Roasting Kabocha Squash

Some of my absolute favorite foods are those that are naturally gluten-free.  The easiest naturally gluten-free foods to find are whole foods like fruits & vegetables.  When you stick with whole foods and prepare them yourself, there is no label reading or wondering if the food has been cross-contaminated or manufactured in a place that also manufactures or produces gluten-containing products.  Not only are these foods better for those on a gluten-free diet, but they are better for everyone.  There is so much processed food out there.  The less you eat, the better. 

I found this kabocha squash a week or so ago at Kroger.  I had been looking for one for a while, so I was shocked to finally find it!  Here is a little more about the kabocha squash from What’s Cooking America:

Kabocha (Also known as a Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin) – Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type.

Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work.

Available year-round.



To prepare the squash for roasting, I washed the squash & cut in half lengthwise & removed the seeds.  This was not an easy job, but I persevered and got the job done.  I then chopped into large chunks and placed them on a baking sheet that had been sprayed with Pam.  I then sprayed the squash with Pam and seasoned with sea salt & pepper.  I then roasted in the oven at about 400 for 30 – 40 minutes or so.   I kept checking to make sure I wasn’t over cooking it.  The flesh skin will both get tender & the flesh gets a little flaky.  The skin is edible and I think it adds a nice texture to the squash. 



This squash reminded me a lot of a sweet potato, but richer.  It was so stinkin’ good!!  I have been eating this for days & still have some left!  There are so many things you can do with this.  You could scoop the meat out & mash up for oatmeal, baking or just to eat alone. 

If you are looking for a great new fall veggie to try, don’t pass this one up!! 


16 Responses

  1. I have yet to see/try kabocha swash – I must do so, especially after seeing this recipe!

    • I don’t know where you are in Ohio, but I saw Meijer had them today labeled as “Buttercup” squash. Also, I found the first one at Kroger. I had tried the Asian grocery stores with no luck.

      Let me know if you try it out! 🙂 I am loving it.

  2. thanks for the great tip on a new food. you are so right about what to eat. it takes so much time to do this, though!
    what kind of knife did you use? I think someone needs to invent a squash cutter!

    • I used one of my J. A. Henckels chef’s knife. I also wrapped a dish towel (dry) around the squash to allow me to grip it better. It really isn’t that time consuming and once it is in the oven, it is so simple.

  3. I love squash, too – it’s at the top of my list of fall food favs. My favorite foods are naturally GF, too, and mostly those you can get straight from nature. I feel so good eating them!!

    • I am so thankful that I was “forced” to embark on the gluten-free diet b/c I have really opened the doors to all kinds of new foods. My diet is so much healthier now than it was before I went GF.

  4. i still haven’t tried this squash. but i’ll keep my eyes open for it!

  5. Thank you for this! I saw this squash and was wondering what the heck it was and what to do with it…will give it a shot this weekend! I love sweet potato, so this sounds right up my alley. I will definitely use your dish towel trick as well. I have a nasty habit of cutting myself being careless in the kitchen.

    • Erin,

      Please let me know how it works out for you. 🙂 Be careful with those knives! My problem is that I am always in a hurry!

      • OK, so I was dork and realized it was regular acorn squash I saw. Well, I roasted it anyhow with some cinnamon, stevia and maple extract and it was GOOD! Gotta find the kabocha… 😉

  6. Acorn squash rocks, too!!

  7. […] this week is squash.  Another favorite of mine.  I will have plenty of squash this week.  I love kabocha, butternut, acorn, spaghetti….you name it!  I don’t think that I have met a squash […]

  8. Very pretty and it sounds good. Thank you for sharing this on Friday Foodie Fix.

  9. […] is until tonight when I tweeted asking how to make it! Kimberly from Gluten-Free Is Life sent me her blog post with step by step instructions. It was very […]

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