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Freshly roasted Kabocha squash chunks on a sheet pan.
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4.23 from 9 votes

Roasted Kabocha Squash

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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: roasted kabocha squash
Servings: 4


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


  • 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.


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