This post may contain affiliate links. Please read our disclosure policy.
Do you have any foods that immediately make you giddy, weak at the knees, turn you into a heart eyes emoji? Kabocha squash is is that for me– I just can’t get enough of it!
I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash– prebaking it is the KEY to easing this process.
I want you all to be able to enjoy this god sent vegetable (seriously, it will change your life :P), so I put together a step-by-step tutorial and video to do just that.
Wash your kabocha squash for you health and safety, as a lot of people fail to wash squash because of their thick skin, but these vegetables could collect listeria from the dirt they sit on!
Dry your squash and place it (whole) in a 400F oven on a lined baking sheet for 18-20 minutes.
Remove from oven and cool completely, or at least until easy to handle. Remove the stem if it is protruding before cutting. Slice the squash in half vertically.
Scoop out the seeds and fiber using a spoon. You can save the seeds to be prepared for later use, but I just chose to compost them.
Slice the squash into wedges, trying to keep the slices uniform for even cooking. You could remove the skin if you want but it is actually edible and a great source of fiber! I don’t mind the skin, so I choose to keep it on.
Place the slices onto your lined baking sheet, and place back into the oven for 40 minutes, flipping halfway through.
The squash will last in an airtight container in the refrigerator for 3-4 days…I promise you it won’t last that long 😛
Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
Print
How To Prepare Kabocha Squash {easy + oil-free}
- Total Time: 1 hour 15 minutes
- Yield: 4
Ingredients
- Kabocha Squash
- Lined baking sheet
- Seasonings, if desired
Instructions
- Wash and dry your kabocha squash, then place it (whole) in a 400F oven on a lined baking sheet for 18-20 minutes.
- Remove from oven and cool until easy to handle. Remove the stem if it is protruding before cutting.
- Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon.
- Slice the squash into wedges, trying to keep the slices uniform for even cooking, peel if desired.
- Place the slices onto your lined baking sheet, adding seasoning if desired. Place back into the oven for 40 minutes, flipping halfway through.
- The squash will last in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Cuisine: Vegan
This is great. Can you bake it whole for an hour without cutting it???
Yes that should work!
Thanks for saving my fingers…..lol. I like winter squash with a little 5 spice on it.
After the first cooking.. can I put it on a skewer with shrimp and bar-b-que it?
Hi Wendy! We have not tried barbecuing it so we are not sure how this would turn out. It might need a touch of oil or a sauce to prevent it from drying out.
I’m somewhat confused by the timings:
18-20 minute to soften and prepare.
Then 40 minutes roasting, turning squash after 20 minutes.
The recipe, though, says “Prep Time: 60 mins Cook Time: 15 mins”
I don’t get it. Prep cooking is 18-20 minutes, then slice into wedges: that is not going to take an hour.
And the cook time is 40 minutes, not 20 minutes.
What am I missing?
Hi Michael! Thanks for catching that, everything was just flipped so I fixed it 🙂 The prep time is 15 minutes and the cook time is 60 minutes (including the 20-minute preroast before slicing).
It was perfect. I served to non vegans and I drizzled a little blackberry ginger balsamic vinegar over it. Although absolutely nothing was needed on it. So simple but looked so nice on a platter and my guests had seconds!
Awesome, we are so happy to hear that! 🙂 The blackberry ginger balsamic vinegar addition sounds delicious.
Kabocha squash is my FAVORITE type of pumpkin! This is literally my favorite way of roasting it, except I have the oven at 450F. Sometimes I even leave the pumpkin whole and use the insides to make my blender kabocha pudding!
YUM!! That sounds amazing
Looks tasty and simple to make! I can’t wait to try it.
☺️❤️