Honey-Roasted Kabocha Squash

Honey-Roasted Kabocha Squash
Yield: 1

Honey-Roasted Kabocha Squash


  • 1 kabocha squash, seeded and cut into 2-inch pieces
  • 1 Tbsp canola oil
  • 1 Tbsp honey
  • 1 tsp salt
  • Juice of 1 lime


  1. Heat oven to 425℉. In a bowl, toss the squash with oil, honey, salt and lime juice. Place seasoned squash in a cast-iron skillet (or oven-proof pan) and roast for 30 minutes or until the squash begins to brown.
  2. Remove from the oven and adjust seasoning with more salt and lime juice, as desired.

Kabocha squash has a dense texture and a subtle, almost nutty flavour. When roasted, you can eat the exterior, which makes this a super-low-maintenance vegetable side. This honey-roasted squash would also make a great filling for a sandwich, with some salty cheese and sprouts, or even as a filling for taco night.

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