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…
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.
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.
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!
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
- Roasted Sweet Potatoes
- Roasted Butternut Squash
- Roasted Acorn Squash
- Roasted Delicata Squash
- Roasted Beets
- Roasted Spaghetti Squash Rings
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Kabocha Squash Tots
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
A cross between a sweet potato and a pumpkin?!? Sign me up!!! Hope everything with your MRI goes well!
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!
Roasting in the process! Can’t wait to taste it ^^
Yay! Let me know what you think.
just bought one today and cooking it tonight!!! thanks, B!
Woo-hoo!
Thanks so much for the recipe! I’ve never tried Kabocha squash, but it sounds amazing!
Looks yummy. I love butternut squash but hate pumpkin! Does it have a pumpkin-flavor?
If you like butternut squash, I think you’d love Kabocha squash. It’s not too pumpkiny.
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
I absolutely loooove kabocha! it’s so tasty 😀 I hope your knee gets better soon!!
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!!
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.