How to Bake Kabocha Squash

Co-authored by wikiHow Staff

Last Updated: March 28, 2019 References Tested

Kabocha is a Japanese squash that has a sweet flavor and velvety texture. You can bake the squash with a minimal amount of ingredients. First, you'll have to remove the seeds and cut the squash into slices, then you can bake it in the oven for delicious results.

Ingredients

Basic Roasted Kabocha Squash

1 kabocha squash
2 tablespoons (30 ml) olive oil, avocado oil, or melted coconut oil
1 gram (0.035 oz) salt
1 gram (0.035 oz) cinnamon (optional)
1 gram (0.035 oz) cayenne pepper (optional)

Makes 2-4 servings.

Sweet and Spicy Squash

1 kabocha squash
42.5 grams (1.50 oz) light brown sugar (extra for sprinkling)
1 gram (0.035 oz) cayenne pepper
1 gram (0.035 oz) cumin
1 gram (0.035 oz) cinnamon
1 gram (0.035 oz) nutmeg
1 gram (0.035 oz) salt
5 grams (0.18 oz) teaspoons soy sauce
2 tablespoons (30 ml) olive oil, avocado oil, or melted coconut oil

Makes 2-4 servings.

Method 1

Method 1 of 3:
Cutting the Squash

1
Cut the stem off the top of the squash. Place the tip of a sharp kitchen knife 1 inch (2.5 cm) from the stem of the squash. Penetrate the skin of the squash and cut around the stem. Then, pull up on the stem to remove it.^{[1]
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- You need a sharp knife to cut through the thick skin of the squash.
2
Cut the squash in half. Use the kitchen knife to make a vertical cut in the squash so that it’s 2 separate and equal-sized pieces. You should now be able to see the seeds in the center of the squash.^{[2]
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3
Scoop the seeds out of the center of the squash. Scrape out the seeds and the soft flesh in the center of each of the halves with a spoon. Continue scraping until the interior of the squash is smooth.^{[3]
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- You can discard the seeds or bake them as you would pumpkin seeds.
4
Cut the squash into slices. Cut the halves in half, and then cut them again. This should create a total of 8 slices.^{[4]
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- If you want thicker slices of squash, you can stop cutting when you have 4 pieces.
5
Run the slices under cold water. Cleaning off the squash will remove any potential pesticides or dirt that was on the squash. This is an important step before you start cooking it.

Method 2

Method 2 of 3:
Making Basic Roasted Kabocha Squash

1
Preheat the oven to 400 °F (204 °C). Place the slices of kabocha squash evenly apart on a baking sheet. Turn your oven to 400 °F (204 °C) to start the preheating process.^{[5]
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- You can use a metal or glass baking sheet.
- A preheated oven will ensure an even cook in your squash.
2
Coat the squash with the oil. Sprinkle 2 tablespoons (30 ml) of olive oil, avocado oil, or melted coconut oil on top of the slices of squash. Coat the slices evenly, making sure to get the oil on both sides.^{[6]
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- You can smooth the oil on the slices with a pastry brush or your fingers.
3
Season the slices with cayenne pepper or cinnamon. If you want savory and spicy flavors in your squash, use cayenne pepper. If you want sweeter tasting squash, sprinkle the slices with cinnamon instead.^{[7]
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- The oil will help the spices stick to the slices of squash.
4
Roast the squash in the oven for 30-35 minutes. Flip the slices after they have cooked for 15 minutes so that both sides cook evenly. Once the squash is finished cooking, poke it with a fork. The flesh should be soft.^{[8]
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5
Let the squash cool and serve. Remove the cooking sheet from the oven and let it sit at room temperature for 5 minutes. You can then eat the slices with a fork or with your hands.^{[9]
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- Wear oven mitts when you remove the squash from the oven.
- You can store the squash in an airtight container for up to 4 days in the refrigerator.

Method 3

Method 3 of 3:
Cooking Sweet and Spicy Squash

1
Preheat the oven to 400 °F (204 °C). Turn the oven to 400 °F (204 °C) and wait for the preheating indicator light to come on or for your oven to beep. Doing this will ensure an even cook on your squash.^{[10]
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- Prepare the other ingredients while your oven preheats.
2
Combine the sugar, cayenne pepper, and other dry ingredients in a bowl. Mix all of the dry ingredients in a bowl until they are well incorporated. This mixture will act as a dry rub that will infuse a sweet and spicy taste to your squash.^{[11]
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3
Coat the squash slices with the dry spices. Sprinkle the slices with the dry rub that you created. Make sure to get even coverage over all of the squash for an even flavor.^{[12]
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4
Pour the soy sauce and oil over the slices. Put 1.25 teaspoons (6.2 ml) of soy sauce and 2 tablespoons (30 ml) olive oil, avocado oil, or melted coconut oil onto the slices. Get an equal coverage of the wet ingredients onto all of the squash.^{[13]
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- If you are using coconut oil, you can put it in the microwave for 15 seconds to melt it.
5
Bake the slices in the oven for 15 minutes and turn them over. As the squash cooks, it should turn golden brown. Once they have cooked for 15 minutes, flip them over with tongs or a spatula so that the other side also browns.^{[14]
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- If you fail to do this, one side of the squash may be soggy.
6
Sprinkle the slices with more sugar and cook for another 15 minutes. Adding the sugar to the other side of the slices will let them caramelize. If you want your squash to be sweeter, use more sugar.^{[15]
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7
Remove the slices from the oven and serve. Remove the slices from the oven and let them cool for 5 minutes in the container before you serve them. They should be aromatic and caramelized.^{[16]
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- Eat the squash with a fork.
- Store leftovers in an airtight container for up to 4 days in your fridge.