Appetizer · Side Dish · Vegetarian

Roasted Rosemary Kabocha Squash


This squash is high in beta carotene, vitamin C, vitamins B1 and B2, and more. Although it is originally from Japan, it’s now grown in the United States, primarily in Florida, California and Colorado, but it is easily adapted to other climates, and it’s available all year round.


1 medium Kabocha squash (cut into 1″ thick wedges)
1/4 cup olive oil
3 tbsp balsamic vinegar
1/4 cup coconut aminos (soy sauce replacement)
4 cloves fresh garlic (pressed)
1 tbsp ground dried rosemary ( I grind mine a in coffee grinder)
1/2 tsp paprika
1/4 tsp of nutmeg


  • Preheat oven at 375 degrees.
  • In a small bowl mix all the ingredients except the squash.
  • Place the squash in a baking tray
  • Pour the marinade over the squash and rub all sides of each wedge.
  • Arrange wedges so that they do not overlap
  • Bake for about 40 minutes or until soft


**Don’t throw away the seeds, you can roast them just like you do  pumpkin seeds


2 thoughts on “Roasted Rosemary Kabocha Squash

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