Roasted Kabocha Squash with Soba Noodles

Maple Roasted Kabocha Squash with Soba Noodles

Roasted Kabocha Squash just might become your new favourite squash after this.

What is Kabocha Squash, you ask? It’s a Japanese winter squash. That’s about all I can tell you. If you want to get all sciencey about it you can learn more here. For my purposes all I need to know is that It’s buttery, soft and goes really well with a little sweet maple syrup and a big old tangle of soba noodles.

You probably know by now that I’ve never met a noodle I didn’t like. And right now I especially love soba noodles because one, they’re delicious. And two, every single time I see them in the store I think I’m out and buy more. 
I am drowning in soba.

And this does not upset me in the slightest.

Soba noodles have a nice chew that goes really well with the buttery squash. It’s really very delicious. 

This is a fantastic, super tasty 30 minute meal that does not disappoint. I can also tell you that the leftovers are very good straight from the fridge.

Roasted Kabocha Squash
Roasted Kabocha Squash

Anything Special You Need to Know?

*If you can’t find Kabocha Squash you can easily sub butternut squash into this recipe, or even sweet potatoes!

*Soba noodles come in huge packages where I buy them, but those packages are always divided up into little bundles. I’ve never seen them any other way, so my recipe states an amount of “bundles”. Hope that works for you.

Roasted Kabocha Squash with Soba Noodles

Maple Roasted Kabocha Squash with Soba Noodles

Easy and super flavourful roasted Kabocha Squash bowl with soba noodles, chili crisp and scallions.
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 2


  • 1 Kabocha Squash
  • 2 Tbsp coconut oil melted
  • 2 Tbsp maple syrup
  • 1 Tbsp fresh ginger finely grated
  • 1/2 tsp salt
  • 4 bundles soba noodles
  • 3 Tbsp butter
  • 2 Tbsp Mirin
  • 3 Tbsp soy sauce
  • 1 Tbsp Chili crisp
  • 3 scallions sliced
  • 1 Tbsp black sesame seeds or white


  • Cut the squash into chunks and toss with the oil, syrup, ginger and salt.
  • Roast at 425 for about 20 minutes.
  • Add the butter, mirin, soy and Chili crisp to a bowl.
  • Cook the soba noodles, drain and add to the bowl. Toss well.
  • Add the squash, scallions and sesame seeds.
Keyword roasted kabocha squash, soba noodles
Tried this recipe?Let us know how it was!
Let me know what you think!

If you like this Dairy Free and Gluten Free Tomato Soup Recipe then I think you should check out my Slow Cooker Creamy Wild Rice & Vegetable Soup with Herbs and White Beans. It’s another family favourite vegetarian soup recipe that is super easy to throw together.


  1. 5 stars
    This is FANTASTIC! We added some chopped greens (chard, bok choy), at the last minute, to give it some color, and reduced the noodles to 3 bundles as the kabochas we have are on the smaller side. SO yummy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating