Enjoy the Delightful Roasted Kabocha Squash Recipe!

Are you looking for a delicious fall side dish that will satisfy your taste buds? Look no further! This easy roasted kabocha squash recipe is the perfect solution. With its sweet flavor and nutty sesame ginger dressing, topped with sesame seeds and scallions, this dish is sure to impress.

Roasted kabocha squash with sesame seeds and scallions

How to Roast Kabocha Squash

If you’re not a fan of the tedious task of peeling and chopping winter squash, you’re not alone. But here’s the good news: you don’t need to peel kabocha squash because the skin is entirely edible. Simply trim any brown, dry spots if needed, but feel free to leave the orange or green skin untouched.

To make cutting the squash easier, pop the whole, unpeeled squash in the oven for 10 minutes. This pre-bake step will make slicing a breeze and ensure safety.

One orange and one green kabocha squash

After the pre-bake, use a sharp knife to slice the squash in half lengthwise and scoop out the seeds.

Japanese pumpkin halved on a cutting board with some seeds scooped out

Next, cut the seeded halves into 1 1/2-inch wedges.

Wedges of kabocha squash on a cutting board

Spread the wedges on a parchment-lined baking sheet and drizzle them generously with olive oil, salt, and pepper.

Hand grinding pepper over squash wedges on a baking sheet

Transfer the baking sheet to a preheated 425°F oven and roast the squash until it becomes tender and golden brown, flipping halfway through. It’s as simple as that!

Hands tossing wedges with olive oil, salt, and pepper

Kabocha Squash Recipe Tips

Here are a couple of tips to enhance your roasted kabocha squash experience:

  • Save the seeds! Like pumpkin seeds, kabocha squash seeds are entirely edible. Rinse and dry the seeds after removing them from the squash. Toss them with a bit of olive oil and sea salt, then roast them at 300°F for 35-45 minutes. Once they turn golden brown and crisp, you’ll have a delicious, protein-rich appetizer or snack.
  • Don’t skimp on the oil. Different kabocha squash can have varying textures when roasted. To prevent dryness, make sure to coat them generously with oil. Aim for about 2 tablespoons of oil for one medium kabocha squash.

Roasted kabocha squash on a baking sheet with spatula

Roasted Kabocha Squash Serving Suggestions

My favorite way to enjoy roasted kabocha squash is to sprinkle sesame seeds and sliced scallions over it, then drizzle it with sesame ginger dressing. For an extra touch of color, you can even add microgreens. The combination of sweet, nutty, and savory flavors in this dish makes it the perfect side for miso soup, steamed rice, crispy sesame tofu, or any protein of your choice.

If you’re not in the mood for sesame ginger, fear not! This roasted kabocha squash pairs well with other sauces too. Consider trying it with Gochujang Sauce, Chipotle Honey Vinaigrette, Easy Peanut Sauce, Cilantro Lime Dressing, or Apple Cider Vinegar Dressing.


More Favorite Winter Squash Recipes

If you’re a fan of roasted kabocha squash, you’ll definitely want to explore these other winter squash recipes:

  • Roasted Delicata Squash with Apples and Sage
  • Maple Roasted Acorn Squash
  • Stuffed Acorn Squash
  • Butternut Squash Ravioli
  • Roasted Butternut Squash
  • Butternut Squash Soup
  • Easy Coconut Curry
  • Vegetarian Black Bean Enchiladas