Roasted Kabocha Squash
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  • Food: Roasted Kabocha Squash

  • Writer: Alice

  • Content-Type: Food Blog

A tasty side dish for the fall is this quick recipe for roasted kabocha squash!

The sweet roasted kabocha squash is topped with sesame seeds, scallions, and a nutty sesame ginger vinaigrette. Kabocha squash also referred to as Japanese pumpkin, is a superbly adaptable winter squash species.

In Japanese cuisine, it is frequently fried and served as part of vegetable tempura or cooked in a fragrant dashi stock to produce Kabocha no Nimono.

It is made into a salad and boiled into porridge in Korea. In the past, I’ve boiled it into the soup and blended it into pasta sauce.

But I didn’t fall in love with roasted kabocha squash until I tried Josh’s Thanksgiving side dish. It has such a delicious flavor and is quite easy to prepare.

I started adding sesame seeds, scallions, and my sesame ginger dressing to it earlier this fall to create a well-balanced side dish, and I’m still crazy about the combo. I hope you adore it as well!


Roasted Kabocha Squash
Food: Roasted Kabocha Squash
Source: Hot Thai Kitchen

I don’t blame you if you don’t like to slice and peel winter squash. It’s not even my favorite activity! The good news is that you don’t need to peel kabocha squash because the skin is completely edible.

You should feel free to leave the orange or green skin on if your squash is unusually nubbly, but you may want to cut away any brown or dry patches.

I also know a way to make cutting the squash simpler. I cook the full, unpeeled squash in the oven for 10 minutes rather than attempting to slice it raw. Slicing is so much simpler (and safer!) because of the pre-bake.

Use a sharp knife to cut the squash in half lengthwise and remove the seeds after pre-baking it.

Cut the seeded halves into 1 1/2-inch wedge after that.

On a baking sheet coated with paper, spread them out evenly and mix with salt, pepper, and copious amounts of olive oil.

Roast the squash at 425 degrees Fahrenheit, turning it over halfway through, until it is soft and golden brown. All done!


  • Maintain the seeds! The seeds of kabocha squash are completely edible, just like pumpkin seeds. They make a tasty, protein-rich appetizer or snack when roasted. Pull off any orange, stringy flesh that remains after removing the squash’s seeds, then rinse, dry, and mix the seeds with a little sea salt and olive oil. When golden brown and crisp, roast for 35 to 45 minutes at 300°F, tossing halfway through. Yum!
  • Take care with the oil. Different kabocha squashes can have varying textures when roasted. While some are incredibly creamy and smooth, resembling a baked sweet potato, others are a little bit more dry and chalky. Make sure to generously oil these squash before baking them to avoid them getting overly dried out. For one medium kabocha squash, I use around 2 tablespoons.


My preferred accompaniment for roasted kabocha squash is a vinaigrette made from sesame, ginger, and chopped scallions. If I have any on hand, I’ll also throw in some micro greens for a splash of color. Together, they produce a straightforward side dish with a delectable fusion of savory, nutty, and sweet flavors. Serve it with crispy sesame tofu, steamed rice, miso soup, or any other desired protein.

Sesame ginger, not your thing? One of these sauces would be wonderful with this roasted kabocha squash instead:

  • Gochujang Sauce
  • Chipotle Honey Vinaigrette
  • Easy Peanut Sauce
  • Cilantro Lime Dressing
  • Apple Cider Vinegar Dressing



A great side dish for the fall or winter is this recipe for roasted kabocha squash. It is flavored with sweet, salty, and nutty notes and is topped with sesame seeds, scallions, and sesame ginger dressing.

Prep Time: 10 mins
Cook Time: 40 mins
Serves: 4 to 6


  • 1 kabocha squash
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • Sesame ginger dressing for drizzling
  • 1/4 cup chopped scallions
  • Sesame seeds
  • Microgreens


Roasted Kabocha Squash
Food: Roasted Kabocha Squash
Source: Hot Thai Kitchen
  1. To make slicing the squash simpler, preheat the oven to 425°F and warm the squash (completely).
  2. Use parchment paper to line two baking sheets.
  3. Slice the squash into 1 1/2-inch pieces after cutting it in half lengthwise and removing the seeds and ribbing. To roast the slices for 25 to 30 minutes, rotating them halfway through, until golden brown and soft, divide them among the baking sheets, drizzle with olive oil, and season with salt and pepper. (Note: The skin is edible and ought to be soft.)
  4. Place the roasted butternut squash on a small plate. Add the microgreens, scallions, and sesame seeds once the dressing has been drizzled over the dish. Add extra salt and pepper to taste before serving.