Name: Spicy Maple Roasted Kabocha
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium/1 ½ kg/3 lbs kabocha squash (or other thick-walled squash); 4 tbsp/60ml olive oil; 4 tbsp/60ml maple syrup; 2 tbsp/25g light brown sugar; 2 tsp/4g ground cinnamon; 1 tsp/2g cayenne; 1/2 tsp/1g ground nutmeg; 1/2 tsp/3g salt; 1/3 cup/60g pepitas/pumpkin seeds, raw, unsalted

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Spicy Maple Roasted Kabocha on a white plate next to a blue napkin on a marbled surface

This spicy maple roasted kabocha is an easy, naturally vegan and gluten free, flavorful side dish that comes together in 30 minutes. Roasted sections of kabocha are coated in a spicy maple glaze and pepitas with cinnamon and cayenne to bring heat and flavor. Whether you’re looking for squash recipes, vegan side dishes, or gluten free side dishes, this is the perfect recipe to make!

And, if you’re looking for more squash recipes, try this butternut squash risotto!

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Every fall I usually cook with pumpkin and butternut squash, but this year I went for a kabocha squash that tastes like a cross between a sweet potato and a chestnut. It’s very flavorful and works well with a lot of dishes!

While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!

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ingredients for the spicy maple roasted kabocha

What You’ll Need For This Spicy Maple Roasted Kabocha

1 medium/1 ½ kg/3 lbs kabocha squash (or other thick-walled squash)
4 tbsp/60ml olive oil
4 tbsp/60ml maple syrup
2 tbsp/25g light brown sugar
2 tsp/4g ground cinnamon
1 tsp/2g cayenne
1/2 tsp/1g ground nutmeg
1/2 tsp/3g salt
1/3 cup/60g pepitas/pumpkin seeds, raw, unsalted

How To Make this Spicy Maple Roasted Kabocha

Preheat oven to 400°F/200C. Line a rimmed baking sheet with foil or parchment.

Scrub the squash skin well and dry. Cut off the stem and base and cut in half lengthwise. Scoop out the seeds.

Cut into 12-16 wedges (depending on size of squash).

In a large bowl, combine oil, maple syrup, brown sugar, cinnamon, cayenne, nutmeg, and salt. Whisk until well blended.

oil, maple syrup, brown sugar, cinnamon, cayenne, nutmeg, and salt in a glass bowl

Toss the squash wedges in the glaze until completely coated.

kabocha squash in a glass bowl with a maple glaze

Place the wedges flat on the prepared baking sheet. Brush the glaze from the bottom of the bowl on the tops of the slices.

kabocha squash with a maple glaze on a baking sheet with parchment paper

Bake for 10 minutes. Sprinkle on the pepitas and return to the oven for 12-15 minutes, until squash is easily pierced by a fork and the glaze on the bottom of the pan is thick and bubbling.

Remove from oven and allow to rest 5 minutes before transferring to serving dish. Spoon the gooey glaze over the top. For more crunchy, shard-like pieces of toffee glaze with the pepitas, remove the squash wedges and return the pan with the pepitas to the oven for 4-5 minutes.

Best served immediately.

Important Recipe Notes

Squash varieties: Recipe will also work with other thick, fleshy squash varieties like acorn, buttercup, butternut, carnival, or sweet dumpling.

Replace the pepitas with chopped raw pecans for other flavor options.

Vegan and Gluten Free Dinner Ideas

Creamy Pumpkin Soup– This creamy pumpkin soup is a naturally vegan and gluten free soup. It’s a simple recipe with pantry ingredients that comes together in just over 30 minutes.

Stuffed Sweet Potatoes– These stuffed sweet potatoes are a unique take on stuffed baked potatoes using sweet potatoes filled with spicy pinto beans and peppers. Nutrient rich sweet potatoes are baked to softness and loaded with saucy and spicy cooked beans and bell peppers.