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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!
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.
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!
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.
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.Â
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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
So sorry to hear that, Sarah! How thick did you make your squash slices? Your oven might just also run hotter.
With a squash this tasty, you don’t need to add many ingredients. This recipe was perfect! I received my squash in an imperfectfood.com box. This was the first easy recipe that I found. My squash accompanied fresh salmon and a green salad. Perfecto!
So glad you loved this recipe, Michelle. Thanks for coming back to leave a review. I really appreciate it. 🙂
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.
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!
What goes well with this type of squash, meat ?? What kind?
Any type of protein would be delicious with this squash (chicken, fish, tofu, etc.)!
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!
Yay! So glad you enjoyed this recipe, Melissa. That dipping sounds super yummy!