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Roasted Kabocha Squash with Haitian Epis
Looking for a quick, healthy, and flavor-packed side dish that doesn’t require you to babysit the stove? Say hello to Roasted Kabocha Squash with Haitian Epis — a Caribbean-inspired twist on a fall and winter favorite. This squash recipe is earthy, slightly sweet, and seasoned with a punch of garlicky, herby goodness thanks to Haitian epis. Bonus: it’s a zero-fuss, all-flavor kind of dish!
Why You’ll Love This Recipe
- It’s EASY. Seriously. Kabocha squash is one of those veggies that seems intimidating until you roast it once. After that, you’re hooked.
- Full of Health Benefits. Think fiber, vitamins A & C, antioxidants, and natural sweetness — all wrapped in a low-calorie package.
- Epis = Instant Flavor. You only need a few tablespoons to transform plain squash into a Caribbean side dish superstar.
- Versatile Squash Swap. No kabocha? No problem! This recipe also works beautifully with butternut squash or acorn squash.
- Meal Prep Friendly. Roast once, eat twice — add leftovers to salads, grain bowls, or serve with any protein.
Squash: Not Just for Soup Anymore
Let’s break the myth: squash isn’t just for soup. Sure, it’s amazing in a rich Haitian soupe joumou, but this humble veggie is way more versatile than it gets credit for.
- Toss it into stews for texture and a natural thickener.
- Use it in breads and muffins for a moist, sweet, nutrient-rich twist.
- Add it to desserts like flan or pudding — yes, really!
- Blend roasted squash into a smoothie with banana, cinnamon, and oat milk for a naturally sweet and creamy breakfast.
- And of course, roast it with epis for a bold, savory Caribbean side dish that pairs with just about anything.
Whether it’s kabocha, butternut, or acorn squash, once you start using it beyond soups, you’ll wonder why you didn’t do it sooner.
Ingredients Breakdown
Here’s what you need for this roasted kabocha squash recipe. Just a few bold ingredients pack a punch of flavor:
- Kabocha squash: Naturally sweet with an edible skin when roasted.
- Coconut oil: Adds moisture and a subtle tropical note.
- Haitian epis: The flavor MVP — a garlicky, herby blend that brings the Caribbean vibes.
- Brown sugar: Balances the savory epis and highlights the squash’s natural sweetness.
- Optional garnish: Sliced scallions or fresh parsley for a pop of green and freshness.
No kabocha on hand? This works just as well with butternut or acorn squash!
Notes and Tips
- Roasted squash keeps well in the fridge for up to 4 days — reheat in the oven or toss into a salad cold.
- Want it spicier? Add a dash of Noubess hot and spicy sauce to the epis mix.
- If you’re prepping for the week, roast a double batch and store extras for easy meal building.
Suggested Pairings
- Top it with a fried egg and call it brunch — you’re welcome.
- Pair with roasted or grilled chicken, fish, or shrimp.
- Serve with quinoa or rice and beans for a vegetarian meal.
- Add to a fall salad with kale, cranberries, and toasted nuts.
Roasted Kabocha Squash with Haitian Epis
This Roasted Kabocha Squash with Haitian Epis is a flavorful, easy Caribbean side dish made with coconut oil, brown sugar, and bold epis seasoning. Perfect with meats, in salads, or on its own!
Equipment
Ingredients
- 1 kabocha squash about 2–3 pounds
- 2 tablespoons coconut oil melted
- 1 ½ tablespoons Haitian epis
- 1 teaspoon brown sugar just enough to enhance the natural sweetness
- Optional garnish: Sliced scallions or fresh parsley
Instructions
- Preheat your oven to 425°F. Place the whole kabocha squash in the oven for 10 minutes to soften the skin slightly — this makes it much easier to cut.
- Line two baking sheets with parchment paper.
- Carefully slice the squash in half vertically. Scoop out the seeds and fibrous insides (save the seeds to roast later if you’re feeling thrifty!).
- Cut the squash into 1½-inch slices. Aim for uniform thickness so everything cooks evenly.
- In a small bowl, mix the melted coconut oil, Haitian epis, and brown sugar together until well combined.
- Brush both sides of each squash slice with the seasoning mix and lay them out on the baking sheets in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and fork-tender. The skin becomes soft and edible — no peeling needed!
- Transfer to a platter and sprinkle with scallions or chopped parsley for a fresh, bright finish.
Notes
Notes and Tips
- If using butternut or acorn squash, follow the same steps. Just so you know, roasting times may vary slightly depending on the thickness and moisture content of the squash.
- Want extra caramelization? Sprinkle a tiny bit more brown sugar on the squash before roasting.
- Haitian epis can be made ahead in batches and stored in the fridge or freezer — always good to have on hand for instant Caribbean flavor.
What to Serve It With
- Grilled or roasted chicken, salmon, or shrimp
- A light quinoa salad or mixed greens
- Add to a grain bowl with rice and beans, avocado, and plantains
- Toss it into a fall-inspired salad with cranberries, nuts, and greens
Nutrition
Calories: 554kcalCarbohydrates: 81gProtein: 9gFat: 29gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 37mgPotassium: 3155mgFiber: 14gSugar: 24gVitamin A: 12303IUVitamin C: 111mgCalcium: 256mgIron: 5mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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