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Home > Recipes > Side dish

Roasted Kabocha Squash With Coconut Oil

by Gabriela - Updated April 2, 2025 | Leave a comment
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Learn how to make this Roasted Kabocha Squash With Coconut Oil, one of my favorite side dish recipes I put on the table from October to December. Easy to make, elegant, and delicious.

Roasted Kabocha squash slices on parchment paper.
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  • Ingredients Needed
  • Variations of the recipe
  • How To Make This Roasted Kabocha With Coconut Oil
  • How to serve
  • More recipes to love
  • 📖 Recipe
  • 💬 Comments

Roasted squash is one of my favorite items on the table from October to December. I love the different varieties of pumpkin and squash you can find in grocery stores.

This recipe is very easy to make and requires only a few ingredients. I used Kabocha squash this time, but I also tried acorn and even pumpkin. The pumpkin will be sweeter but still very delicious.

This recipe is part of my growing side dish collection on the blog. I have plenty of recipes to choose from, but some of my favorites are Pearl Couscous With Almonds And Raisins, Sopa Seca De Fideos (Mexican Dry Soup) or Brussels Sprouts with Ham and Thyme.

Ingredients Needed

  • Kabocha Squash: This squash is known as the Japanese squash. It is used in the Asian cuisines and has a deep, dark green skin, often mottled with lighter green or white stripes and patches. The flesh inside is a vibrant, bright orange, and the texture is dense and firm. When roasted or cooked, kabocha squash becomes very smooth and creamy, almost buttery in texture, and it is often compared to a sweet potato. you can also use Acorn squash or Delicata squash.
  • Salt and pepper to taste: Use the amount you see fit based on the size of the squash.
  • Coconut oil: I love the coconut oil on this squash, because of the flavor, but you can also use olive oil, avocado oil, or even butter.

Variations of the recipe

Roasting kabocha squash is a great way to bring out its natural sweetness and creamy texture. Here are some spices and herbs that pair wonderfully with kabocha squash:

Herbs

  • Rosemary: Adds a fragrant, pine-like aroma that complements the squash's sweetness.
  • Thyme: Earthy flavor that enhances the recipe.
  • Sage: Provides a savory, slightly peppery taste that works well with roasted squash. It is a perfect holiday option.
  • Oregano: Brings a hint of bitterness that balances the sweetness of the squash.

Note: Choose one herb and use it in combination with the oil, salt and pepper.

Spices

  • Cinnamon: Adds warmth and a hint of sweetness.
  • Nutmeg: Complements the squash with its warm, nutty flavor.
  • Cumin: Brings an earthy, slightly smoky flavor.
  • Paprika: Adds a mild heat and smokiness, especially if using smoked paprika.
  • Coriander: Offers a citrusy, floral note that brightens the dish.
  • Garlic Powder: Adds a savory depth without overpowering the squash's flavor.

Sweet Enhancements

  • Maple Syrup: Drizzle lightly to enhance the squash's natural sweetness.
  • Honey: A touch of honey can caramelize nicely during roasting.

How To Make This Roasted Kabocha With Coconut Oil

Step 1. Preheat the oven to 400F.

Step 2. Cut the squash in half. Use a sharp knife and be careful with your fingers. The shell of this particular squash is kind of hard, so you need to pay attention to your hands.

Cut off the top and the bottom to make it easier for you and give it more support on the table when you slice it. I did not have to do that with my squash, but you might need to cut the bottom, at least.

Step 3. Using a tablespoon, remove the seeds from both insides.

Kabocha Squash getting prepared for roasting.

Step 4. Cut the squash into thin wedges.

Kabocha Squash sliced and placed on the baking tray

Step 5. Melt 2-3 tablespoons of coconut oil in the microwave and massage each slice of squash with it.

Do the same thing with salt and pepper. I did not measure the salt and pepper because this is based on the size of the squash and your taste.

Kabocha squash sliced with coconut oil salt and pepper.

Step 6. Roast the squash in the oven for about 30 mins flipping the wedges over after 15 mins. They are ready when they are a little bit crunchy on the outside and soft inside.

Roasted Kabocha squash slices.

How to serve

Serve warm next to your favorite meats, a small salad or some rice.

That's it! If you make it this way, you have a delicious vegetable that can be paired with any kind of meat, rice, quinoa, other roasted vegetables, and salads.

Roasted Kabocha Squash With Coconut Oil- slices of squash on an orange plate

More recipes to love

  • Acorn Squash With Chicken & Fennel
  • Sweet potato casserole
  • Easy Baked Pumpkin Mac And Cheese
  • Vegetarian wild rice and mushroom stuffing
  • Baked Cheesy German Spaetzle Pasta With Caramelized Onion
  • Pumpkin Bread With Walnuts And Raisins Recipe
Thank you note for the readers.

📖 Recipe

Roasted Kabocha squash slices.

Roasted Kabocha Squash With Coconut Oil

Roasted Kabotcha Squash With Coconut Oil is one of my favorite items on the table from October to December. Easy to make, elegant and delicious.
5 from 4 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 servings
Calories: 98kcal
Author: Gabriela
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Ingredients

  • 1 Kabocha Squash
  • Salt and pepper to taste
  • 2-3 tablespoons coconut oil

Instructions

  • Preheat oven to 400F.
  • Wash the squash and dry it with a towel.
  • Cut off the top and the bottom to give you more stability when you slice it.
  • Cut the squash in half and scoop the seeds out with a tablespoon.
  • Slice the squash in thin wedges.
  • Toss them with salt, pepper to your taste and some melted coconut oil
  • Roast them in the oven for about 30 mins and flip them over after 15 mins.
  • They are ready when they are a little bit crunchy on the outside and soft inside.

Nutrition

Serving: 1g | Calories: 98kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 51mg | Fiber: 2g | Sugar: 4g
Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

Article published in October 2017 and updated with new text and images in June 2024.

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Gabriela the creator of The Bossy Kitchen

Hi! I am Gabriela, and this is my virtual home. I am a trained Pastry Chef and a self-taught cook. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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