Balsamic-Roasted Kabocha Squash


Preparation info

  • Makes


    • Difficulty


Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

This is a supremely simple preparation for kabocha, the dense, sweet winter squash sometimes referred to as Japanese pumpkin. Use a top-quality balsamic for the right balance of sweetness. Lining your baking pan with aluminum foil will ease cleanup.


  • kabocha squash, 1, about lb (1.25 kg)
  • olive oil,


  1. Preheat oven to 400°F (200°C).
  2. Using a large chef’s knife, cut squash in half lengthwise. Scoop out seeds and slice flesh crosswise into wedges ½–¾ inch (12 mm–2 cm) thick. Trim peel from each wedge.
  3. Put squash on a baking pan, drizzle with oliv