Roasted Kabocha Squash Tots

This kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection. The squash pieces taste awesome dipped in ketchup just like tater tots.

I’m still on crutches and I can’t bend my leg, but don’t worry I have some fabulous news… I’ve officially found my favorite squash!

Kabocha Squash

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. It’s packed with fiber, beta-carotene, iron, vitamin C and B vitamins and has fewer calories and carbs than butternut squash. 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.

The only issue is that kabocha squash is a little hard for me to find here in Richmond. For the past few years I couldn’t find it anywhere except our local Asian food markets. Lucky for me they are quite abundant this year – I’ve seen them at our local farmers market and I got this one at Ellwood Thompson’s.

My favorite way to cook kabocha squash, and any other vegetable for that matter, is to roast it.

This roasted kabocha squash recipe uses just coconut oil and sea salt and makes for a delicious side. It's awesome dipped in ketchup just like tater tots.

You can cut kabocha into slices but I thought it would be fun to do chunks and eat them dipped in ketchup like tater tots. It was a fabulous idea.

Kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection. The squash pieces taste awesome dipped in ketchup just like tater tots.

For one batch I used a little coconut oil and sea salt, for the other I didn’t put anything on the squash. Coconut oil makes everything taste rich and delicious and the sea salt enhances the flavor but both methods work fine.

Serve these little tots with your favorite veggie burger for the perfect meal. Check out these curried pumpkin black bean burgers or these black bean burgers if you need some inspiration. I had mine with a locally made NoBull burger, which btw, was delicious! I’m glad I had those on hand as they were super easy for Isaac, my personal chef as of late, to whip up. 😉

As a quick update on the knee injury  – I have my MRI scheduled for Thursday of this week and then a follow up appointment on Friday to find out the results. Praying for good news.

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Roasted Kabocha Tots

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 20 mins
  • Yield: 3-4


Kabocha squash is lightly coated with olive  oil and sea salt and roasted to perfection. The squash pieces taste awesome dipped in ketchup just like tater tots.


  • 1 kabocha squash
  • 1 tablespoon olive oil (optional)
  • sea salt (optional)


  1. Preheat oven to 400°F.
  2. Wash the outside of the squash with warm water.
  3. Cut the squash in half and scoop out all the seeds. You can peel the outer skin of the squash but don’t need to – it softens right up when cooked and it’s perfectly fine to eat.
  4. Cut the squash into 1-inch chunks.
  5. Toss the squash with oil (if using), sprinkle with sea salt and spread on a roasting pan.
  6. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender with a few brown spots.
  • Category: Side
  • Method: Roast

Keywords: kabocha tots

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Recipe rating

    1. Peggy
      October 31, 2015 AT 10:29 am

      GREAT. So little oil is needed:) I made dip with ketchup and a little chili sauce WOW . Really tasted like sweet potatoes tots . HEALTHY TOO

    2. Peggy
      February 11, 2015 AT 9:13 pm

      I am not a vegan, I love all the bad stuff I give this a 10. I used ketchup and chili sauce easy and everyone will love it. not just the health conscious group.

      1. Brittany Mullins
        February 11, 2015 AT 9:57 pm

        Hooray! So glad you liked the roasted kabocha, Peggy. 🙂

    3. Shelly Y.
      January 18, 2015 AT 9:19 am

      I live in northern Virginia and it is hard to find. Just love, love this squash. Thanks for the tip on the skin is good it eat. I have always cut it off! I am glad I found your site, now bookmarked!

    4. Alexandra Maul – Made to GlowAlexandra
      October 5, 2014 AT 3:10 pm

      These are awesome! It was my first time trying kabocha and I love it this way! Thanks so much 🙂

      1. Brittany Mullins
        October 7, 2014 AT 7:59 am

        Oh yay! I’m so happy that you enjoyed it. Kabocha is so delicious!!

    5. Linda
      February 22, 2014 AT 9:45 am

      Thanks for posting this. I tried it last night and threw in fennel seeds for a little extra flavor. It paired well with kale salad and salmon.

      1. Brittany Mullins
        February 22, 2014 AT 4:17 pm

        So glad you liked the tots Linda! Thanks for coming back to comment and let me know. 🙂

    6. Becci
      October 27, 2013 AT 2:31 pm

      Backyard Food Solutions just picked these up at the Plant City Farmer’s Market last week. I brought one home to try as I’ve never had before. I do love roasted veggies so I’m looking forward to sampling! I’ve used coconut milk, but haven’t tried the oil yet. Definitely will put on my shopping list. I also saw a risotto recipe using this squash! Going to wash and put in the oven now!

      1. Brittany Mullins
        October 28, 2013 AT 9:47 am

        Awesome! Let me know what you think of it. 🙂

    7. Susan Z.
      October 7, 2013 AT 3:13 pm

      Finally found one of these at my local grocery store. The cashier didnt’ know what it was and had no price code for it. He had to ask someone in produce to check and they did and came back to us and said it was a “buttercup” squash. I guess the store doesn’t know what it is either! Oh well, looking forward to roasting it up tomorrow for dinner!

