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    The Heirloom Pantry » Recipes » Vegetables

    Maple Roasted Kabocha Squash (Japanese Pumpkin)

    Published: Nov 25, 2019 · Modified: Dec 1, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Roasted maple kabocha squash (Japanese pumpkin) Pinterest pin.

    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.

    Roasted maple kabocha squash on a serving platter topped with maple-glazed cinnamon pecans.

    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

    Ingredients for roasted maple kabocha squash with maple pecans, kabocha squash (japanese pumpkin), pecans, cinnamon, maple syrup, olive oil, kosher salt, flaky salt.
    • 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

    Steps to make maple roasted kabocha squash, gut the japanese pumpkin and slice, toss in maple syrup, olive oil, salt, and pepper.
    • 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)
    Steps to make roasted kabocha, line baking sheet with sliced pumpkin, roast, turn halfway through; cook pecans, maple syrup, cinnamon, top kabocha with maple pecans.
    • 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

    What does kabocha squash taste like?

    Kabocha squash tastes like a combination of a sweet, earthy sweet potato and a squash.

    What squash is closest to kabocha squash?

    Acorn squash, butternut squash, and honeynut squash are the most similar in texture to kabocha squash.

    How does Kabocha taste different than butternut 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:

    • Meyer Lemon Roasted Chicken
    • Turkey Roulade
    • Roast Chicken Thighs and Vegetables
    • Easy Chicken Miso Soup

    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

    • Roasted honeynut squash with salt and pepper arranged on a serving plate.
      Easy Roasted Honeynut Squash
    • Vegan spiced butternut squash soup in a white Le Creuset bowl topped with roasted pepitas and fried sage leaves.
      Spiced Butternut Squash Soup (Vitamix)
    • Trader Joe's triangle butternut squash ravioli in a browned butter olive oil sauce with crispy fried sage leaves and toasted walnuts in a bowl.
      Butternut Squash Ravioli Sauce
    • Oven roasted butternut squash on a serving platter with herbs.
      Oven Roasted Whole Butternut Squash

    Did You Like This Recipe?

    Love this kabocha squash recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your roasted kabocha!

    📖 Recipe

    Roasted maple kabocha squash on a serving platter topped with maple-glazed cinnamon pecans.
    Print Recipe Pin Recipe
    5 from 4 votes

    Roasted Maple Kabocha Squash with Pecans

    Maple Roasted Kabocha Squash features tender, caramelized Japanese pumpkin and topped crunchy maple-glazed pecans. This sweet and earth sheet pan recipe only takes 45 minutes to make with minimal preparation. Serve with a hearty main course, on a bed of greens, or nestled within a nourishing quinoa bowl.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Side Dish, Sides
    Cuisine: Japanese
    Servings: 6
    Calories: 192kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 sheet pan
    • 1 parchment paper

    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
    Prevent your screen from going dark

    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

    Storage
    • 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.
    Top Tips
    • 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.

    Nutrition

    Serving: 6g | Calories: 192kcal | Carbohydrates: 15g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 196mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.3mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    5 from 4 votes (4 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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