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.


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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  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. 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.

  5. 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!

  6. 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!

  7. 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

  8. 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

  9. 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!

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

  11. 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!

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

  13. 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!

  14. 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

  15. SOOOoooo glad I stumbled upon your site…. it’s rare I ever find a local blog when searching for recipes.

    This sounds amazing… I’ll have to run by Ellwood after the gym tonight. I Love the NoBull Burger!! I moved here from CVILLE where they’re made and thought I’d have to drive an hour to have one again. Grateful there are store’s in the area that support locally grown and produced goods!

    Sorry to hear about your injury!!

  16. I hope your knee gets better soon!

    I really like kabocha squash but my favorite is delicata. I love to roast all squash with coconut oil and onions are really tasty with coconut oil as well.

  17. Well, I’ve been following your blog for some time now and had a moment today that totally made me think of husband didn’t get it. I was roasting some veggies and forgot about them – result? They burnt to a crisp…now I get how easy it is to let them “roast” too long! They were way beyond help, not even crushed red pepper flakes could help this batch of veggies, haha!

  18. Kabocha is my absolute favorite too. It makes a great soup–just peel and cut up one squash. Sauté one chopped onion in a little butter and/or olive oil until soft. Add squash plus 4-6 cups broth (turkey, chicken or veg). Bring to a boil and simmer until squash is very soft. Mash it up a little then add salt to taste. Puree with an immersion blender (or in batches in a blender, very carefully) until smooth and beautifully orange. Season with a little white pepper. Yum. Also, if you’ve never tried delicata squash I recommend it, roasted in semi-circles or sticks (“fries”). The skin is edible and beautifully striped green and yellow.

  19. I LOVE kabocha squash! It’s been all over Minnesota this fall, too. My other favorite squash: buttercup. It’s really similar to kabocha… creamy, sweet and delicious.

    Healthy vibes your way! Hope your knee is better soon!

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