Cinnamon-spiced roasted kabocha squash is a quick and delicious sheet pan side dish that’s not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.
If a pumpkin and a sweet potato had a baby, it would be kabocha squash (aka Japanese pumpkin)! It has a naturally sweet and nutty flavor, but the texture is slightly denser and drier than that of other winter squash varieties. So while everyone else is roasting up butternut squash during the fall and holiday season, I’ll be over here whipping up my cinnamon-spiced kabocha squash.
Not only is it insanely delicious (and lower in carbohydrate than most other winter squash varieties) but it’s also one of the easiest to work with. Why, you ask? Because the skin gets super soft and tender once cooked, it’s completely edible – meaning there’s no peeling required! #yourwelcome😉
Sometimes I’ll roast my kabocha squash chunks with curry powderand my husband often requests this velvety, nourishing kabocha soup — but when I want something extra special, I go straight for this recipe! Is it the cinnamon that makes me swoon? Or is it the drizzle of rosemary maple butter right at the end? I think it’s probably both… but you’ll have to decide for yourself.
Trust me when I tell you that this simple side dish deserves a spot on your holiday table, but it’s also easy enough for a Tuesday night.
Ingredients You’ll Need
If you’re like me and you like a visual before you jump into a recipe, here it is! Most of these ingredients you probably have on hand. Just make sure ot grab fresh rosemary and your kabocha next time you pop into the grocery store.
Ways to Serve Your Squash
This winter squash is a beautiful side dish on any holiday table! But when I’m looking for a quick, no-brainer healthy dinner for my family, I pair it with cast-iron chicken thighs. It’s the perfect cozy combo.
If I’m lucky enough to have leftovers, I eat them for breakfast right alongside scrambled eggs with hidden cauliflower rice. Kabocha and eggs are the perfect combo, and this veggie, fiber, and protein-packed breakfast is to-die-for.
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Cinnamon-Spiced Roasted Kabocha Squash
Cinnamon-spiced roasted kabocha squash is a quick and delicious sheetpan side dish that’s not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.
Servings: 6 servings
Calories: 129kcal
Ingredients
- 3-3.5 pound Kabocha squash seeded and cut into 1-inch cubes (about 8-10 cups chopped)
- 1 tablespoon avocado oil
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon sea salt plus more for finishing
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 2 teaspoons fresh chopped rosemary
Notes
- To store leftovers: Let the squash cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back some of that roasted texture.
Nutrition
Serving: 0.167recipe | Calories: 129kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 233mg | Potassium: 811mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3217IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 1mg