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  • 1 medium kabocha squash
  • 2 olive oil
  • salt and pepper


  • Preheat the oven to 400 F with the rack in the middle.
  • Like all winter squash, kabocha takes a sharp knife to cut.
  • Cut In half.
  • Scoop out the seeds and cut the squash into thin wedges. Toss with olive oil, salt and pepper.
  • Place the squash in a single layer on a baking sheet and pop it in the oven.
  • Roast the squash for 30 minutes, flipping them over at the midpoint. You may want to add 5-15 minutes depending on your oven.
  • You'll know they're done when they're golden around the edges and are completely fork-tender