Kabocha Squash Recipes

Roasted Kabocha Squash

This roasted kabocha squash recipe is a delicious fall or winter side dish! Topped with sesame seeds, scallions, and my sesame ginger dressing, it’s filled with sweet, savory, and nutty flavor.

Prep: 10min

Yield: 4

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

Instruction:

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 lengthwise, 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

Roasted kabocha squash is my favorite way to cook this winter squash! Japanese pumpkin cooked in the manner has the taste and texture of roasted chestnuts!

Prep: 15min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 19 g, Protein 2 g, Fat 8 g, Fiber 3 g, calories 142 kcal, servingSize 1 serving

Ingredients:

• 1 medium kabocha squash
• 2 tablespoons ghee (olive oil, avocado oil, or melted coconut oil)
• Diamond Crystal kosher salt
• Freshly ground black pepper

Instruction:

1. Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
2. Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom, ’cause once the flesh is exposed, cutting it in half is a breeze.
3. Scoop out the seeds and cut the squash into thin wedges. Toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
4. Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray and pop it in the oven.
5. Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.

Roasted Kabocha Squash Recipe

This easy Roasted Kabocha Squash (or Japanese Pumpkin) recipe is the perfect fall side dish or main! Roast and stuff with my Tofu Taco Meat for a more substantial meal. Or simply slice and drizzle with the creamy tahini dressing.

Prep: 5min

Total: 30min

Yield: 6

Serving Size: 1 side

Nutrition Facts: servingSize 1 side, calories 261 kcal, Carbohydrate 44 g, Protein 7 g, Fat 10 g, Saturated Fat 1 g, Sodium 23 mg, Fiber 7 g, Sugar 11 g, unSaturated Fat 8 g

Ingredients:

• 3 small kabocha squash (or acorn squash)
• Drizzle of olive oil
• Salt and freshly ground black pepper (to taste)
• 1/3 cup tahini
• 2 tablespoons fresh lemon juice ((about 1 medium lemon))
• 2 teaspoons maple syrup
• 1 small garlic clove
• Salt to taste
• 1 Tofu Taco Meat
• 1 1/2 cups cooked rice (or quinoa)
• 1/4 cup chopped fresh parsley (for garnish)

Instruction:

1. Preheat the oven to 400ºF.
2. Prepare the squash: Kabocha and acorn squash do not require peeling as the skin is entirely edible. Wash the squash. Use a vegetable peeler to remove any brown or dry spots but leave on the orange or green skin.
3. Optional for cutting: Pre-bake the squash for 10 minutes, or microwave for 2 to 4 minutes, or just until it is softenough to easily cut.
4. Cut the squash: Use a sharp knife to slice off the top and bottom, exposing the orange flesh. Cut the squash down the middle, lengthwise, into two even halves. Use a spoon to scoop out the seeds and stringy parts.
5. For Roasted Wedges Option: Increase the oven temperature to 425ºF. Place the two halves, flesh side down, onto a cutting board and slice into about 1 ½-inch wedges. Transfer them to a large nonstick baking sheet in a single layer. Toss with a generous drizzle of olive oil, and sprinkle with salt and pepper to taste. Toss to coat. Roast for about 25 minutes, or until the flesh and skin are tender and golden brown, flipping halfway.
6. For Stuffed Squash Option: Place the two halves, flesh side up, onto a medium rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper to taste. Brush to coat. Bake for about 25 minutes, or until the flesh and skin are tender.
7. Prepare the tahini dressing: Add the tahini, 1/3 cup water, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl. Mix until fully incorporated. The mixture will stiffen up but there will be a breaking point where it will become smooth and creamy. Set aside.
8. For stuffed squash (optional): Meanwhile, make the Tofu Taco Meat, if using. Add the rice or quinoa to the skillet and mix to incorporate. Garnish with parsley. Scoop the ‘meat mixture’ into the cooked squash. Drizzle with the tahini dressing for serving.
9. For the roasted squash side dish: Drizzle the roasted wedges with the tahini dressing for serving.

KABOCHA SQUASH 4 WAYS

FAQ

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