known for its sweet flavor. It is originally from Japan and is sometimes called Japanese pumpkin. It tastes similar to a sweet potato or pumpkin but has a denser texture and sweeter flavor. Its skin ranges from dark green to orange while its flesh is orange. I love to bake it, steam it or use it in soups and stews. One final good news, you should eat it skin-on as the skin is full of fiber.

Why You Will Love This Recipe //

You know I love an easy recipe that tastes complex, and this Kabocha Squash recipe is a perfect example. With only a few ingredients, you can prepare a fantastic dish that works as a main or a side. Plus, squash is, well, squashed full of antioxidants, fiber, and vitamins, so you can feel good while you eat well.

Ingredients //

If you’ve never bought kabocha squash before, it’ll be in the fresh produce aisle of your local grocery store.

• 1 kabocha squash
• 2 TBSP extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1 tbsp honey
• Fresh rosemary sprigs
• 1 tsp cayenne pepper

How to Make // The Steps

Step 1: Preheat the oven to 425°F and prepare a baking tray with baking paper.

Step 2: Slice the squash in half lengthwise, scoop out the seeds, and then slice into 1-inch thick slices. 

Step 3: Place the slices on the prepared baking tray, drizzle with olive oil and honey, and sprinkle with salt, pepper, cayenne pepper, and fresh rosemary sprigs.

Step 4: Roast the squash for 35 minutes, flipping halfway, until it’s golden brown and tender.

Step 5: Arrange the roasted squash on a platter and drizzle with some extra virgin olive oil and fresh rosemary sprigs.

Step 6: Season to taste with salt, pepper, and cayenne pepper. Enjoy!

Tips & Tricks For a Perfect Roasted Kabocha Squash

• Choose a squash that feels heavy for its size.
• I also like when the squash has an even green color and firm rind.
• You don’t want your squash to burn so keep a close eye on it, especially when the cooking time nears the end .
• These squash look so pretty, make sure to arrange them well on a platter.
• I usually drizzle a bit of olive oil and garnish with rosemary sprigs.
• Last but not the least, enjoy the dish while it’s hot!

FAQs

Serving Suggestions //

Just as fall offers treasures from changing leaves to bonfires and football games, this dish is noted for its versatility. Serve it with mains like this stove-top chicken or this delectable herb-roasted turkey. Or you can pair your roasted squash with some quinoa or a crisp salad.

Make Ahead and How to Store //

You can definitely prep this squash a day in advance. Just slice and season, then place in the fridge. When you’re ready to cook, just throw it in the oven! The squash also stores well in the fridge for two to three days. When you’re ready for leftovers, place them in the microwave for a bit or the oven at 350°F.