Our Maple Roasted Kabocha Squash recipe features tender, caramelized Japanese pumpkin and topped crunchy maple-glazed pecans. This sweet and earthy sheet pan recipe only takes 45 minutes to make with minimal preparation.
This vegan kabocha squash recipe is one of our most popular fall side dishes. It's seasoned with maple syrup, olive oil, salt, and pepper, and tossed with toasted maple pecans. Serve with cozy main dishes for weeknights or holidays, like cast iron chicken breast, veggie pot pie, our famous furikake salmon, and more!
Why You'll Love This Recipe
- Taste - The squash is lightly sweet and and the maple pecans are buttery.
- Texture - The kabocha is tender while the pecans add crunch.
- Effort - All you have to do is wash, gut, and slice the kabocha squash, toss it in the maple syrup and olive oil mixture, then roast it in the oven. Prep and cleanup are fast and easy.
- Time - It takes just 10 minutes to prep the squash and about 35 minutes to cook everything.
What is Kabocha Squash?
Kabocha squash is a Japanese pumpkin that has a green rind with white stripes. The inside contains orange flesh and stringy pulp with seeds. It tastes similar to sweet potato, but has the texture of a squash. While Kabocha squash is technically a winter squash, you can find it year round with its peak season fall through winter. It is often served sliced or cubed, roasted, or even as kabocha squash soup.
Kabocha Squash Health Benefits
Not only is Kabocha squash delicious, it is also rich in beta-carotene, and Vitamin C, and B vitamins. Beta-carotene is great for hair and skin. Given that this dish is both nutritious and tasty, you should definitely add it to your list of dinner sides for this fall.
Jump to:
- Why You'll Love This Recipe
- What is Kabocha Squash?
- Kabocha Squash Health Benefits
- Key Ingredients for Roasted Kabocha
- Substitutions
- Variations
- How to Make Kabocha Squash
- How to Store and Reheat
- Roasting Tips
- Kabocha FAQs
- What to Serve with Maple Roasted Kabocha
- Related Recipes
- Did You Like This Recipe?
- 📖 Recipe
Key Ingredients for Roasted Kabocha
- Kabocha squash - A sweet Japanese squash that tastes like a cross between pumpkin and sweet potato.
- Maple syrup - Accentuates the sweet flavor of the kabocha.
- Pecans - Add a delicious crunch and heartiness.
- Olive Oil - Baking the Kabocha in olive oil provides the perfect texture for the kabocha - firm on the outside and soft on the inside.
- Salt and Pepper - Adds a savory flavor to counterbalance the sweet kabocha and maple syrup.
Substitutions
- Walnuts - Instead of pecans, use walnuts if you prefer the taste.
- Avocado oil - Toss the kabocha squash with avocado oil instead of olive oil. It has a high smoke point and mild flavor.
- Sesame oil - Substitute olive oil for sesame oil, which has a delicious nutty flavor.
Variations
- Sweet - Add 2 tablespoons of brown sugar to the maple syrup and toss the kabocha squash in the mixture until coated. The brown sugar will add a molasses-like flavor and will caramelize.
- Miso - Stir in 2 teaspoons of miso paste to the maple syrup and coat the kabocha squash in the mixture. The miso adds a deep umami flavor.
- Deluxe - Add sliced delicata squash and acorn squash for a medley of squash and color to the dish. Increase the oil and maple syrup accordingly.
- Nut-friendly - Omit nuts if you don't like the taste or if you have nut allergies.
How to Make Kabocha Squash
- Preheat the oven - Heat oven to 425°F and line a baking sheet with parchment paper.
