Roasted kabocha squash

Roasted kabocha squash

Feb 16 2021



Serves 5

I was craving some squash and found one in my fridge that I had to use.... I did not want to make a soup with it. I just wanted the soft and sweet bite that a squash has. I love when food has a little kick to it which was solved here with some chili powder!!!


  • 1 medium kabocha squash
  • 2 tbsp of coconut oil, melted
  • 1 tsp of chili powder
  • 1 tsp of turmeric
  • 1/2 tsp of onion powder
  • 1/2 tsp of garlic powder
  • 1 tbsp of maple syrup
  • 1 tbsp of soy sauce


Preheat the oven at 400F.

Wash, cut the squash into sliced and remove the seeds. Just be careful here because since the skin is hard, it can be quite tricky to do!

Mix the spices in a bowl. Ligne a baking sheet and brush the squash with the coconut oil on both sides and sprinkle the seasoning.

Bake for 15 minutes on each side ( flipping halfway).

Mix the maple syrup and soy sauce, brush on the squash when cooked and broil for 2 minutes.

I remove the skin once cooked, some people don't mind eating it, I just don't like it.

Enjoy as a side, on top of a salad or even puree it to make  soup.

I like adding some pomegranate seeds, chopped cilantro, a dollop of greek (or coconut) yogurt and flaky salt and eat it just like that!

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