Sugar And Spice Roasted Kabocha Squash


  • Prep Time15 mins
  • Total Time45 mins
  • Makes8 servings
Sugar And Spice Roasted Kabocha Squash

Photo, Erik Putz.

Chatelaine Triple Tested

Sugar, spice and everything nice goes into this fall-ready side. 


  • 2 large kabocha squash, about 2 kg

  • 1/4 cup olive oil

  • 1/4 cup brown sugar

  • 4 tsp sriracha hot sauce

  • 1 tsp cinnamon

  • 1/2 tsp salt


  • POSITION rack in bottom of oven. Preheat to 400F. Line a large baking sheet with foil. Pierce each squash with a sharp paring knife a few times. Microwave squash on high for 2 to 3 min. Cut each in half. Remove and discard seeds. Cut each half into 5 wedges.

  • WHISK oil with sugar, sriracha, cinnamon and salt. Toss or brush squash with mixture until well coated. Arrange in 1 layer on prepared sheet. Roast in bottom of oven until squash is fork-tender, 30 to 35 min. Kitchen Tip: Can’t find kabocha? Substitute butternut, buttercup or acorn squash.

Nutrition (per serving)

Calories 171, Protein 2g, Carbohydrates 29g, Fat 7g, Fibre 4g, Sodium 183mg.
Excellent source of vitamin C.

Here are more ways to cook kabocha squash