Make this Maple Cinnamon Roasted Kabocha Squash for the perfect fall side dish. This Japanese pumpkin has a creamy, smooth texture and you can eat it with the skin on!
make this delicious roasted kabocha squash this fall!
There are many different squashes that come in season once fall hits, and this roasted kabocha squash is one of my favorites. Kabocha squash is also known as a Japanese pumpkin, and has a flavor profile similar to sweet potatoes and pumpkins.
It can be roasted, steamed, cooked into soup, or pureed! Roasting it with some cinnamon and maple syrup really brings out those delicious fall flavors we all know and love.
Hopefully this recipe will encourage you to try a new type of squash if you have never had this kind before!
How to serve this kabocha squash recipe?
This roasted kabocha squash is good all on it’s own. But it would also be perfect as a side dish with anything you would normally pair roasted sweet potatoes with.
It goes well with roasted chicken or pot roast. I even like to eat the leftover squash with yogurt and granola in the morning for breakfast! It could also be added to your favorite fall harvest salad.
- Cutting board and sharp knife
- Measuring spoons
- Baking sheet
- Parchment paper
Can you eat the skin of this squash?
Yes! Much like the delicata squash and honeynut squash, you can eat the skin of this Japanese pumpkin. This means that you do not need to waste time peeling it prior to roasting.
- Kabocha squash
- Avocado oil or any neutral tasting oil
- Maple syrup
You can use this cooking method with all types of winter squash. Instead of kabocha squash you can use butternut squash, honeynut squash or a sugar pumpkin!
Not a fan of maple cinnamon flavor? Instead of maple cinnamon marinade, brush the squash wedges with olive oil and season with salt and pepper instead.
How to cut kabocha squash
To begin, cut the squash in half through the stem into two pieces. Then, scoop the seeds out of the middle and trim the stem from the top. Finally, cut each half of the squash into even half moon slices.
How to cook Kabocha squash
Step 1: mix maple cinnamon marinade and brush on squash
To begin, mix the avocado oil, maple syrup, salt, and cinnamon together. Then, arrange your half moon cuts of kabocha squash onto a parchment lined baking sheet.
Brush the marinade onto the squash. Be sure to brush both sides evenly.
Step 2: roast until golden brown
Once you’ve brushed the squash with the marinade, roast in the oven until nice and golden. Finally, remove the squash from the oven, allow to cool slightly, and serve.
Can I use an air fryer?
Yes! This roasted kabocha squash will cook much faster in an air fryer. Preheat the air fryer to 400F. Spray the tray with nonstick spray.
Brush marinade over the squash pieced and cook for 10 minutes flipping the squash once halfway. Allow the squash to cool completely and enjoy.
Storage and reheating
Once fully cooled, store the kabocha squash in an airtight container in the refrigerator.
Reheat in the oven at 350 for 10 minutes, until warmed through. You can also eat this leftover roasted squash cold, if you prefer!
If you have an air fryer, you can reheat this kabocha squash recipe in an air fryer at 350F for 5 minutes.
Check out these other vegetable side dishes
- Sheet Pan Harissa Salmon
- Chicken Apple Sausage Sheet Pan
- Sheet Pan Steak Dinner
- Sheet Pan Mustard Chicken and Veggies
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1 kabocha squash
- 2 tbsp avocado oil or any neutral tasting oil
- 2 tbsp maple syrup
- 1 tsp salt
- 1 tsp cinnamon
- Preheat the oven to 450F. Cut the kabocha squash in half and then scoop out the seeds. Trim off the stem and cut each half into half moons.
- Whisk together avocado oil, maple syrup, salt and cinnamon. Arrange half moons on a parchment lined baking sheet.
- Using a basting brush, brush the squash with the maple cinnamon marinade on both sides of each piece of squash
- Place baking sheet in the oven and roast squash at 450F for 30 minutes. Remove from the oven and allow to cool slightly before serving