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Winter squash is in season, and I wanted to share a simple and easy way to prepare kabocha. Kabocha is a lower calories version of butternut squash. Its also less sweet and has half the carbohydrates per serving compared to butternut or pumpkin. Kabocha is a great source of beta-carotene (which converts to vitamin A), iron, and B vitamins. It is also high in fiber, and easier to cook compared to a pumpkin or a butternut. You can eat the skin (it softens after cooking), and it cooks faster than many other winter squashes.

There are a lot of ways to cook kabocha, you can steam them, bake them and even fry them (very popular vegetable for tempora). I love using kabocha in my curry too, but that will have to be for another post! Today, I want to share with you one of my baked Kabocha recipes. It’s super fast!

Baked Kabocha

Baked Kabocha


  • 1 kabocha
  • 1 tablespoon olive oil
  • sea salt
  • red pepper flakes


  1. Preheat oven to 375F
  2. (Optional): boil the whole kabocha in a pot for ~8 minutes, or until you can cut through the center with your knife. -This is not required, bFullSizeRenderut I like to boil it for a little to “pre-cook” the kabocha…so that it becomes more moist and spends less time in the oven.
  3. Cut kabocha into large cubes (keeping the peel intact), then season it with sea salt, olive oil and red pepper flakes to taste.
  4. Place the seasoned kabocha on a large sheet of baking pan. Roast for ~17 minutes.
  5. Serve hot!