Roasted Kabocha Squash
Roasted Kabocha Squash

Roasted Kabocha Squash


November 28, 2016

A quick and easy method to roast Kabocha squash in the oven. Kabocha is a Japanese variant of winter squash that has deep-green color on the outside and bright orange/yellowish flesh on the inside. It tastes sweet/suitable for roasting, boiling/steaming, and baking. When Kabocha is not readily available in your grocery store, you can experiment with different variants of squash such as butternut or buttercup squash.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 6 Servings


1 medium Kabocha squash, washed

2 tbsp. of olive or coconut oil

Pinch of paprika, salt, and black pepper


1Preheat oven to 400F.

2With a sharp knife, remove the Kabocha’s stem, then cut the Kabocha squash into halves.

3Clean the inner part of Kabocha by removing the seeds with a spoon.

4With a sharp knife, cut the Kabocha squash into thin wedges.

5Place the Kabocha wedges in a large bowl, coat with olive/coconut oil and season with a pinch of paprika, salt, and pepper to taste. Mix well.

6Prepare a large baking sheet and line it with aluminum foil or parchment paper.

7On a large baking sheet, place and spread the seasoned Kabocha wedges in a single layer.

8Bake for 30-35 minutes or until the wedges are fully cooked and soft in the center.

9Remove the skin: carefully peel the green layer that attaches to the flesh.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.