Roasted Kabocha Squash is a cozy, caramelized delight that brings warmth to any table in under an hour. Its naturally sweet, nutty flavor deepens as it roasts, creating a tender interior with a lightly crisp edge. This vibrant orange squash is packed with vitamins and fiber, making it as nourishing as it is delicious. With just 10 minutes of prep and 40 minutes in the oven, it’s a fuss-free side that feels indulgent yet wholesome.
The rich, buttery texture of Kabocha pairs beautifully with a sprinkle of sea salt or a drizzle of honey for a touch of sweetness. Its earthy aroma fills the kitchen, promising a comforting meal that’s both satisfying and simple. Whether served as a side or the star of your plate, this dish is a celebration of fall flavors and effortless cooking. Perfect for busy weeknights or special gatherings, it’s a recipe you’ll return to again and again.
What You’ll Need?
- 1 kabocha squash (also called Japanese pumpkin)
- 2 tablespoons extra-virgin olive oil (or avocado oil as a substitute)
- Sea salt and freshly ground black pepper (to taste)
- Sesame Ginger Dressing (store-bought or homemade, for drizzling)
- ¼ cup chopped scallions (green onions, for garnish)
- Sesame seeds (toasted or raw, for garnish)
- Microgreens (optional, for a fresh finish)
How to Make It?
- Preheat the oven to 425°F. Place the whole kabocha squash in the oven for 10 minutes to soften it for easier slicing.
- While the squash warms, line 2 baking sheets with parchment paper for easy cleanup.
- Carefully remove the squash from the oven. Slice it vertically in half, scoop out the seeds and ribbing, and cut into 1½-inch slices.
- Divide the slices between the baking sheets. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast for 25 to 30 minutes, flipping halfway through, until the squash is golden brown and tender. (The skin should be soft and edible.)
- Arrange the roasted squash on a shallow platter. Drizzle with Sesame Ginger Dressing, then sprinkle with chopped scallions, sesame seeds, and microgreens.
- Season with additional salt and pepper to taste and serve immediately.
Creative Sauce and Topping Ideas
While the Sesame Ginger Dressing is delicious, you can also try drizzling the roasted kabocha squash with a honey balsamic glaze or a spicy sriracha mayo for a twist. For toppings, swap sesame seeds for crushed pistachios or add a sprinkle of crumbled feta cheese for a tangy contrast. These variations can elevate the dish to suit different tastes!
Perfect Pairings for Serving
This roasted kabocha squash makes a fantastic side dish for grilled chicken or pan-seared salmon. For a vegetarian meal, pair it with quinoa salad or steamed greens. It’s also a great addition to a fall-inspired grain bowl with farro, roasted chickpeas, and tahini dressing.
Storage and Reheating Tips
Store leftover roasted squash in an airtight container in the fridge for up to 3 days. To reheat, place it on a baking sheet and warm in a 350°F oven for 10 minutes, or until heated through. Avoid microwaving to keep the texture crisp and tender.
Time-Saving Hacks
To save time, pre-slice the squash the night before and store it in the fridge. You can also make the Sesame Ginger Dressing ahead of time. If you’re in a rush, skip warming the squash whole and slice it carefully with a sharp knife—just be extra cautious!
Special Notes for Success
Kabocha squash skin is edible and tender when roasted, so don’t peel it! If you’re new to slicing squash, use a sharp chef’s knife and a steady cutting board. For even roasting, make sure the slices are uniform in thickness and spaced out on the baking sheet.
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
Instructions
- Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.
- Line 2 baking sheets with parchment paper.
- 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.)
- 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.