Oven Roasted Kabocha Squash with Peanut Sauce


This Oven Roasted Kabocha Squash with Peanut Sauce is an easy, healthy side dish that is easy to make and filling! Gluten free, vegan and paleo too!

PIN Oven Roasted Kabocha Squash

Just going to put this out there:

I eat this recipe MANY times a week.

So often that I usually get a stomachache because kabocha squash does that to me, but I dont even care because its just so dang delicious.

I like other squashes. I can go to town on some spaghetti squash casserole, parmesan roasted acorn squash or butternut squash soup but kabocha?

I LOVE IT SO MUCH. Dont care if its THIS roasted kabocha squash recipe OR if its kabocha squash soup. Anyway you give this magical little squash to me, I am DOWN FOR IT.

What is kabocha squash?

This is a small winter, Japanese squash that looks like a pumpkin. BUT the taste and texture is a lot closer to a sweet potato. The skin is usually a deep-green or gray color and the flesh is typically orange colored.

Its naturally sweet and works great in recipes or on its own, like in this oven roasted kabocha squash!

Oven roasted kabocha squash on a pan

How to pick a kabocha squash

A good kabocha squash is AMAZING, but a bad one? Its watery and just down-right bad, so here are some pro tips:

  • Look for a squash that is heavy for its size
  • Choose a squash that has a dull, not shiny, skin
  • The color should be a deep green. Golden speckles and streaks on the skin are also a good sign!

How to cut kabocha squash

To make this kabocha recipe, you need to cut the squash and that can be a little bit tricky! So here is how I cut mine:

Cut in half take a large, sharp knife and cut right through the center of the squash, leaving two halves

Cut each half in half this should leave you with 4 quarters of squash.

Skin place them cut side down onto a cutting board and use a sharp, thin knife to slice off the skin (the skin IS edible, but I dont like it)

Cut into cubes slice each quarter vertically into 1-inch thick strips, then cut each strip into 1 inch cubes!


a person holding a fork full of oven roasted kabocha squash

How to cook kabocha squash


To make oven roasted kabocha squash you need to start with your squash prepped as above.


Toss the squash cubes with oil, rubbing it into the squash well


Place the squash cubes, cut side-down onto a cookie sheet and sprinkle with salt


Bake at 400 degrees until fork-tender, which is about 20-25 minutes.

Now you are ready to get SAUCY!

I stole the sauce from the Thai Grilled Chicken skewers and then poured it all over the soft, tender kabocha squash and its honestly pretty much a match made in heaven.

The slight sweetness of the squash with the tangy, ginger vibes that are going down in the sauce is something that I would be willing to be REAL money that your face is going to like A LOT.

You might even be like me and eat so much you get permanent stomach aches.

And, prediction, you wont be mad about it.

oven roasted kabocha squash in a bowl with sesame seeds on top

Other Healthy Squash Recipes

Balsamic Butternut Squash Salad

Roasted Acorn Squash and Quinoa Salad

Healthy Chicken Noodle Casserole with Spaghetti Squash

Roasted Kabocha Squash with Peanut Sauce

This Oven Roasted Kabocha Squash with Peanut Sauce is an easy, healthy side dish that is easy to make and filling! Gluten free, vegan and paleo too!

  • 1 Medium Kabocha squash ((about 4 lbs))
  • 1 Tbsp Olive oil
  • Salt

For the sauce:

  • 2 Tbsp Peanut butter ((Almond butter for paleo))
  • 4 tsp Full fat coconut milk
  • 1 Tbsp Reduced sodium soy sauce ((GF if needed))
  • 2 tsp Rice vinegar
  • 1 tsp Honey
  • 1/2 tsp Fresh ginger, (minced)
  • Cilantro, (for garnish)
  • Sesame seeds, (for garnish)
  1. Preheat oven to 400 degrees.
  2. Chop the squash- this is tricky. How I do it is this: Cut it in half, then scoop out all the seeds and guck from the inside. Then cut each half into half again, so you end up with 4 quarters. Using a big knife, cut the skin off each quarter. Then, chop the squash into 1 inch cubes

  3. Place the squash in a large bowl and toss with the oil and sprinkle with salt.

  4. Place the cubes, cut side down onto a large baking tray.

  5. Bake in the middle rack of the oven for 20-25 minutes,checking often to make sure they are not getting burned. The squash is done when the underside has a nice browned color and it is fork tender.

  6. Whisk all the sauce ingredients in a small bowl.

  7. Pour the sauce all over the cooked squash and toss to coat.

  8. Sprinkle with cilantro and sesame seeds, if desired, and DEVOUR


Nutrition Facts
Roasted Kabocha Squash with Peanut Sauce
Amount Per Serving
Calories 256.7 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 1.7g11%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 4.6g
Sodium 192.6mg8%
Potassium 56mg2%
Carbohydrates 42g14%
Fiber 5.8g24%
Sugar 19.6g22%
Protein 7.9g16%
Vitamin A 374IU7%
Vitamin C 24mg29%
* Percent Daily Values are based on a 2000 calorie diet.


(per serving based on recipe serving 4 people)


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The post Oven Roasted Kabocha Squash with Peanut Sauce appeared first on Food Faith Fitness.

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