Roasted Kabocha Squash with Maple Cinnamon Tahini

Roasted kabocha squash with maple cinnamon tahini and hazelnuts is a nutritious side dish perfect for fall and winter. Make it during holiday season for family feasts and potlucks!

Baking sheet with roasted kabocha squash drizzled in cinnamon tahini with a spatula and dark blue napkin

Are you prepared for the upcoming holiday season?

If you’re on the prowl for simple, healthful, crowd-pleasing side dishes to feed your family and guests over holiday season, this was created in your name! 

It checks all the boxes –

    • Easy
    • Few ingredients
    • Delicious
    • Vegan
    • Paleo
    • Health-conscious

Close up photo of roasted kabocha squash on a baking sheet with tahini and hazelnuts

Roasting kabocha squash with a touch of maple syrup and cinnamon gives it a unique and inviting flavor. Drizzling said roasted squash with a maple cinnamon tahini sauce makes your taste buds dance and sing.

How to Roast Kabocha Squash:

Preheat the oven to 400 degrees F.

Chop the tip and tail off the kabocha squash, then cut it in half down the center.  Use a metal spoon to scoop out the seeds and inerds. Peel the rough outer skin layer with a vegetable peeler. Chop the squash into bite-sized cubes and place on a large baking sheet.

Drizzle the chopped squash with avocado oil and pure maple syrup. Sprinkle with cinnamon and sea salt. Use your hands to toss everything together so that it is well-coated.

Roast for 25 to 35 minutes (without opening the oven!), until squash is golden-brown and cooked through. A few minutes before the squash has finished roasting, add the chopped hazelnuts so that they get a nice roast on them as well.

While the squash is roasting, prepare the maple cinnamon tahini. Simply stir together all of the ingredients in a bowl until well-combined.

Once squash has finished roasting, transfer to a serving dish or platter and drizzle with maple cinnamon tahini. Serve alongside your favorite entrees and enjoy!

roasted kabocha squash with hazelnuts drizzled with maple tahini on a baking sheet with a dark blue napkin

Recipe Adaptations:

  • Swap the kabocha squash for acorn squash, delicata squash, or butternut squash
  • Omit the hazelnuts or substitute for pecans, almonds, or walnuts
  • Swap the tahini for almond butter or sunflower seed butter

More Healthy Side Dishes:

  • Apple Cider Roasted Carrots with Rosemary
  • Dairy-Free Creamed Spinach
  • Balsamic Roasted Vegetables with Bacon
  • Homemade Rice Pilaf

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Prep Time
20 minutes

Cook Time
35 minutes

Total Time
55 minutes


  • 1 large kabocha squash
  • 2 Tbsp avocado oil
  • 1 Tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt
  • 1/4 cup raw hazelnuts, chopped

Maple Cinnamon Tahini

  • 3 Tbsp tahini
  • 2 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • pinch sea salt

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Roasted Kabocha Squash with Maple Cinnamon Tahini