This Air Fryer Kabocha Squash is a delicious fall side dish that is Vegan friendly and gluten-free. Kabocha squash wedges are tossed in maple syrup, cinnamon, and roasted to perfection.
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Acorn squash, butternut squash, pumpkin, spaghetti squash, and kabocha squash are great winter squash varieties.
Speaking of acorn squash, you should check out my Sausage and Apple Stuffed Acorn Squash.
We use spaghetti squash as a gluten-free option in my Venison Ragu Recipe.
But if you are a butternut squash fan, try my 3-Ingredient Butternut Squash Soup for a quick weeknight dinner!
Roasting is the best way to prepare this Japanese squash. Another popular cooking technique is steaming. You can bake Kabocha squash in the air fryer or the oven.
Kabocha squash is in recipes like Thai Curry, Stuffed Kabocha, and Kabocha Soups.
Maple-roasted kabocha squash pairs well with my salmon stew or salmon baked in foil.
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🍁 What is Kabocha Squash
Kabocha squash is a round squash with dark green skin. It is a winter squash in season from late summer to early fall. It has very hard skin that is commonly green and sometimes orange/red.
Kabocha squash is low in calories and carbs, making it a healthy vegetable to consume. Keto and Vegan diets love this tasty squash in salads, soups, or side dishes.
⭐️ Why You'll Love This Recipe
- This is a low FODMAP vegetable. According to the Monash University FODMAP diet app, there is no limit on how much kabocha you can consume.
- No need to peel this squash. To make cooking a breeze, cut in half, remove the seeds, slice, and roast. I don't recommend eating the skin since it's thick and tough.
- Kabocha squash has many applications. This winter squash is great for soups, salads, and vegetable curries.
📝 Ingredient Notes
Here is a visual overview of the air fryer kabocha squash ingredients in this recipe. Scroll to the recipe at the bottom for quantities.
- Kabocha Squash - Taste like a cross between a pumpkin and a sweet potato. The dark-green skin is very tough so be careful when cutting. If you microwave the whole squash for 3 minutes it will soften the skin so you can cut through it easier.
- Maple Syrup - A little maple syrup will help caramelize the flesh for a crispy exterior.
- Cinnamon - A small amount of cinnamon complements the nutty flavor of this squash.
- Olive Oil - Use a good quality extra virgin olive oil for the best flavor.
🥘 Substitutions & Variations
- Squash - If you don't like Kabocha squash, swap it out for acorn squash, butternut squash, or try my Air Fryer Sweet Potato Cubes.
- Seasoning - Toss with curry powder or season with sesame seeds and a ginger sauce.
- Cooking Technique - The best way to roast Kabocha squash is in the air fryer or oven. You can also steam or grill this Japanese Pumpkin.
🔪 Step-By-Step Instructions
Learn how to make roasted kabocha squash with these easy-to-follow instructions.
Step 1. Cut squash in half lengthwise and scoop out the seeds. The outer skin is tough, so you can place the squash in the oven for 5 minutes to soften the skin before cutting.
Step 2. Slice the kabocha squash into 1-inch wedges leaving the skin on.
Step 3. Toss with maple syrup, cinnamon, salt, and olive oil.
Step 4. Preheat the air fryer to 400°F and lay kabocha squash wedges in a single layer in the air fryer basket. Air fryer for 15 minutes and enjoy.
Oven Roasted Method
If you don't have an air fryer you can still achieve the same texture and flavor in a oven.
Place seasoned Kabocha squash on a parchment-lined baking tray and cook for 20-25 minutes at 400°F/ 204°C.
🍳 Equipment
This recipe is made in our Gourmia 7 Quart Air Fryer for a quick and easy side dish.
Explore our Air Fryer Recipes, where you will find options like my Crispy Air Fryer Whole Chicken and Air Fryer Dinner Rolls.
👨🏻🍳 Chef Tips
- Bake whole squash for 10 minutes. Cutting through this squash can be extremely tough and dangerous. Placing squash in the oven or microwave softens the skin, making it easier to cut through.
- Wash the skin. Since we will be leaving the skin intact, run the squash under cold water to clean it.
- Don't cut the wedges too thin. Roasting the squash will reduce its size. Vegetables are filled with water. Roasting removes the water and concentrates the flavor.
- Roast at a high temperature. I like to roast my squash between 400 - 425 degrees to get a nice golden brown color. Flip the squash halfway through cooking to caramelize both sides.
- Spread squash out. We don't want the squash to be piled on top of each other and touching. Give the squash room to breathe or golden brown color.
- Kabocha squash should feel heavy and rock solid with no soft spots when picking one out.
- Save Kabocha seeds and roast them in the oven with your favorite spices.
❓Recipe FAQ's
Kabocha is classified as a squash. However, pumpkins and squashes are quite similar. A pumpkin is a squash, and kabocha is known as a Japanese pumpkin. In other words, you could call kabocha squash or a pumpkin.
No! They are quite different. Kabocha is a Japanese winter squash becoming more common in American supermarkets. Kabocha has a green outer skin that is edible and has a sweeter flavor. Butternut squash is more watery and less starchy than kabocha squash.
Yes! The skin of this squash is edible. I don't recommend it because it can be a challenge to chew through. I like to eat the flesh and discard the skin.
Kabocha squash tastes like a cross between a pumpkin and sweet potatoes. There is a nutty or chestnut flavor to this winter squash when roasted.
Yes, but the texture will be completely different. The air fryer caramelizes the squash, giving it that crispy and tender texture.
🍽 More Air Fryer Recipes
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📖 Recipe
Air Fryer Kabocha Squash
Equipment
Ingredients
- 1 large kabocha squash cut into 1-inch wedges
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
Instructions
- Cut squash in half lengthwise and scoop out the seeds. The outer skin is tough, so you can place the squash in the oven for 5 minutes to soften the skin before cutting.
- Slice the kabocha squash into 1-inch wedges leaving the skin on.
- In a bowl toss Kabocha squash with maple syrup, cinnamon, salt, and olive oil.
- Preheat the air fryer to 400°F and lay kabocha squash wedges in a single layer in the air fryer basket. Air fryer for 15 minutes and enjoy.
Notes
- Kabocha squash has very tough skin so you will need to be careful when cutting. You can place the squash into the microwave for 3-4 minutes to soften the skin.
- Choose a Kabocha squash that is heavy and free of soft spots.
Nutrition
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mikecleavenger says
The perfect fall or winter side dish! I love how Kabocha squash tastes just like potatoes and roasted chestnuts.