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An overhead photo of a plate of cinnamon roasted Kabocha squash slices. A fork rests next to the plate.
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4.40 from 28 votes

Cinnamon Maple Roasted Kabocha Squash

This cinnamon maple roasted kabocha squash is the perfect sweet side dish for fall and super easy to whip up. Kabocha squash wedges are tossed with olive oil, maple syrup, cinnamon and salt and roasted to caramelized perfection.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side
Cuisine: American
Keyword: kabocha squash, maple roasted kabocha squash
Servings: 2


  • 1 medium kabocha squash about 1 pound, seeded and cut into 1-inch wedges
  • 1 Tablespoon olive or avocado oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt


  • Preheat the oven to 400°F. On a rimmed baking sheet, toss the squash with the oil, maple syrup, cinnamon and salt.
    Slices of Kabocha squash covered in oil and seasoning on a sheet pan, ready to be roasted.
  • Arrange squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Enjoy!
    Freshly roasted Kabocha squash on a sheet pan.



Serving: 1/2 of recipe | Calories: 166kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 822mg | Fiber: 4g | Sugar: 16g