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Oven Roasted Kabocha Squash

March 23, 2010 by Jennifer Che 56 Comments

Roasted Kabocha Squash
It’s official.  I love love love kabocha squash.  It’s like candy for me.  Not too long ago I made my first kabocha squash dish, kabocha squash gnocchi, and I loved it.

More recently I decided to try simply roasting it in the oven, sprinkling it with a bit of sea salt, pepper, and truffle oil.  This stuff, I really could not stop eating.  It tastes good warm, cold out of the fridge . . . it’s a fantastic healthy snack if you’re just craving a little bite to eat.  In fact, more than once, I found myself sneaking a few slices of this stuff right before midnight.

How funny . . sneaking slices of kabocha squash as if it were cookies or something.

But really, it’s so good.  And sadly, the last time I went to the market, I didn’t see them anymore.  Is the season already over?
Slicing Kabocha Squash
Kabocha squash definitely takes a bit of muscle to cut (please be careful and use a heavy cleaver if you have one!).  The skin is perfectly fine to eat, so no need to peel it!  Just make sure you always put the FLAT side of the squash down whenever cutting.  It’s much safer that way!
Roasted Kabocha Squash
To ensure evenness in cooking time, try to make the slices all the same thickness.
Roasted Kabocha Squash

Oven Roasted Kabocha Squash
1 kabocha squash
1/4 tsp salt
pepper (to taste)
2 T vegetable oil
truffle oil (optional)

Preheat oven to 400 degrees.  Cut up one kabocha squash into 1-cm thick slices.  You can optionally remove the skin, but there is really no need to remove it.  It’s totally edible and is quite soft once roasted.  Lay the pieces in one layer on a pan.  Drizzle with vegetable oil (enough to light cover – about 2 tablespoons) and toss until all sides of the squash are covered with some oil.  Sprinkle with salt and pepper, toss, and then roast for about 20 minutes, or until soft.

Optional: you can easily make a puree just by mashing up the roasted squash with a fork, which is what I did. I pressed the puree into a small triangular mold for the picture.  I did not even remove the skin, which is why you see little green bits in my puree.

Enjoy!
Roasted Kabocha Squash

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Filed Under: Vegan, Vegetables, Vegetarian

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Comments

  1. Sook says

    March 23, 2010 at 2:47 am

    I cant wait to try this! I was wondering what I could do with those squashes! 🙂

    Reply
  2. china sim card says

    March 23, 2010 at 4:27 am

    I do not know that pumpkin can also be done in this way to make a delicious dish.

    Reply
  3. Shannon says

    March 23, 2010 at 8:48 am

    look at that plating! i love any roasted winter squash, but i actually looked it up yesterday and i think kabocha is more of a fall-winter, so I’m guessing the season is done… 🙁

    Reply
  4. SashaInTheKitchen says

    March 23, 2010 at 11:34 am

    looks fabulous. I love cooking with squash too. Yum!

    Reply
  5. Misty says

    March 23, 2010 at 1:55 pm

    That looks fantastic. Lovely photos too (and nice tips on Food Blog Forum!)

    Reply
  6. Hungry Dog says

    March 23, 2010 at 3:17 pm

    I’ve gotten these a few times in my CSA box but never been able to cut them! Argh! I guess I need a heavier cleaver. Looks so delicious though, love that color!

    Reply
    • Gilberte says

      October 31, 2015 at 11:59 am

      The squash can be cooked whole, wash, place in oven at 300F for 2-3 hours.
      Easy to cut and wedge as desired, easy to remove seeds, Season as desired.

      Reply
      • Kelly says

        March 14, 2016 at 7:17 pm

        That how I do it!!

        Reply
  7. papawow says

    March 24, 2010 at 2:06 am

    Great photo and tasty looking recipe! I love the idea of squash and truffle oil although I haven’t tried it. Thanks for sharing!

