• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
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.
PinterestFacebook
Jump to Recipe

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
3.63 from 24 votes
Save Saved!

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 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 4 people

Equipment

  • Baking Sheet
  • Cutting board
  • Knife

Ingredients

  • 1 Kabocha squash
  • 2 tbsp balsamic vinegar
Get Recipe Ingredients
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
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
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.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

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
3.63 from 24 votes (24 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.