Cinnamon Maple Roasted Kabocha Squash


This roasted kabocha squash is the perfect sweet side. Made with low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon. Vegan and gluten-free.

Kabocha squash is one of my favorite winter squashes. It’s sweet yet savory and honestly the perfect addition to a wide variety of recipes! In the past I’ve made roasted kabocha tots which are so tasty on salads, in grain bowls or just as a snack (dipped in ketchup). Or even as part of breakfast… anyone else on board with squash for breakfast?

The tots are great, but I love adding an extra hint of sweetness by roasting the squash with a little maple syrup and cinnamon. And we’re just using a tiny bit of both so the squash is a bit sweeter but not overly sweet or drenched in thick sugary glaze! It takes only a tiny bit of effort but the maple cinnamon seasoning makes a side dish that’s perfect for holiday meals. And oh my goodness, it’s an amazing addition to fall and winter salads. I’m hooked on it!

Maple roasted kabocha squash on a baking sheet.

What is kabocha squash?

Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I’ve found, even sweeter than my other favorite, butternut squash. The texture smooth and creamy but hearty enough to roast — basically a cross between a sweet potato and a pumpkin. The best part is that the skin is completely edible so you don’t have to peel it before roasting. Of course, you really don’t have to peel butternut squash either but the skin of butternut is definitely a tougher than that of kabocha squash.

Is kabocha squash healthy?

Heck yes it is! It’s packed with fiber, beta-carotene, iron, vitamin C and B vitamins and has fewer calories and carbs than butternut squash. If you’re looking for a dense, high fiber vegetable to use in place of higher carb ingredients, try kabocha squash!

Maple roasted kabocha squash on a baking sheet.

How do you cook kabocha squash?

Because you don’t have to peel kabocha squash, it’s super simple to make. Start by cutting it half (from the stem down). Scoop out the seeds. Slice into wedges. For this recipe, we toss the wedges in oil, maple syrup, cinnamon and sea salt. Bake at 400°F  for 30 minutes.

Maple roasted kabocha squash in a white bowl.

If you try this roasted kabocha squash recipe please be sure to leave a comment and star rating letting us know how it turned out. Your feedback is so helpful for the EBF team and other EBF readers. 

Cinnamon Maple Roasted Kabocha Squash

5 from 9 votes
Maple roasted kabocha squash is the perfect sweet side. Made with a low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon. Vegan and gluten-free.
Maple roasted kabocha squash on a baking sheet.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2


  • 1 medium kabocha squash, about 1 pound, seeded and cut into 1-inch wedges
  • 1 Tablespoon olive or avocado oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt


  • Preheat the oven to 400°F. On a rimmed baking sheet, toss the squash with the oil, maple syrup, cinnamon and salt.
  • Arrange squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Enjoy!


Serving: 1/2 of recipe Calories: 237kcal Carbohydrates: 44g Protein: 6g Fat: 7g Fiber: 15g Sugar: 13g
Course: Side
Cuisine: American
Keyword: kabocha squash, maple roasted kabocha squash


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Recipe Rating

    1. Sarah
      February 2, 2021 AT 10:45 pm

      1 star
      Totally dried out the squash…I think 15/20 minutes would have been plenty of time to cook. Think this will go into the blender to make a different creation unfortunately

      1. Brittany Mullins
        February 3, 2021 AT 10:12 am

        So sorry to hear that, Sarah! How thick did you make your squash slices? Your oven might just also run hotter.

    2. Michelle
      January 29, 2021 AT 8:26 pm

      5 stars
      With a squash this tasty, you don’t need to add many ingredients. This recipe was perfect! I received my squash in an box. This was the first easy recipe that I found. My squash accompanied fresh salmon and a green salad. Perfecto!

      1. Brittany Mullins
        January 29, 2021 AT 9:39 pm

        So glad you loved this recipe, Michelle. Thanks for coming back to leave a review. I really appreciate it. 🙂

    3. Debbie
      December 8, 2020 AT 4:19 pm

      5 stars
      This was delicious. I belong to a CSA and the first time one of these squash were in my package I had no idea what to do with it so I just plain baked it. Don’t get me wrong it was pretty good but then I found out what it was and made your recipe. Wow thanks. I am making it again tonight to have along with chili rubbed pork chops. Heat and sweet should be delicious.

      1. Brittany Mullins
        December 8, 2020 AT 6:52 pm

        Ohh sounds delicious. I’m so glad you’ve been loving this recipe, Debbie. Thanks for coming back to leave a review. I appreciate it!

    4. Nicole
      October 29, 2020 AT 2:06 pm

      What goes well with this type of squash, meat ?? What kind?

      1. Brittany Mullins
        November 2, 2020 AT 12:33 am

        Any type of protein would be delicious with this squash (chicken, fish, tofu, etc.)!

    5. Melissa G
      October 18, 2020 AT 3:50 pm

      5 stars
      Simple and DELICIOUS! I have loved Kobocha squash for years – this is now my favorite recipe! Made roasted Delicata along with it. Then dipped in a mustard/mayo/maple syrup/cinnamon sauce. TDF! Thank you for this recipe!

      1. Brittany Mullins
        October 19, 2020 AT 12:39 pm

        Yay! So glad you enjoyed this recipe, Melissa. That dipping sounds super yummy!

Parchment paper lined with protein balls.


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