    Reply
  8. Linn @ Swedish Home Cooking says

    March 24, 2010 at 4:23 am

    That is my favorite squash also! What a refreshing recipe (at least for me!) you created.

    Reply
  9. Chi says

    March 24, 2010 at 11:23 pm

    sounds yummy! anything with truffle oil tastes good. try pan-frying different types of mushrooms with truffle oil.

    Reply
  10. denise, the prime magpie says

    March 25, 2010 at 6:20 am

    So delicate and elegant! Beautiful work, as always!!

    Reply
  11. Pegg S says

    March 25, 2010 at 12:51 pm

    My Mom just made these – hers had a spicy bite to it. I wasn’t sure if I could eat the skin – it was very tender though.

    Reply
  12. sasasunakku says

    April 9, 2010 at 2:32 am

    My obaachan used to make kabocha simmered in mirin, sugar, a bit of soy sauce and sake – it’s a side dish for dinner but very sweet if you like the candy aspect. Sadly I’ve never seen a kabocha here in Austria where I live now though 🙁

    Reply
  13. Tiny Urban Kitchen says

    April 9, 2010 at 10:58 am

    Wow, it’s so cool to hear about how others make this squash. I actually saw some at the market yesterday, so maybe they are still around!

    Reply
  14. Michelle says

    September 22, 2010 at 8:23 am

    But, you live in Austria! Lucky you!

    Reply
  15. Jessicashellenberger says

    September 24, 2010 at 1:17 pm

    OMG, so awesome! I did a similar thing, but your pictures are so awesome!

    Reply
  16. Nina T says

    November 3, 2010 at 1:08 am

    Do you think kabocha would make an okay pie filling? It seems like people usually use butternut…

    Reply
    • Eleanor Snyder says

      April 18, 2016 at 8:47 pm

      definitely good for pie filling. like pumpkin.

      Reply
  17. Moofah1970 says

    November 29, 2010 at 2:17 am

    I love to roast the seeds

    Reply
  18. Abbyjohn says

    December 13, 2010 at 8:43 am

    Hungry Girl just recommended this squash in place of potatoes – so I wonder if you can make potato salad out of it? I have substituted cauliflower for potatoes in potato salad once and it was quite good. I haven’t tried this squash yet, but your roasted recipe sounds great and easy enough for me (a non-cook) to try. Thanks so much.

    Reply
  19. jentinyurbankitchen says

    December 13, 2010 at 10:17 am

    Hi Abbyjohn,
    I’m sure you could make potato salad out of it. It has a very similar texture to some potatoes. I bet it would taste really good! What a great idea!

    Reply
  20. jentinyurbankitchen says

    December 13, 2010 at 10:18 am

    To follow up on my last note -your potato salad may be a bit mushier than a typical potato salad. It might be more like those Japanese potato salads, which are almost like mashed potatoes. I guess it depends how long you roast it!

    Reply
  21. Starfi5ve says

    January 27, 2011 at 8:19 pm

    I had purchased this having no idea what it tasted like. I am now glad that I did, well Hopefully as I am cooking it as we speak for the very first time.

    Reply
  22. JG says

    March 24, 2011 at 3:39 am

    I cut the kabocha into 1″ cubes. I saute onions and garlic, throw in the kabocha, then add some water (less if you want a thick mushy dish; more if you want it very thin soupy). Then I vary my seasonings; some ways I do it are:
    — add oregano
    — add whatever leftover meats
    — add bell peppers
    — add carrots or any other vegetable I have around
    — add curry powder
    — add cayenne powder (a little goes a long way!)
    — I always add chicken boullion or vegetable seasoning

    I make a pot and freeze it in single serving portions. It’s so easy to cook.

    Reply
  23. Cindy Nichols says

    March 31, 2011 at 2:28 pm

    Thanks for the recipe–wonderful!