    8. Heather
      September 2, 2013 AT 8:46 pm

      I just made this and it was so good! We mixed a little siracha with our ketchup for dipping.

    9. jgvanallen
      August 17, 2013 AT 11:59 am

      Love your web site. Would love to be emailed about new posts!

      1. Brittany Mullins
        August 17, 2013 AT 1:55 pm

        Hey there! If you go to this link, you can sign up for my new posts to be emailed to you.

    10. Kimber
      August 14, 2013 AT 6:19 pm

      I ended up with one of these squashes and I’ve had no idea what to do with it. Your post not only gave me an idea but got me excited to try it. Sold. I already know this will be delish. Mmmm ketchup

      1. Brittany Mullins
        August 14, 2013 AT 7:44 pm

        Yay! You’re going to love it!

    11. D Parks
      April 6, 2013 AT 2:57 pm

      Just found this squash (in northern NH). Absolutely the best! I love dry squash. This one has amazing flavor ( my favorite previously was blue hubbard)…even just steamed with butter and s&p. The label said it came out of Mexico,but that is not necesarily where it originated from. Bet I can cut it in half, seed it, turn it cut side up, seed it, add brown sugar and butter, bake it….and it would be absolutley amazing

    12. Elena
      February 18, 2013 AT 12:57 pm

      Hi, this is the first time I have tried the recipe. Mine came out really dry. I used two T coconut oil and cooked for only 25 minutes. Do you think I could have gotten a bad squash? It was pretty big! Thanks!

    13. Michele
      January 24, 2013 AT 1:55 pm

      Your recipe for Kabocha Squash sounds great. I’m heating up the oven and looking forward to trying this squash for the first time.

    14. LAA
      January 15, 2013 AT 10:19 am

      Wanted to thank you for your wonderful kabocha-tot recipe! 🙂 My Dad LOVES squash and this was the first time either of us had had kabocha. I mixed it with olive oil with a dash of sesame oil (all I had) and sprinkled with sea salt. Roasted per your instructions and we both loved it! I only made half the squash and he asked me how soon I would be making the other half. Thank you so much for a wonderful new way to make squash Brittany!

      1. Brittany Mullins
        January 15, 2013 AT 10:26 am

        Aww. Thank you so much for such a sweet comment. I’m so glad you and your dad enjoyed the recipe. I actually made kabocha tots for dinner last night. 🙂

    15. rachel
      January 14, 2013 AT 1:04 am

      This is the first time I’ve tried cooking this type of squash and it worked out beautifully! Thanks for the cooking tips. 🙂

    16. The Healthy Apple
      December 1, 2012 AT 8:58 pm

      This sounds GREAT Brit; I love roasted veggies!!

    17. Iris
      November 29, 2012 AT 11:52 am

      I looove kabocha! Will have to make these tots 🙂

    18. Amber @ Slim Pickin’s Kitchen
      November 29, 2012 AT 10:46 am

      A cross between a sweet potato and a pumpkin?!? Sign me up!!! Hope everything with your MRI goes well!

    19. Yum! We use kabocha squash in the restaurant almost every day – great addition to curries! Served up like this it’s just amazing! Great snack to have on stand by – so incredibly addictive!

    20. Alina @ Keep Smiling and Love Life
      November 28, 2012 AT 7:21 pm

      Roasting in the process! Can’t wait to taste it ^^

      1. Brittany Mullins
        November 28, 2012 AT 7:47 pm

        Yay! Let me know what you think.

    21. jenny
      November 28, 2012 AT 4:39 pm

      just bought one today and cooking it tonight!!! thanks, B!

      1. Brittany Mullins
        November 28, 2012 AT 7:50 pm


    22. Emily @ Emily Eats and Runs
      November 28, 2012 AT 3:48 pm

      Thanks so much for the recipe! I’ve never tried Kabocha squash, but it sounds amazing!

    23. Katie
      November 28, 2012 AT 3:21 pm

      Looks yummy. I love butternut squash but hate pumpkin! Does it have a pumpkin-flavor?

      1. Brittany Mullins
        November 28, 2012 AT 5:57 pm

        If you like butternut squash, I think you’d love Kabocha squash. It’s not too pumpkiny.

    24. Sara @ sarasmiles
      November 28, 2012 AT 2:48 pm

      Heck yes! A mix btwn sweet potato and pumpkin? It’d be my favorite too. Once I finish off my acorn squash that will be next on my list! I swear I saw them at TFM as well. I remember because I was confused with the kabocha and whether it was related to kombucha. Clearly I’ve never had it before and I swear winter makes my mind fuzzy

    25. Rachel
      November 28, 2012 AT 10:39 am

      I absolutely loooove kabocha! it’s so tasty 😀 I hope your knee gets better soon!!

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