Roasted Kabocha Squash

Kabocha squash has become one of my favorite winter squashes.  It falls somewhere between butternut squash and pumpkin but it’s a bit drier and more dense (which I really like).

Roasting it with warm spices, like curry powder is a great way to enjoy some comfort food while sticking to your health goals.

Sometimes I serve it as a side dish with chicken or fish and other times I’ll toss some on top of a hearty winter salad.

If you want to learn more about kabocha squash, you can watch my ‘Kabocha 101’ video here.

Print Recipe

5 from 4 votes

Roasted Kabocha Squash

Course: DIET, DINNER, sides

Cuisine: American, gluten free, low carb + keto, vegan, vegetarian

Author: Dani Spies

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: 4 servings

Calories:

Ingredients

• 1 kabocha squash seeded and cut into hearty chunks
• 2 teaspoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon curry powder
• salt and pepper to tatse

Instructions

• Pre heat the oven to 425.
• Cut kabocha in half, seed, and cut into bite size pieces. Watch this video for a demo.
• Place squash on a rimmed baking sheet, drizzle with olive oil and season with spices.
• Gently toss together and place in the oven for 30 minutes flipping half way through.