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Home » Roasted Kabocha Squash

Roasted Kabocha Squash

July 25, 2012 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Kabocha Squash is a relatively new addition to the American vegetable aisle, but it’s been a Japanese staple for many years. High in beta-carotene, it also has a skin that becomes tender and edible when roasted. Enjoy this easy dish made with balsamic vinegar. Feel free to add herbs if you wish!

Kabocha-Squash

Squash is a wonderful food to add to your diet. Its beta carotene nourishes the skin, is a good source of vitamin A, C, its high in fiber, and keeps you feeling satiated. I love the autumn season because that is when winter Squash is abundant here in Colorado. There are just so many different types of squash, which you will notice, each has a different flavor and even texture.

Love squash? Try another squash-inspired recipe:

  • Instant Pot Butternut Squash Risotto with Basil Pesto
  • Acorn Squash Stuffed with Quinoa
  • Roasted Squash Salad with Pomegranate and Pepitas
  • Sunshine Squash Salad
  • Butternut Squash, Brussels Sprouts, Apple Stuffing

There are many ways you can enjoy a roasted squash. You can chop the roasted squash into a warm or cold salad, add it into a curry, mash it into a creamy lower fat mash, blend it into a soup or it is as is once roasted.

I love bringing roasted Kabocha to Thanksgiving potlucks as it’s simple and filling, and just so satisfying.

I’d love to hear your feedback in the comments below for this Roasted Kabocha Squash! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Kabocha-Squash
Print Recipe
3.70 from 23 votes

Roasted Kabocha Squash

Kabocha Squash is a relatively new addition to the American vegetable aisle, but it’s been a Japanese staple for many years. High in beta-carotene, it also has a skin that becomes tender and edible when roasted.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 people

Equipment

  • Baking Sheet
  • Cutting board
  • Knife

Ingredients

  • 1 Kabocha squash
  • 2 Tbl balsamic vinegar
Prevent your screen from going dark

Instructions

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Cut off stem ends of squash and cut in half. Scoop out the seeds with a spoon. Cut into your preferred shape.
  • Layer the squash on the baking sheet and lightly spray with non-stick spray.
  • Brush tops with balsamic and salt and pepper to taste.
  • Roast for 15 minutes, then turn and brush the other side with balsamic. Roast for another 15 minutes until tender.

Notes

Nutrition

Nutrition Facts
Roasted Kabocha Squash
Serving Size
 
1 g
Amount per Serving
Calories
56
% Daily Value*
Fat
 
0.2
g
0
%
Sodium
 
4.3
mg
0
%
Carbohydrates
 
13.4
g
4
%
Sugar
 
1.2
g
1
%
Protein
 
5.1
g
10
%
Vitamin A
 
14100
IU
282
%
Vitamin C
 
15.7
mg
19
%
Calcium
 
40
mg
4
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Comments

  1. Peter t

    September 28, 2020 at 6:05 pm

    15 + 15 = 30 minutes cooking time

    Reply
    • Diane Smith

      September 28, 2020 at 6:11 pm

      Thanks for catching that. And, here I thought I was fairly good at math…

      Reply
  2. Michael Brown

    November 8, 2020 at 9:33 pm

    How much maple syrup and olive oil do you mix with the balsamic vinegar?

    Reply
    • Diane Smith

      November 9, 2020 at 10:18 am

      Hi Michael, I originally had maple syrup and olive oil in the recipe, but removed those to acquire the Plantricious seal. However, if you are ok with using these, I would add 1/2-1 tablespoon or each to the balsamic vinegar and proceed with the recipe as written.

      Reply

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