    Reply
  24. Birgitta Ramirez says

    August 30, 2011 at 6:06 am

    I am really getting hungry reading this, and I think I have kabucha in my little alotment garden, will certainly try the recipy

    Reply
  25. Greg says

    September 6, 2011 at 11:45 am

    Truffle oil and sea salt sound wonderful.

    Reply
  26. Ceggydoo672 says

    September 21, 2011 at 9:58 pm

    it has been a while since this thread was active so many of y ou may have figured this out already… slice a couple of gashes in the top of the kabocha and put the whole thing in the oven for 60-90 minutes.  one tender, scoop the flesh out (use an oven mitt to protect hands).  I never peel winter squash anymore!  SO EASY!!  my favorite kabocha recipe is for kabocha with leeks and sage.  here is the link: http://www.food.com/recipe/kabocha-squash-with-sage-and-leeks-146020

    Reply
    • Anonymous says

      January 28, 2012 at 5:46 am

      Thank you for your leek and sage idea. I love leek soup. Going to try it next week.

      Reply
  27. Jem says

    October 13, 2011 at 10:23 pm

    Oh, thanks so much!  I had seen this squash on a TV cooking show for the first time recently, and bought one.  Wasn’t sure if I was strong enough to cut it up, but I definitely like your suggestion, because it cuts prep time down to zip.

    The recipe also looks interesting, and I’m going to look it over as well.

    I will experiment a little first and see just how difficult it is for me to cut it up, as roasting it in slices also sounds yummy.

    jem

    Reply
  28. Anna says

    October 15, 2011 at 3:31 pm

    shaved Parmesan should do the trick.  You need something salty to balance the sweet in addition to the salt

    Reply
  29. Peg Macmillan says

    October 31, 2011 at 9:03 pm

    Kabocha is insanely delicious in a dish I call “pasta bake,” which I learned in Australia. Carmelize onions and garlic with olive oil and salt and pepper, then add squash (softened from oven) and a little butter (any type) and milk (any type) to get a mashed potato consistency. Spread fresh spinach in a baking dish and mix the squash mixture and pasta (already cooked) with the spinach. Bake at 350 for about an hour, adding some Italian blend cheese on top the last few minutes. Incredible! (You can use pumpkin, too.)

    Reply
  30. Kristen Frederickson says

    November 17, 2011 at 12:11 pm

    Cooking this tonight!  Thank you for the inspiration of your beautiful photos!

    Reply
  31. jentinyurbankitchen says

    November 17, 2011 at 12:14 pm

    Enjoy! I’ve been eating tons of this stuff this autumn and I never tired of it!

    Reply
  32. Janet says

    November 18, 2011 at 6:25 pm

    Excellent! I’m a recent vegan and this is soooooo yummy!

    Reply
  33. Kathryn Grace says

    November 18, 2011 at 8:42 pm

    Kabocha is so good plain from the shell when it’s fresh, ripe and sweet. I understand sneaking tastes at midnight!

    Reply
  34. Kathryn Grace says

    November 18, 2011 at 8:43 pm

    Sounds marvelous. Going to try it tonight, if we can keep our hands off the fresh roasted squash long enough to mash some.

    Reply
  35. Shirley says

    November 23, 2011 at 2:47 am

    What type of pasta noodle did you use?  This dish sounds delicious and I’d like to try it soon.  Thank you for sharing the recipe!

    Reply
  36. Chelle-chan says

    December 16, 2011 at 12:07 am

    I roasted my kabocha slices with minced garlic and 2 tablespoons of balsamic vinegar. I am hooked! It’s like butter and it helps curb the sweet tooth (for me, anyway).

    Reply
  37. Tawnyfrog says

    December 31, 2011 at 8:31 pm

    Just got our 1st kabocha, can’t wait 2 try this recipe!

    Reply
  38. Bonnie @ Y'all Come Eat says

    February 25, 2012 at 2:47 pm

    Hello! I found your site after googling kabocha recipes. I’m your newest follower and am looking forward to trying out this recipe soon!

