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Roasted kabocha squash is one of the easiest ways to turn this dense little squash into a side dish that actually earns its spot on the table. The flesh turns creamy, the edges caramelize, and the skin softens right along with the squash, so you can skip the peeling.
This recipe leans sweet, spicy, and a little earthy with hot honey, apple cider vinegar, garlic, thyme, and Chinese five-spice. It is simple enough for a weeknight dinner, but it holds its own next to a holiday roast.
If you enjoy simple roasted vegetables, our Roasted Beets and Roasted Mixed Vegetables also make easy additions to weeknight dinners or holiday meals.
Here’s Why This Roasted Kabocha Squash Recipe Works
No peeling required: I like leaving the skin on because it softens in the oven and helps the wedges hold their shape. It also saves you from wrestling with a dense squash longer than necessary. (My Roasted Delicata Squash is another one that doesn’t need to be peeled.)
Cut-side-down roasting builds flavor: The cut sides sit directly against the hot pan, giving the squash deeper browning and caramelized edges.
Vinegar balances the hot honey: In testing, the glaze needed acidity so it did not taste too sweet. Apple cider vinegar cuts through the honey and makes the five-spice feel more savory.
The drizzle goes on after roasting: Adding the hot honey mixture at the end keeps the garlic from burning and lets the glaze cling to the warm squash.
Ingredient Notes
Kabocha squash: Look for a squash that feels heavy for its size with firm, dull skin. The skin is edible and softens as it roasts.
Olive oil: Oil helps the squash brown and keeps the cut surfaces from drying out.
Apple cider vinegar: Some vinegar goes on before roasting and the rest goes into the drizzle. It keeps the sweet heat balanced.
Chinese five-spice: Five-spice adds warm spice notes that work surprisingly well with the sweet squash.
Hot honey: Prepared hot honey gives the finished squash a sweet, spicy glaze. Use a lighter drizzle if your hot honey is especially spicy.
Garlic and thyme: Fresh garlic sharpens the drizzle, while thyme adds an earthy note that works well with the sweet squash.
Recipe Tips
Cut carefully: Kabocha squash is dense. Use a sharp chef’s knife and a stable cutting board. If the squash is very hard, microwave it for 1 to 2 minutes to soften it slightly before slicing.
Leave some space: Crowding the pan traps steam and keeps the squash from browning. Use a large sheet pan so the wedges have room.
Roast cut-side down: Placing the squash against the hot pan helps develop deeper browning and caramelized edges.
Use hot honey to taste: Heat levels vary. Start with a lighter drizzle, then add more at the table if you want extra kick.
Serve it warm: The hot honey glaze clings best to warm squash. If the squash cools, warm it briefly before adding the drizzle.
Questions and Answers
No. Kabocha squash skin is edible and softens as it roasts. Leaving it on also helps the wedges hold their shape.
Use a sharp chef’s knife and a stable cutting board. If the squash is especially hard, microwave it for 1 to 2 minutes to soften it slightly before cutting.
Hot Honey Kabocha Squash
Roasted kabocha squash wedges with caramelized edges, warm spice, and a sweet-spicy hot honey drizzle. Leave the skin on, give the wedges room on the pan, and add the hot honey drizzle while the squash is still warm.
Serve it alongside my cider braised pork tenderloin for a family dinner.
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Roasted Kabocha Squash
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Ingredients
- 1 kabocha squash, 3 to 3½ pounds, trimmed, seeded, and cut into 2-inch wedges
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar, divided
- 2 teaspoons coarse salt
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon ground black pepper
- ¼ cup hot honey
- 2 tablespoons olive oil, for the drizzle
- 3 garlic cloves, finely minced or grated
- Fresh thyme sprigs, for garnish
- Flaky salt, for garnish
Instructions
- Position a rack in the bottom third of the oven and preheat to 400°F.
- In a large bowl, toss the squash with ¼ cup olive oil, 2 tablespoons apple cider vinegar, five-spice powder, salt, and pepper until evenly coated.
- Arrange the squash wedges cut-side down on a large rimmed baking sheet, leaving space between the pieces.
- Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender when pierced with a knife and caramelized around the edges.
- Transfer the squash to a serving platter. In a small bowl, whisk together the hot honey, remaining 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, and garlic.
- Drizzle the hot honey mixture over the warm squash. Scatter thyme leaves over the top and finish with flaky salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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