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Roasted Kabocha Squash by Michelle Tam https://nomnompaleo.com
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4.85 from 20 votes

Roasted Kabocha Squash

Roasted kabocha squash is my favorite way to cook this winter squash! Japanese pumpkin cooked in the manner has the taste and texture of roasted chestnuts!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Japanese
Keyword: gluten-free, paleo, Primal, Vegetarian, Whole30
Servings: 4 servings
Calories: 142kcal
Author: Michelle Tam



  • Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
  • Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom, ’cause once the flesh is exposed, cutting it in half is a breeze.
  • Scoop out the seeds and cut the squash into thin wedges. Toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
  • Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray and pop it in the oven.
  • Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.


Got leftover roasted kabocha squash? Throw it into a quick and easy Whole30-friendly Thai Chicken Curry!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Fiber: 3g