Roasted kabocha squash has a unique flavor that is naturally sweet when roasted or baked.


Lately, I have been making sure to purchase squash whenever I go shopping. I have even saved the kabocha squash seeds for planting in my garden next year.

Kabocha squash reminds me of Calabaza pumpkin, the kind that can be found in Jamaica and throughout the Caribbean. Therefore, Calabaza pumpkin and acorn squash are the perfect kabocha squash substitute.

Try these amazing squash recipes throughout fall and winter: Vegan Gluten-Free Pumpkin Pie, Jamaican Pumpkin Soup, Vegan Pumpkin Cornbread


What Is Kabocha Squash?

Kabocha squash or Japanese pumpkin is a variety of winter squash that is from Japan.

Squashes were believed to be first cultivated by the native Americans, but with migration, different varieties of squashes are grown throughout the world. 

Kabocha squash was first grown in South America, Portuguese sailors brought kabocha squash to Japan where it was loved and became a culinary favorite.

Kabocha squash is round with hard leathery skin that can range in color from dark green to orange and green variegation.

It is harvested here in the USA around late summer to fall. Kabocha is ideal for roasting, pureeing or stuffing. It is often served battered and fried like tempura in Japan. Read more about kabocha squash here!

Kabocha squash cut into halves

Kabocha squash cut into halves for making roasted kabocha squash

What Does Kabocha Squash Taste Like?

Cooked kabocha has a bright orange flesh with a sweet buttery taste.

It is the sweetest tasting squash from my experience, it tastes like a cross between a sweet potato and a pumpkin.

The skin of the kabocha squash is edible.

Where Can I Purchase Kabocha Squash?

Kabocha squash is sold in most major supermarkets here in the USA like Walmart, Harris Teeter, Luckys, Whole Foods, Trader Joe’s. 

How To Pick Kabocha Squash?

Pick kabocha squash that doesn’t have bruised, the skin and flesh should be firm without soft spots, the squash should be dense to feel. 

How to roast kabocha squash step by step photos

How To Cut Kabocha Squash?

Kabocha squash is really hard so you will need to be very careful when cutting your squash, It is important that you use a very sharp knife to cut your squash.

It is always safer to use a sharp knife you will end up using less force and risking the possibility of the knife slipping and hurting yourself.

  1. Wash your kabocha and dry it with a clean towel. 
  2. Using a sharp knife remove the stem of your kabocha squash and discard.
  3. Cut kabocha in half, scoop out the seeds using a spoon.
  4. Cut the halves into wedges. 

You can also cut your kabocha in half, remove the seeds and bake your kabocha squash to soften in a prebaked oven at 400 degrees for  10 minutes.

Remove squash from the oven, cut the halves into wedges, toss the wedges with the seasonings and bake for another 10-20 minutes.

How To Roast Kabocha Squash?

To me, the most technical part of preparing kabocha is cutting it up, after that the preparation is super easy. kabocha’s tender flesh and skin bake up pretty fast in the oven.

Preheat oven – 400° F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Season the wedges – Kabocha squash is naturally sweet so all was added was oil, garlic powder, and salt. This was enough to make the squash flavor to be amazing.

Roast the squash – place the wedges on the prepared pan and bake for 20-30 minutes or until the edges are caramelized.

How To Store Kabocha Squash?

Fresh kabocha squash can keep for 1-3 months, do not refrigerate, rather store in a cool dry place.  Refrigerating your kabocha squash will alter the taste and texture. Roasted kabocha squash will keep for about 3-5 days in an airtight container. Currently loving these

What To Serve With Kabocha Squash?

Serve as a side with my Spring Mix Salad, Smothered Tofu Chicken, Vegan Southern-Style Collard Greens, Lentil Meatballs.

roasted kabocha squash in a white plate with collard greens and smothered tofu on a marbled background

Other Delicious Squash Recipes To Try

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Roasted kabocha squash on a white serving dish garnished with pomegranate and pumpkin seeds, with a grey napkin on a grey marbled board.

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roasted kabocha squash in a white plate with collard greens and smothered tofu on a marbled background

Roasted Kabocha Squash

This melt in your mouth Roasted Kabocha Squash is the perfect side dish to grace your holiday table. Kabocha squash is great on its own or delicious added to salads, soups, and stews.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: roasted kabocha squash
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 72kcal



  • 1 kabocha squash (about 2-3 pounds)
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon garlic powder
  • salt to taste
  • pumpkin seeds
  • pomegranate seeds


  • Preheat oven 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Wash your kabocha and dry it with a clean towel. Using a sharp knife remove the stem of your kabocha squash and discard.
  • Cut kabocha in half, scoop out the seeds using a spoon.
  • Cut the halves into wedges.
  • Toss kabocha wedges with oil, garlic powder, and salt.
  • Place the wedges in a single layer on the prepared baking sheet and bake for 20-30 minutes or fork tender or having brown caramelized edges.
  • Garnish with pumpkin seeds and pomegranate seeds.


Calories: 72kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 528mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg