This Roasted Kabocha Squash will make you fall in love with roasted veggies! Cooked to perfection, covered in a sticky, savory-sweet glaze!
Why you will LOVE This Recipe
In these chillier months following summertime, I’m all about a few foods that I believe are ESSENTIAL this time of year! Pumpkin, baked goods, and meals using squash are some of my absolute FAVES and must-haves in the fall. Today, we’re coming in HOT with the BEST roasted kabocha squash recipe you will ever have. It might even be more loved than my oven roasted kabocha squash! This squash, roasted to perfection, is seasoned deliciously and we add some sweet and nutty elements to it that totally amp up the flavor. Serve it on your Thanksgiving table this holiday season and you’ll be glad you did!
Can you eat the skin on Kabocha Squash?
You most definitely can! For this recipe, I sliced the skin off of my kabocha squash after scooping out the seeds, but it is totally edible so if you want to keep it on when making your whole roasted kabocha squash, then go for it! It’s not like making kabocha squash soup, where you need to it be smooth and skin free!
Although squash is flavorful and can be seasoned with just a little oil, salt and pepper before roasting, I wanted to kick it up a notch and mix things up for this roasted kabocha squash recipe. I added some fun sweet and nutty flavors to make this dish a little different and add a whole lot of flavor! Here’s what you’ll need to make it:
- Kabocha Squash
- Olive Oil
- Sea Salt
- Maple Syrup
- Soya Sauce
- White Miso Paste
- Fresh Ginger
- Sesame Seeds
How to cut a Kabocha Squash
To cut your squash, simply hold it upright carefully, and use a large, sharp knife to slice through the middle of it so that it’s cut in half. Next, you will want to cut off the stem and scoop out the seeds so that it is ready to make roasted kabocha squash.
How to make Roasted Kabocha Squash
Turn on the oven so that it can heat up while you prepare the squash. Slice the squash in half and scoop out the seeds. Next, slice up the squash into wedges and toss them with oil to coat.
Arrange the wedges on an ungreased baking sheet and place them in the oven to cook. Halfway through cooking time, flip the squash wedges and continue cooking until they are fork tender.
Make the Glaze
While the squash roasts, whisk together all of the glaze ingredients in a small bowl.
Brush half of the glaze onto one side of the squash wedges and pop them in the oven to broil- only for a short time. Flip the wedges and brush them with the remaining glaze, then broil them again until they are golden brown.
Sprinkle the roasted squash slices with cilantro and sesame seeds. DEVOUR!
Now that you have a delicious squash side dish, roasted to perfection, it’s time to complete the plate! So many things would pair well with this recipe- I suggest serving it with some turkey, keto creamed spinach and a side of cranberry sauce with maple and orange.
more squash recipes
- 1 Medium Kabocha Squash (about 3 1/2 lbs)
- 1 1/2 Tbsp Olive oil
- Sea salt
For the glaze
- 1 1/2 Tbsp Maple syrup
- 1 Tbsp Tahini
- 1 Tbsp Soy sauce
- 3/4 tsp White miso paste
- 1/4 tsp Fresh ginger, minced (optional)
- Chopped cilantro (optional, for garnish)
- Sesame seeds (optional, for garnish)
- Heat your oven to 400 degrees.
- Cut the squash in half and scoop out the seeds. OPTIONAL: slice off the skin (I like to, but it's totally edible so you don't have to)
- Slice the squash into 3/4 inch thick wedges and toss with the oil.
- Arrange on an ungreased baking sheet and cook for 10 minutes. Flip each piece and cook until fork tender, another 9-11 minutes.
- While the squash cooks, whisk all the glaze ingredients together in a small bowl.
- Once the squash has cooked, turn the oven to HIGH BROIL. Brush half the glaze over the squash and broil until golden brown, about 1 -2 mins. Watch it closely as it burns quickly
- Flip the squash and repeat with the rest of the glaze, broiling another 1-2 minutes.
- Sprinkle with cilantro and sesame seeds (if desired) and DEVOUR!
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