Like acorn squash, the tough rind is edible. Here’s the easiest way to cut kabocha squash, plus our best recipes, from simple roasts to sheet&#x2d;pan meals.

How To Cook Kabocha Squash

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food

Food

How-To

There are five main types of winter squash in your produce aisles, so learn how to cook them in sweet and savoury recipes perfect for fall and winter.

Types Of Winter Squash And How To Cook Them

Plus sweet and savoury recipes perfect for winter and fall.

The Best Way To Cook 5 Types Of Winter Squash

Recipes

Butternut squash gets all the glory in the fall. This year, add some new varieties to the mix, starting with our roasted kabocha squash!

Sugar And Spice Roasted Kabocha Squash Recipe

Sugar, spice and everything nice goes into this fall&#x2d;ready side.

Sugar And Spice Roasted Kabocha Squash

a:1:{i:0;s:688:"1. 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.
2. 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.
Per serving 171 calories, 
2 g protein, 29 g carbs, 
7 g fat, 4 g fibre, 183 mg sodium. Excellent source 
of vitamin C.
Kitchen Tip: Can’t find kabocha? Substitute butternut, buttercup or acorn squash. 
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Kabocha squash

How To Cook Kabocha Squash

The Best Way To Cook 5 Types Of Winter Squash

Sugar And Spice Roasted Kabocha Squash