Roasted Veggies In A Kabocha Bowl

Roasted Veggies In A Kabocha Bowl


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Kabocha squash is delicious on it’s own, but even better filled with roasted veggies. This veggie medley is great when you’re craving a savory and healthy dish!

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

2 servings


  • 1 kabocha squash, halved and seeded
  • 1 plum tomato, diced
  • 1 large russet potato, diced
  • 1 large sweet potato, diced
  • 1 large red onion, diced
  • 1 butternut squash, peeled and diced
  • 1 tsp. salt
  • 1 tsp. fresh cracked pepper
  • 2 Tbs. olive oil

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Preheat the oven to 375 degrees. Halve the squash with a large knife and spoon out the inside gunk. Drizzle a little bit of the oil on the inside of the squash. Bake the squash for about 15 minutes to get a slightly more tender. Sprinkle the hollows with salt and pepper. In a large bowl, combine the rest of the veggies. Coat the veggies with olive oil and salt and pepper. Fill the squash with the veggies and bake for 45 minutes or until the potatoes are tender.

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