Roasted Kabocha Squash in Coconut Oil



The title pretty much says it all! This is one of my absolute FAVORITE side dishes to eat and it’s an awesome dish to serve when I have guests over. It’s super filling, low in calories (1 cup equals only 40 calories!) sweet and taaaaaaaaasty! Sometimes I eat this as my starch, but it is considered a more fibrous veggie. Kabocha squash is really the under appreciated sibling to butternut squash!

Kabocha squash is also one of my ALL TIME favourite veggies – it’s nuttier in flavour than other squashes, I love the thick texture consistency, and I leave the skin on (partially because I’m too lazy to cut it off, and luckily it provides health benefits too! Yay for laziness!) so that once it’s done, there is the contrast of the soft succulent meat with the crispiness of the skin. Yes, you can salivate now….

Prep Time: 10 min

Cook Time: 20 min

Preheat oven to 400 Degrees F



One kabocha squash (it looks like a green pumpkin). Often grocery stores will call it Japanese Squash or “Pumpkin” in restaurants. And no, it’s not the same as Acorn Squash (Oddly enough, I find many cashiers don’t know the proper name when ringing it into the til).

2 tbsp Coconut Oil


See below for my DESSERT option recipe (YES, that’s right- Dessert) 🙂

If you want to eat this more as a dessert, then here are the ingredients:



Organic natural nut butter like peanut butter, almond butter or cashew butter

Optional add ons: Raisin, unsweetened shredded coconut flakes, pecans


Slice open the squash, spoon out the seeds (you can roast them too if you want), and cut into cubes or slices.

Coat with coconut oil (it’s okay if oil is in solid form, just loosely rub it on).

Place on roasting pan and roast in oven for 20 minutes, or until squash browns.


Serve with other veggies, starch and protein, like below:



Chicken, brown rice cooked in organic vegetable broth and roasted savoury mushrooms.



What you say!? Ok, you’re probably questioning me now- but because it is naturally sweet, I like to sometimes mash it up and mix it with nut butter, coconut flakes, cinnamon, nutmeg, raisins and pecans. Try it…and let me know what you think! 🙂


Health Benefits of Ingredients

Kabocha Squash: An awesome source of beta-carotene (as you can tell by it’s bright orange flesh), which is converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair. A single serving of kabocha squash provides 70% of the day’s recommended requirement! Kabocha is also a good source of iron, vitamin C and some B vitamins. It is also very high in fibre, which is why you can feel quite satiated after eating it.

Coconut Oil: The saturated fats present in coconut oil are not harmful as you commonly find in vegetable oils. In fact, coconut oil is beneficial for the heart as it contains about 50% lauric acid, which helps in actively preventing various heart problems like high cholesterol levels and high blood pressure. Coconut oil does not lead to increase in LDL levels, and it reduces the incidence of injury and damage to arteries and therefore helps in preventing atherosclerosis. It also strengthens the immune system because it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties.


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