    Reply
  39. Caralyn says

    May 23, 2012 at 4:22 pm

    delicious! have to try!

    Reply
  40. Tom says

    June 12, 2012 at 11:37 pm

    OK, so this hasn’t been added to in 7 mos. but here in Hawaii, we get kabocha year round! Grew it in the school garden. Going to try roasting it with Hawaiian sea salt, black pepper, and some olive oil. I usually “steam” it in the oven in a baking dish with 1″ of water, cut side down, but think the roasted one sounds even better! Thanks.

    Reply
  41. LAfoodie72 says

    July 23, 2012 at 8:59 am

    Try some bacon cut into 1/2″ pieces, fried up til crisp then top your finished dish with it!! Just salty enough to compliment the sweet, deliciousness of roasted kabocha & apples.. can you say YUM?? : )

    Reply
  42. Laura says

    September 3, 2012 at 10:58 pm

    I was just given three of these squash and can’t wait to try them with your recipe. :o)

    Reply
  43. chillihaha says

    September 27, 2012 at 5:37 am

    Oh My Word ! My husband has grown some Kabocha squash this year and frankly I wasn’t looking forward to it. He picked the first one at the weekend and it sat on the kitchen worktop winking at me for a couple of days. In the end I thought I’d better cook it, just to please him, so searched the internet and found your recipe. I followed it to the letter and boy oh boy what a revelation – the most exquisitely delicious dish, and so unexpected ! Then last night I made soup with the left overs, skin and all (added a little onion, garlic, bacon, dried sage and some milk to loosen it up after liquidising). I can only say this was the best soup I have ever made. Thank you for inspiring me. I am a convert.

    Reply
  44. Lanai says

    November 5, 2012 at 2:03 am

    it makes a wonderfull dessert too…To some cooked pulp (roasted,microwaved even…) add some tapioca flour and a pinch of salt (thai blue three elephants is a nice one )…shape pea size dumplig,boil,strain,cool down…Serve in coconut milk “soup’,coconut milk or cream, boiled with sugar (pandan leave eventually…

    it is also amazing gently simmered in red curry with kaffir leaves…

    Reply
  45. cheri says

    January 20, 2013 at 8:36 pm

    I just had my first Kabocha squash and it will not be my last. I just washed it off, left it wet and put it in the crock pot. I did a butternut the same way recently. YUM

    Reply
  46. Dee says

    January 5, 2014 at 7:11 pm

    Just found this – sounds great. My one suggestion (from Alton Brown, I think), is to use a rubber mallet (from the tool box) to cut the squash with a cleaver. It’s really fast, doesn’t require a lot of brute strength, and best of all my fingers were no where near the blade!

    Reply
  47. Anonymous says

    June 29, 2014 at 4:02 am

    I just roast it whole for about an hour at 400 degrees. Cuts easy in half, scoop it out, then slice if wish and put tender broiler if wish. Or, stuff the scooped out halves!

    Reply
  48. Mark Albert says

    September 9, 2014 at 3:13 am

    So nice to find your posts and suggestions for using Kabocha Squash. I happened to buy one in a store last winter, put the seeds along with other vegetable scraps into my compost bin, used it to fertilize my vegetable beds this spring and surprisingly they sprouted and brought me a rich harvest of them in my own yard. 🙂

    Reply
  49. Jennifer Che says

    September 10, 2014 at 4:46 am

    Wow, so beautiful!

    Reply
  50. anna says

    February 5, 2015 at 3:43 pm

    awww!! look’s delicious~~

    Reply

Trackbacks

  1. OVEN ROASTED KABOCHA SQUASH | The Yummy Cats says:
    November 8, 2015 at 12:41 am

    […] OVEN ROASTED KABOCHA SQUASH […]

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  2. RECIPE: Roasted Kabocha Squash | plantook says:
    October 13, 2016 at 7:36 pm

    […] OVEN ROASTED KABOCHA SQUASH […]

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JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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