Roasted Kabocha Squash brings deep caramelized flavor to your fall table.
Move over, pumpkin; there’s a new fall favorite in the house. This roasted kabocha squash rolls out the welcome mat for warm, seasonal flavors with its delicious mix of spice, honey, and fresh herbs.
I first tried this recipe at my aunt’s house. She lives further than the holler, and if you know a thing or two about Appalachia, you know that’s pretty far into the mountains. She tends a massive garden along with a bevy of adopted stray animals, a barnful of horses past their riding prime, and a yard of chickens who rule the roost. All this to say, she knows her way around a kitchen. So, we’re always willing to make the trek with the reward of a delicious dinner waiting. And she never disappoints.
The flavors here are earthy, sweet, and bold. Kabocha squash has the creamy texture of butternut squash but with a richer, chestnut-like flavor. The squash turns golden at the edges and stays soft inside, the sweetness deepening as it caramelizes. And the skin is tender enough to eat! Nothing goes to waste.
What is kabocha squash?
Kabocha is a winter squash. It is originally from Japan, and as a result, you’ll sometimes see it called Japanese pumpkin. It tastes similar to a sweet potato or pumpkin but has a denser texture and sweeter flavor. Its skin ranges from dark green to orange, while its flesh is orange. I love to bake it, steam it, or use it in soups and stews as a fun way to switch up the fall ingredients that are in my usual rotation.
How do I store leftovers?
Place leftover squash in an airtight container and keep it in the fridge for up to 4 days. To reheat, spread the slices on a baking sheet and warm them in a 350°F oven until heated through. You can also enjoy them cold in salads or grain bowls.
Serving suggestions
This dish is noted for its versatility, and it pairs well with a number of other foods. Serve it with mains like this Stovetop Chicken Breast or an Herb-Roasted Turkey. For something lighter, you can use your squash as a topping or add-in, rather than as a side dish. For example, I love to add it to a Quinoa Bowl (just swap it for the sweet potato) or a Roasted Vegetable And Farro Salad With Pomegranates.
Roasted Kabocha Squash Recipe
Ingredients
- 1 kabocha squash
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Sea salt and freshly ground black pepper
- 1 teaspoon cayenne pepper
- Fresh rosemary needles
Instructions
- Preheat the oven to 425°F and line a baking tray with baking paper.
- Slice the squash in half lengthwise, scoop out the seeds, and then slice into 1-inch thick slices.
- Place the slices on the prepared baking tray, drizzle with olive oil and honey, and sprinkle with salt, pepper, cayenne pepper, and fresh rosemary.
- Roast the squash for 35 minutes, flipping halfway, until golden brown and tender.
- Arrange the roasted squash on a platter and drizzle with some more extra-virgin olive oil. Top with fresh rosemary.
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