Roasted Kabocha Squash Tots

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Easy kabocha squash tots made with just a little oil and salt. The best part? The skin gets nice and soft so no peeling is required! They’re a simple and quick side that you can pair with just about any main dish.

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

A serving dish full of roasted Kabocha tots. A few forks lay at the top of the frame.

What is Kabocha Squash?

Kabocha squash (pronouced kuh·bow·chuh) is often called a Japanese Pumpkin. It’s 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.

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.

A whole kabocha squash on a marble countertop.

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.

A Kabocha squash cut in half with the seeds removed and in a bowl.

Here’s What You Need

  • kabocha squash – look for a medium sized squash that is darker grey-green with yellow patches. The brighter the green the less ripe it is!
  • olive oil – to coat the kabocha squash for roasting.
  • sea salt – to season the squash.

How to Make Kabocha Squash Tots

With minimal ingredients, these tots are super easy to make!

Preheat Oven – Start by preheating your over to 400ºF. Was the outside of the squash with warm water to remove any dirt or residue.

Prep Squash – Next, cut the squash in half and scoop out all of the seeds. You can peel the outer skin but you don’t have to! Cut the squash into 1-inch chunks. Toss the squash with oil and sea salt on a baking sheet.

Bake – Spread the squash pieces out and put into the oven. Roast the squash for 15 minutes then remove from the oven and toss. Roast for another 10-15 minutes or until fork-tender with a few brown spots.

tip!
You don't have to peel the outer skin of Kabocha squash if you don't want to! It softens when cooked and is super delicious!
An overhead photo of a serving dish full of Kabocha tots. A spoon rests inside the dish with the tots.

How to Serve

Serve these little tots with your favorite veggie burger for the perfect meal. Check out these black bean pumpkin burgers or my spicy black bean burgers if you need some inspiration.

How to Store Leftovers

These are definitely best eaten fresh, but if you have any leftovers you can store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend spreading them on a baking sheet and putting them in the oven at 350ºF for about 5-10 minutes to crisp them up again. If you’re in a hurry, you can use the microwave, but they’ll lose their crispiness.

More Roasted Vegetables

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

4.30 from 10 votes

Roasted Kabocha Squash Tots

Easy roasted kabocha squash made with just a little oil and salt. The best part? The skin gets nice and soft so no peeling is required! They’re super tasty dipped in ketchup.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients  

  • 1 medium kabocha squash
  • 1 Tablespoon olive oil
  • ½ teaspoon sea salt

Instructions 

  • Preheat oven to 400°F.
  • Wash the outside of the squash with warm water.
  • Cut the squash in half and scoop out all the seeds. You can peel the outer skin of the squash, but you definitely don't need to. It softens right up when cooked and it's delicious.
  • Cut the squash into 1-inch chunks.
  • Toss the squash with oil, sprinkle with sea salt and spread on a baking sheet.
  • 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. Serve warm with your favorite dipping sauce. We love dipping these in ketchup.

Nutrition

Serving: 1/4 recipe | Calories: 152kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 596mg | Potassium: 1410mg | Fiber: 7g | Sugar: 13g

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

Additional Info

Course: Side
Cuisine: American
Keyword: roasted kabocha squash
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

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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48 Comments

  1. 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. 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.

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

  5. 4 stars
    Brittany,
    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.

  6. 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!

  7. 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!

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