Go Back Email Link
–+ servings
Close up of roasted kabocha squash with sesame seed garnish on a parchment paper on wooden platter.

Roasted Kabocha Squash

Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 181kcal
Author: Shruthi Baskaran-Makanju
Roasted kabocha squash is a buttery, nutty fall favorite! Healthy, easy, and versatile, it’s perfect for cozy dinners. Vegan and gluten-free.
Print Recipe Add to Collection

Ingredients

  • 1 lb kabocha squash
  • 3 tablespoons olive oil
  • pinch of salt
  • ¼ teaspoons black pepper
  • 1½ teaspoons tamari substitute soy sauce if not gluten-free
  • 3 tablespoons maple syrup substitute honey if not vegan
  • 1 teaspoon ground ginger
  • 2 teaspoons sesame seeds

Instructions

  • Use a sharp knife to carefully cut the squash in half down the middle. Then use a spoon to take off the seeds inside each half. Then slice into 1½ inch slices.
  • Preheat the oven to 400°F.
  • Use a medium to a large bowl to toss the squash, olive oil, salt, and pepper.
  • Place the slices on the baking sheets and roast for about 10 minutes.
  • Use a small to medium bowl to combinetamari (or soy sauce), maple syrup (or honey), and ginger. Then use a kitchen brush to spread the glaze ver the slices.
  • Roast for about 10 minutes or until golden brown.
  • Drizzle with sesame seeds, serve and enjoy!

Notes

  • Make sure to select a ripe squash. You can tell a kabocha squash is ripe when it's deep green in color and feels heavy for its size. Avoid squash with any blemishes or soft spots.
  • Cut your squash into even pieces. This will help it cook evenly and prevent burning.

Nutrition

Calories: 181kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 132mg | Potassium: 448mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1551IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 1mg