Roasted Maple-butter Kabocha Squash

Kabocha squash (also called Japanese pumpkin) has that perfect mix of sweetness and nuttiness — like a cross between a sweet potato and a butternut squash.

🍠 Roasted Maple-Butter Kabocha Squash

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients

• 1 medium kabocha squash (about 2–3 lbs)
• 2½ tbsp unsalted butter, melted (or olive oil for dairy-free)
• 2 tbsp pure maple syrup
• 1½ tbsp brown sugar (optional but deepens caramelization)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp sea salt
• Freshly cracked black pepper, to taste
• Optional: sprinkle of chili flakes or smoked paprika for a sweet-spicy kick

Instructions

1. Preheat & Prep
   • Preheat oven to 400°F.
   • Line a large baking sheet with parchment paper.
   • Scrub the kabocha squash clean. Cut it in half, scoop out the seeds, and slice into ¾-inch wedges (the skin is edible once roasted, so you can leave it on).
2. Make the Glaze
   • In a small bowl, whisk together melted butter, maple syrup, brown sugar, cinnamon, nutmeg, salt, and pepper.
3. Roast
   • Arrange the squash slices in a single layer on the baking sheet.
   • Brush generously with the maple-butter mixture.
   • Roast for 20 minutes, flip the slices, brush again, and roast another 15–20 minutes until caramelized, tender, and golden at the edges.
4. Serve
   • Drizzle any leftover glaze from the pan on top.
   • Sprinkle with fresh thyme or toasted pecans for extra flavor.

Serving Ideas

• As a side with roasted chicken, pork chops, or grilled steak
• Toss into grain bowls with quinoa and cranberries
• Mash it into a creamy spread for toast
• Puree it with broth for a silky soup