Cinnamon Maple Roasted Kabocha Squash



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This cinnamon maple roasted kabocha squash is the perfect sweet side dish for fall and super easy to whip up. Kabocha squash wedges are tossed with olive oil, maple syrup, cinnamon and salt and roasted to caramelized perfection.

Kabocha squash is one of my favorite winter squashes. It’s sweet yet savory and honestly is the perfect addition to a wide variety of recipes! In the past I’ve made roasted kabocha tots. They’re bite-size and are great on salads, in grain bowls or just as a snack.

The tots are tasty, but I love adding an extra hint of sweetness by roasting the squash with a little maple syrup and cinnamon. By using a small amount of both, the squash ends up a bit sweeter than on its own but not overly sweet or drenched in a thick sugary glaze! The maple cinnamon seasoning takes only a little bit of effort and makes a side dish that’s perfect for special occasions and holiday meals. And oh my goodness, it’s an amazing addition to fall and winter salads. I’m hooked on it!

An overhead photo of a plate of cinnamon roasted Kabocha squash slices. A fork rests next to the plate.

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 is 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 (aka tender after baking!) so you don’t have to peel it before or after roasting.

When looking for kabocha squash, pick one that feels heavy for its size, is firm and without bruises. The squash is shaped like a flatter pumpkin and is usually green with light stripes or spots.

Is Kabocha Squash Healthy?

Heck yes it is! It’s packed with fiber, beta-carotene, iron, vitamin C and B 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!

Ingredients measured out to male cinnamon maple roasted kabocha squash: oil, kabocha squash, maple syrup, salt and cinnamon.

Here’s What You Need

  • kabocha squash – look for a kabocha squash that is firm and without bruises. It should feel heavy for its size and weigh about 1 pound.
  • olive or avocado oil – to roast the squash in. Any neutral oil works, but I prefer olive or avocado oil.
  • maple syrup – I’m playing up the sweetness of the squash and adding maple syrup as an added natural sweetener.
  • cinnamon – the perfect spice pairing for the squash and maple syrup.
  • sea salt – I love the salty-sweet combination of this recipe. The salt really brings the flavors together!
A cutting board with a Kabocha squash sliced and deseeded.

Flavor Variations

The fun thing about roasted vegetables is that the flavor combinations are endless. Here are some variations for roasted kabocha squash:

  • Add chopped onion and a minced garlic clove along with oil and sea salt. I love this variation of savory + sweet!
  • Mix 2 Tablespoons of fresh rosemary or sage with kabocha squash, oil and sea salt for an herby dish.
  • Add 1 teaspoon of cayenne powder or chili powder to the recipe below for a spicy-sweet variation.
Side by side photos of cinnamon maple kabocha squash on a sheet pan before and after being roasted.

How to Prep and Cook Kabocha Squash (No Peeling Needed!)

Because you don’t have to peel kabocha squash, it’s super simple to make. Place the stem down on the cutting board and cut the squash in half. Use a large spoon to scoop out the seeds and then slice into wedges.

To roast the squash, toss the wedges in oil, maple syrup, cinnamon and sea salt. Bake at 400ºF for 30 minutes, flipping halfway through.

Pro tip!
Don't let your kabocha seeds go to waste – roast them up instead for a healthy snack! You can follow my recipe for roasted pumpkin seeds. 

You Can Microwave to Soften

I haven’t needed to do this, but if your kabocha squash is too hard to cut with the knife you’re using, you can use the microwave to soften it up first! Poke about 4-5 holes throughout the squash (so it doesn’t explode) and microwave for 2-3 minutes. Keep microwaving in 60-second increments until your squash is soft enough to cut in half. Let cool and then chop.

A shallow bowl with slices of cinnamon maple roasted Kabocha squash. A fork rests inside the bowl.

How to Serve

There are so many ways to enjoy this roasted kabocha squash! Here are some ideas:

How to Store and Reheat

To store, let the kabocha squash cool completely and then place the wedges in an airtight container. It will last 3-4 days in the refrigerator. I like eating squash cold sometimes but you can easily reheat it in a toaster oven, traditional conventional oven or microwave. If reheating in the oven, place squash on a baking sheet and bake for 5-10 minutes at 400°F until heated throughout. You can also turn on your broiler and broil for 2-4 minutes (just be careful not to burn the squash). Alternatively, you can reheat in the microwave in 45-second intervals. Just note that your squash will be softer if reheating in the microwave.

More Squash Recipes to Try

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.42 from 29 votes

Cinnamon Maple Roasted Kabocha Squash

This cinnamon maple roasted kabocha squash is the perfect sweet side dish for fall and super easy to whip up. Kabocha squash wedges are tossed with olive oil, maple syrup, cinnamon and salt and roasted to caramelized perfection.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 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
  • ½ 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.
    Slices of Kabocha squash covered in oil and seasoning on a sheet pan, ready to be roasted.
  • Arrange squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Enjoy!
    Freshly roasted Kabocha squash on a sheet pan.



Serving: 1/2 of recipe | Calories: 166kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 822mg | Fiber: 4g | Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: kabocha squash, maple roasted kabocha squash
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About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


    1. Yay! So happy to hear this recipe was a hit, Krista. Thanks so much for the review. I really appreciate it!

  1. 5 stars
    These were sooo good! I added a teaspoon on chili powder. I’m going to serve it as a side to a big pot of chili I just made.

  2. I haven’t made this yet, but I Will! I really just wanted to pop in and encourage people to try kabocha. After I discovered it a couple of years ago, I started roasting it and using the flesh in place of pumpkin. It is sooo good!

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