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.

Roasted Kabocha Squash

Yield: 4 servings

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes


  • 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


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

Nutrients per 1/4th of the recipe: Calories: 74; Total Fat: 3.4g; Saturated Fat: 0.4g; Cholesterol: 0mg; Carbohydrate: 12g; Fiber: 3g; Sugars: 4.5g; Protein: 0.8g