Quick Meals: Roasted Kabocha Pumpkin

more roasted kabocha

Few things make me happier than super-simple vegetable preparations that yield delicious results. Case in point: Roasted Kabocha Pumpkin. The hardest part is slicing the thing: Kabocha has a tough skin, but it’s totally edible, so you don’t need to peel it. After it’s sliced, toss with a bit of coconut or olive oil, sprinkle on just a pinch of brown sugar, roast for just 15 minutes and you have sweet, awesome pumpkin to enjoy for any meal of the day.

perfectly roasted Kabocha slices

Simple Roasted Kabocha Squash

1 small kabocha squash, seeded and sliced into ¼ inch thick slices
2 Tablespoons coconut oil
1 Tablespoon coconut sugar or brown sugar

  1. Preheat oven to 450º and line a baking sheet with parchment paper.
  2. Toss kabocha slices with coconut oil and brown sugar. Layer onto baking sheet in a single layer and bake for 15 minutes, or until very soft. That’s it! Enjoy!


more roasted kabocha

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About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram


  1. Made this tonight with acorn squash and no sugar, and it was delicious! Especially covered in nooch!

      • Eat it! Definitely! As long as it’s cooked well it should be easy to eat. Butternut is a bit harder to eat, so I usually peel those squashes. Imagine all the saved time in the kitchen! Thanks for reading! -adb

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