Roasted Winter Squash
Kabocha and red kuri squash are similar to other winter squashes and have a delightfully creamy texture. Delicata, honeynut, and acorn squash are also delicious and, like kabocha and red kuri, do not require peeling. The skin softens when cooked and is completely edible. Peeled butternut squash may also be used. If using a larger squash than specified, simply scale up the topping ingredients as needed.

Yield: 4-6 side dish servings


  • 1 winter squash (2 – 2½ pounds; kabocha, delicata, red kuri, or acorn squash all work well and need not be peeled)
  • 1 tablespoon (20g) pure maple syrup (may substitute honey)
  • 1 tablespoon (12g) brown sugar
  • ¼ teaspoon each kosher salt and freshly ground pepper
  • 1½ tablespoons (22g) coconut oil, melted (may substitute olive or avocado oil)


  1. Preheat the oven to 375℉. Liberally grease a baking sheet and set aside.
  2. Cut the squash into wedges (about 1 – 1½-inch thick) and place in a large bowl. (see notes)
  3. In a small bowl, mix all other ingredients. Pour the mixture over the squash, and toss to evenly coat. (I find this easiest to do with my hands. I also prefer to do this in a bowl instead of directly on the baking sheet. With a bowl, it is easier to get more of the topping on the squash and less residue on the baking sheet where it becomes harder to clean once baked.)
  4. Spread the squash pieces, cut sides down, in an even layer on the baking sheet and bake for 25-35 minutes or until just tender. Precise time will depend on oven and thickness of pieces. Use a sharp knife to test for doneness. Look for a golden brown color on the side touching the baking sheet and a hint of firmness remaining in the squash. Tip: To increase caramelization, you may broil for about 2 minutes, watching very carefully to avoid burning.


Squash cutting tip: A sharp chef’s knife makes cutting winter squash easier. However, if you struggle to do this, you may microwave or bake the whole squash just long enough to slightly soften (about 3 minutes on high power in my microwave). Pierce the squash with a knife first to allow steam to escape, and then adjust the baking time down by a few minutes, as needed.

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