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Roasted Kabocha Squash

This Roasted Kabocha Squash will make you fall in love with roasted veggies! Cooked to perfection, covered in a sticky, savory-sweet glaze!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Calories 170kcal
Author Taylor Kiser


  • 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!



Calories: 170kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 834mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3079IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 2mg