Roasted Kabocha Squash

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  1. 1 medium kabocha squash
  2. 2 T ghee olive oil, avocado oil, or melted coconut oil
  3. salt
  4. pepper


  1. Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it.
  2. Cut the top and bottom off of the squash. Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up.
  3. Cut the squash in half.
  4. Scoop out the seeds and cut the squash into thin wedges.
  5. Toss the squash with selected oil, and sprinkle the slices with salt and pepper.
  6. Place the squash in a single layer on a foil or parchment lined rimmed baking tray and place in the oven.
  7. Roast the squash for 30 minutes, flipping them over at the midpoint.
  8. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.

Picture of Recipe

Roasted Kabocha Squash - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Side Dish
Type of Food: Vegetarian
Ethnicity/Origin: Japanese,Asian
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake

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