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Roasted Kabocha Squash Recipe

Roasted Kabocha Squash

Amy
Roasted Kabocha Squash is a cozy, caramelized delight that brings warmth to any table in under an hour. With just 10 minutes of prep and 40 minutes in the oven, it’s a fuss-free side that feels indulgent yet wholesome.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 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

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.
Keyword Fall Recipe, healthy, Kabocha Squash, roasted, vegan
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