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Kabocha Squash

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Kabocha Squash, or Japanese pumpkin, is naturally sweet and nutty with a dense, creamy texture—perfect for roasting, soups, or mashing. It’s easy to prepare, nutrient-rich, and deeply comforting.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Japanese-Inspired
  • Diet: Vegan

Ingredients

  • 1 medium kabocha squash
  • 2 tbsp olive oil or melted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/2 tsp garlic powder, paprika, cinnamon, or 1 tbsp maple syrup

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Carefully cut the kabocha squash in half and scoop out the seeds. Cut into wedges or cubes, leaving the skin on.
  3. Toss squash pieces with olive oil, salt, pepper, and any additional seasonings.
  4. Spread in a single layer on a baking sheet.
  5. Roast for 25–35 minutes, flipping halfway through, until tender and golden.
  6. Serve warm as a side or in salads, bowls, or soups.

Notes

  • Microwave whole squash for 2–3 minutes to make slicing easier.
  • For sweet flavor, drizzle with maple syrup and sprinkle cinnamon before roasting.
  • For a savory twist, add garlic powder and smoked paprika.
  • Mash with butter and warm milk for a creamy variation.
  • Freeze roasted squash in cubes for up to 2 months.

Nutrition

Find it online: https://juliameals.com/kabocha-squash/