Cinnamon Maple Roasted Kabocha Squash

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2


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.


  • 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


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

  • Category: Side
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/2 of recipe
  • Calories: 237
  • Sugar: 13g
  • Fat: 7g
  • Carbohydrates: 44g
  • Fiber: 15g
  • Protein: 6g

Keywords: maple roasted kabocha squash, kabocha squash