- Prepare the kabocha - Wash kabocha squash under warm water and dry. Chop off the stem, then cut the squash in half widthwise. Use a spoon to scoop out the seeds and guts. Face the cavity downward on a cutting board and slice into 1-2-inch wedges. (Photo 1 and 2)
- Coat the kabocha - In a large mixing bowl, toss kabocha squash wedges with maple syrup, olive oil, salt, and pepper until the squash is evenly coated. (Photo 3 and 4)
- Cook the kabocha - Place the wedges on the sheet pans with some space between each one. Place on the middle rack of your oven and bake for 30-35 minutes, turning over the squash wedges halfway through. (Photo 5 and 6)
- Toast the pecans - While the kabocha roasts, make the maple pecans. Add the pecans to a pan over medium-low heat and lightly toast for about 1 minute. Add maple syrup and coat the pecans. Stir until the maple syrup thickens, about 3-5 minutes, then remove from heat. Sprinkle the nuts with cinnamon and salt and give the pecans another stir. (Photo 7)
- Serve - Remove the kabocha from the oven and transfer to a serving dish. Top with the maple pecans and enjoy. (Photo 8)
Hint: Don’t let the kabocha get soggy while preparing it - Once the Kabocha is completely coated in the mixing bowl, immediately take it out and cook it in the oven so it maintains its firm texture.
How to Store and Reheat
Store leftover kabocha in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers in the oven, heat oven to 350°F and place the kabocha on a baking sheet. Bake in the oven for 6-8 minutes.
Roasting Tips
- Choose a kabocha that feels heavy for its size and has a very firm rind.
- Use a sharp knife and sturdy cutting board to safely cut the kabocha.
- Drizzle any of the remaining maple syrup and olive oil mixture in the bowl onto the pumpkin before baking.
Kabocha FAQs
Kabocha squash tastes like a combination of a sweet, earthy sweet potato and a squash.
Acorn squash, butternut squash, and honeynut squash are the most similar in texture to kabocha squash.
When compared to butternut squash, Kabocha squash is sweeter and denser.
What to Serve with Maple Roasted Kabocha
This roasted kabocha squash recipe is an approachable, flavorful fall side. Serve them with your favorite fall and dinner dishes:
If you want to make this for Thanksgiving, check out these other perfect sides: Easy Roasted Honeynut Squash, Brown Butter Mashed Potatoes, Sautéed Green Beans, and Sautéed Mushrooms with White Wine.
Related Recipes
Did You Like This Recipe?
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📖 Recipe
Roasted Maple Kabocha Squash with Pecans
Equipment
- 1 knife
Ingredients
Roasted Maple Kabocha Squash
- 1 medium kabocha squash about 2 lbs
- ¼ cup maple syrup grade a or b
- ¼ cup olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly cracked black pepper or to taste
Maple Glazed Pecans
- ½ cup pecans
- 2 tablespoon maple syrup
- ½ teaspoon cinnamon
- flaky sea salt
Instructions
- Preheat the oven - Heat oven to 425°F and line a baking sheet with parchment paper.
- Prepare the kabocha - Wash kabocha squash under warm water and dry. Chop off the stem, then cut the squash in half widthwise. Use a spoon to scoop out the seeds and guts. Face the cavity downward on a cutting board and slice into 1-inch wedges.1 medium kabocha squash
- Coat the kabocha - In a large mixing bowl, toss kabocha squash wedges with maple syrup, olive oil, salt, and pepper until the squash is evenly coated.¼ cup maple syrup, ¼ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
- Cook the kabocha - Place the wedges on the sheet pans with some space between each one. Place on the middle rack of your oven and bake for 30-35 minutes, turning over the squash wedges halfway through.
- Toast the pecans - While the kabocha roasts, make the maple pecans. Add the pecans to a pan over medium-low heat and lightly toast for about 1 minute. Add maple syrup and coat the pecans. Stir until the maple syrup thickens, about 3-5 minutes, then remove from heat. Sprinkle the nuts with cinnamon and salt and give the pecans another stir.½ cup pecans, 2 tablespoon maple syrup, ½ teaspoon cinnamon, flaky sea salt
- Serve - Remove the kabocha from the oven and transfer to a serving dish. Top with the maple pecans and enjoy.
Video
Notes
- Store leftover kabocha in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers in the oven, heat oven to 350°F and place the kabocha on a baking sheet. Bake in the oven for 6-8 minutes.
- Once the Kabocha is completely coated in the mixing bowl, immediately take it out and cook it in the oven so it maintains its firm texture.
- Choose a kabocha that feels heavy for its size and has a very firm rind.
- Use a sharp knife and sturdy cutting board to safely cut the kabocha.
- Drizzle any remaining maple syrup and olive oil mixture in the bowl onto the pumpkin before baking.
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