Roasted squash in a baking tray
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Roasted Kabocha Squash With Cinnamon Recipe

Looking forward to making something exciting? Here's a simple and nutritious Kambocha recipe to rejuvenate your palette!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: Japanese
Keyword: kabocha squash
Appliance: oven
Servings: 4 people
Author: Sakina Kheriwala


  • 1 cut into half kabocha squash seeds removed
  • 2 tbsp olive oil or coconut oil
  • 1/2 tsp pepper
  • salt as per taste
  • 1 tsp cinnamon powder


  • Preheat the oven to 400 degrees. Carefully cut the squash evenly in half.
  • Scoop out the innards and seeds from both halves of the squash.
  • Cut each squash into further halves 3-4 times more to form wedges.
  • Rub each wedge with coconut or olive oil and place on a baking sheet covered with a foil.
  • Season each wedge with pepper, salt, cinnamon, brown sugar or garlic powder, depending on your taste and preference.
  • Bake the squash for 30-35 minutes.
  • Allow the squash to cool for 5-10 minutes and then serve or use it in your recipe.
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Always remember to store Kabocha in a cool, dry, and dark place. They can last up to several months. You can use any spices to season this squash with, or just salt and pepper. It's also good with a drop of maple syrup or a pinch of brown sugar.