Roasted Kabocha Squash
Ingredients
- 1 kabocha squash
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Sesame Ginger Dressing
for drizzling
- ¼ cup chopped scallions
- Sesame seeds
- Microgreens
Directions
- 1
Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.
- 2
Line 2 baking sheets with parchment paper.
- 3
Slice the squash in half vertically, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too.)
- 4
Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.
Roasted Kabocha Squash
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Ratings & Reviews
Based on 19 ratings
Rating Breakdown
About this Recipe
Craving a wholesome, naturally sweet side dish that's incredibly easy to make? Our Roasted Kabocha Squash recipe transforms this often-overlooked winter squash into a vibrant, flavorful centerpiece, perfect for any meal. It's a simple yet sophisticated way to enjoy seasonal produce.
This recipe celebrates the inherent deliciousness of kabocha squash by embracing a straightforward roasting technique. Using just a minimal amount of extra-virgin olive oil, sea salt, and freshly ground black pepper allows the squash's earthy sweetness and unique texture to truly shine, developing beautiful caramelized edges. The final touch of a bright Sesame Ginger Dressing and fresh garnishes like scallions and microgreens elevates it beyond a basic vegetable side, adding layers of complementary flavor and visual appeal.
You'll be delighted by the rich, slightly crispy, caramelized edges and the tender, almost creamy interior of the roasted kabocha. Each bite offers a satisfying balance of sweet and savory, enhanced by the subtle warmth of freshly ground black pepper. The vibrant drizzle of sesame ginger dressing provides a bright, tangy counterpoint that cuts through the richness, while the chopped scallions, toasted sesame seeds, and delicate microgreens offer delightful textural contrast and a burst of fresh, herbaceous notes. This naturally gluten-free and vegetarian dish is an excellent way to enjoy the comforting flavors of the season with minimal effort, yet it tastes incredibly gourmet.
While fantastic as-is, this versatile roasted kabocha squash is ripe for customization. Feel free to swap the Sesame Ginger Dressing for a simple balsamic glaze, a zesty lemon-tahini dressing, or even just a squeeze of fresh lime juice for a different flavor profile. For an extra layer of warmth before roasting, consider adding a pinch of smoked paprika, a dash of cinnamon, or finely minced garlic powder. To make it a more substantial vegetarian main, serve it over quinoa or farro.
This Roasted Kabocha Squash makes an exceptional and colorful side dish for a variety of mains, from roasted chicken and pan-seared fish to hearty lentil or bean dishes. It's also substantial enough to serve as a lighter vegetarian main course when paired with a fresh green salad. For a stunning presentation, arrange the roasted squash on a beautiful platter before drizzling and garnishing.