Roasted Kabocha Squash Bites

VG

Kabocha squash is cut into bite-size pieces, lightly coated with oil and salt and roasted to perfection. The best part? The skin gets nice and soft so there’s no need to peel the squash!

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

5 from 5 votes
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 20 minutes

Ingredients

  • 1 kabocha squash
  • 1 tablespoon olive oil, optional
  • sea salt, optional

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 don’t need to – it softens right up when cooked and it’s perfectly fine to eat.
  • Cut the squash into 1-inch chunks.
  • Toss the squash with oil (if using), sprinkle with sea salt and spread on a roasting pan.
  • 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.
Course: Side
Keyword: kabocha tots

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    48 comments
    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

      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.

      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. 🙂

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