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Roasted Kabocha Squash Recipe (3 Ways)

Option 3: Roast cubes. Peel the tough outer skin, then cut the flesh into 1-inch cubes. Place on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and arrange in a single layer. Roast until lightly browned on the bottom, about 15 minutes. Use a thin spatula to flip the squash. Roast until tender and caramelized, 10 to 12 minutes more.

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