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Roasted Kabocha Squash, Thai-Style

This easy kabocha squash recipe yields sweet, tender kabocha cubes with savory, Thai-inspired flavors! Simply chop, mix, and roast for a super simple yet delicious dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Thai
Keyword: baked kabocha squash, easy kabocha squash recipe, roasted kabocha squash, roasted kabocha squash cubes, savory kabocha squash recipe
Servings: 6 servings
Calories: 55kcal


  • 1 medium kabocha squash about 2 pounds
  • 5 cloves garlic crushed and cut into large chunks (Note 1)
  • 2 tablespoons oil
  • 2 teaspoons oyster sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt plus more to taste
  • 1 teaspoon sugar
  • white pepper to taste
  • fresh lime juice or 2 teaspoons rice vinegar

Garnish (optional)

  • cilantro roughly chopped
  • peanuts roughly chopped
  • fried shallot


  • Preheat the oven to 400°F.
  • (Optional, makes the squash much easier to cut) Microwave or steam the whole kabocha for 2-3 minutes to soften and make it easier to cut. Note 2
  • Cut the squash in half and use a spoon to scoop out the seeds and fiber inside. Cut the squash into 1-inch cubes (you can leave the outer skin on).
  • Add the kabocha and all the remaining ingredients (except for the lime juice and garnishes) to a bowl. Toss so that the kabocha pieces are coated evenly in the sauce.
  • Prepare a large baking sheet with some parchment paper.
  • Transfer the kabocha to the baking sheet in a single layer. Make sure to leave some space between the pieces to allow them to roast evenly and not steam.
  • Bake for 30 minutes, flipping the pieces halfway through baking. The kabocha should be tender, and both skin and flesh of the squash should be easily pierced with a fork.
  • Take the roasted kabocha squash cubes out of the oven and top with lime juice. Taste and adjust the seasoning to your liking.
  • Plate and optionally garnish with ingredients of your choice.


  1. If you want the garlic to be minced into smaller pieces, you may. However, you might want to add the garlic to the kabocha halfway through baking to prevent it from burning.
  2. Use a very sharp chef's knife or cleaver to cut the kabocha. I highly recommend microwaving/steaming the whole kabocha for 2-3 minutes to make the cutting easier.