Roasted Kabocha Squash




  • With all the strength you can muster, cut your kabocha squash in half with a very good knife.
  • Scoop out seeds.
  • Place squash halves face down on a cutting board, and slice into thin strips.

  • Place strips on a parchment or foil lined baking sheet and roast in a 425° oven for 40 minutes. They require no oil, and I prefer to eat mine plain. However, they are also good with a little drizzle of coconut oil or butter and seasonings of choice.


{ 6 comments… read them below or add one }

Danny Redford August 12, 2012 at 4:40 pm

I never had any problom growing Kabocha Squash
one plant yielded squash from 9.2 lbs to 27.4 lbs. a tottal so of 3 love every bit of it.


Dena Harris March 13, 2011 at 5:47 pm

Just took a batch out of the oven and… YUM. One squash was enough for 2 baking sheets so I drizzled one with EVOO and one without. I prefer the one without. Great, thick texture to it.

Aside from the part where I almost impaled myself with the slip of a knife, all went well.


kristinefitness November 16, 2010 at 6:03 pm

I am trying this RIGHT now.. its in the oven! Thanks!


Tricia February 26, 2010 at 6:29 pm

Wow. Thank you soooo much for your Kabocha obsession! I just had it tonight for the first time, holy foodgasm, this squash rocks my face off


Heather Eats Almond Butter February 26, 2010 at 8:59 pm

Tricia, You’re welcome. So happy to hear you enjoyed your first kabocha experience! 🙂


heather February 18, 2010 at 8:15 pm

If you heat in the microwave for 3-4 minutes it softens enough to easily cut it. 🙂


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