Healthy Roasted Orange Kabocha Squash Recipe with Cinnamon

Roasted Orange Kabocha Squash with Cinnamon
Dairy Free Grain Free Kid Friendly Low Carb Vegetarian 

Nutrition: 116 Calories | 12.6g Net Carbs | 1.7g Protein | 5.2g Total Fat

A quick and comforting fall inspired side dish, roasted orange kabocha squash with cinnamon is a healthy and delicious recipe the whole family will enjoy.

Orange and cinnamon evoke a sense of warmth and comfort. This classic fall combination makes delightful candles, potpourris and tea. It’s also a great fusion to bring a little fall to your recipes. Orange and cinnamon pair wonderfully with kabocha squash, which is kind of a perfect fall vegetable because its other name is Japanese pumpkin. This winter squash is also a great addition to a healthy meal. Kabocha Squash has fewer calories and about half the carbs of butternut squash. It’s also a great source of beta carotene, and a good source of fiber and other vitamins. Kabocha squash is healthy and delicious; my favorite combination.

Prep and Peel the Kabocha Squash

Like other hard winter squashes, kabocha squash is easier to cut and peel if you microwave it first. Put the squash in the microwave for 3-5 minutes, depending on the size. This will soften up the skin and make it easier to handle. First, cut the squash in half. Then, use a spoon to scoop out the seeds, and throw them away. Finally, peel off all the skin.

Cut the Kabocha Squash in Slices

Now that the Japanese pumpkin is clean and peeled, it’s time to cut it up. I like cutting it in slices because the “C” shape is interesting. Another easy option is to cube the squash. Which ever way you decide will work. Smaller pieces will cook faster, so adjust the roasting time accordingly.

How to Cut a Kabocha Squash (Japanese Pumpkin) かぼちゃの切り方

Here’s a great video showing you how to cut kabocha squash.

Add Cinnamon before Roasting the Kabocha Squash

The last step before roasting the squash, is to season them. So, put your kabocha squash pieces on a baking sheet. Then, drizzle with them with olive oil and sprinkle with salt and ground cinnamon. Toss the squash with your hands to make sure all the pieces are coated in olive oil and seasoning. Finally, spread them out in an even layer. It’s ok if the slices overlap a bit. Roast the Kabocha squash in the oven for 30 minutes at 425°.

Toss in Fresh Orange Juice after Roasting

Meanwhile, while the squash is roasting in the oven, zest and juice an orange. You only need one big orange or a couple small clementines. Once the squash is tender with some brown roasted spots, it’s time to pull it out of the oven. As soon as you take the kabocha squash out of the oven, sprinkle it with one and a half teaspoons of orange zest. Then, pour a quarter cup of orange juice the top. Toss the squash in the orange juice and let it rest for about five minutes. As the squash cools, it will absorb the orange juice. Now, it’s time to serve. Enjoy this healthy side dish full of the flavors of fall.

Other recipes to check out: Orange Ginger Kabocha Squash Soup, Oven Roasted Acorn Squash, and Thai Butternut Squash Puree.

Healthy Roasted Orange Kabocha Squash Recipe with Cinnamon

A quick and comforting fall inspired side dish, roasted orange kabocha squash with cinnamon is a healthy and delicious recipe the whole family will enjoy.

Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min

Ingredients

  • 1 Kabocha Squash, about 2.5 pounds
  • 2 Tbsp Olive Oil
  • 2 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 Cup Fresh Orange Juice
  • 1 1/2 tsp Orange Zest

Directions

  1. Preheat the oven to 425°. Microwave the squash for 3-5 minutes. Cut the kabocha squash in half. Remove the seeds with a spoon and discard. Peel the squash, and cut it into slices.
  2. Place the cut squash on a baking sheet. Drizzle the squash with olive oil, and sprinkle with salt and cinnamon. Toss the squash with your hands until all the pieces are coated in the seasoning.
  3. Bake the kabocha squash for 30 minutes at 425°. While the squash is roasting, zest and juice an orange.
  4. When the squash has finished roasting, take the pan out of the oven. Pour the orange juice over the top of the squash and sprinkle with the zest. Toss the squash in the orange juice. Let the kabocha squash rest and soak up the juice for about 5 minutes. Serve and enjoy.

Nutrition: 

Yield: 6 servings, Serving Size: about 1 Cup

Amount Per Serving:  Calories: 116,  Total Fat: 5.2g, Saturated Fat: 0.7g,  Cholesterol: 0mg, Sodium: 641.9mg, Carbohydrates: 18.1g, Fiber 5.5g, Sugars: 7.2g, Protein 1.7g

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4.3/5 (3 Reviews)

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