Roasted Kabocha Squash


This is a simple roasted kabocha squash that will keep your taste buds happy.

Roasted Kabocha Squash
Prep time
Cook time
Total time
Serves: 4
  • 1 kabocha squash
  • 2-3 tbsp of the oil of your choice
  • sea salt
  • black pepper
  • cinnamon, optional
  1. Wash your squash under cold water and pat dry
  2. Preheat oven to 400 Degrees F
  3. Cut the top and bottom off of your squash so you have a flat surface to work with
  4. Cut your squash in half and remove the seeds
  5. Slice your squash into equal size wedges and place in a mixing bowl
  6. Toss with the oil of your choice with the salt and pepper
  7. Place in a single layer on your baking sheet
  8. Bake for 30 minutes flipping halfway through
  9. Remove from the oven, let cool, and sprinkle with cinnamon if you would like
  10. Enjoy
This squash can be eaten with the skin on like I enjoy it, or you can peel it after washing it and follow the same instructions

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  1. I have to admit, when I first read the name of this, I read it as “Roasted KOBIASHI Squash”!!! Guess I know what movie I’m gonna be watching tonight! “The Usual Suspects”!!!! lol!!!

  2. I dont add anything on mine and simply bake it until done at 400 F but yours with the oil added looks so amazing :)

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