Sugar and spice roasted kabocha squash

Prep 15 min
Total 45 min
Serves 8



large kabocha squash, about 2 kg
1/4 cup
olive oil
1/4 cup
brown sugar
1 tsp
1/2 tsp


  • POSITION rack in bottom of oven. Preheat to 400F. Line a large baking sheet with foil. Pierce each squash with a sharp paring knife a few times. Microwave squash on high for 2 to 3 min. Cut each in half. Remove and discard seeds. Cut each half into 5 wedges.
  • WHISK oil with sugar, sriracha, cinnamon and salt. Toss or brush squash with mixture until well coated. Arrange in 1 layer on prepared sheet. Roast in bottom of oven until squash is fork-tender, 30 to 35 min. Kitchen Tip: Can’t find kabocha? Substitute butternut, buttercup or acorn squash.


Calories 171, Protein 2 g, Carbohydrates 29 g, Fat 7 g, Fibre 4 g, Sodium 183 mg. Excellent source of vitamin C

How to shop for, prepare and cook with squash

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