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Maple Roasted Kabocha

If your kabocha squash has a smooth, thin skin, you do not need to peel it. A kabocha with a thicker, coarse skin may be peeled with a potato peeler after cutting the wedges.

Serves 4.


  • 1 (1.5 lb) kabocha squash
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1/4 tsp allspice
  • 1/4 tsp salt or to taste
  • coarsely ground black pepper


  1. Wash and dry kabocha. Remove stem and cut in half.
  2. Remove seeds (may be cleaned, seasoned and roasted if desired.)
  3. Cut in half-inch wedges. Peel each wedge with potato peeler if needed. (See above.)
  4. Preheat oven to 400 degrees F and line a large baking sheet with foil, shiny side down.
  5. Place wedges on the prepared pan and coat with the olive oil, covering all sides.
  6. Spread wedges out evenly and drizzle with maple syrup. Sprinkle with allspice, salt and pepper.
  7. Roast 20 minutes. Remove and turn all wedges. Roast 10 more minutes, or until tender and browned.
  8. Serve hot or at room temperature.

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