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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 Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 to 6
Course: Side Dish
Cuisine: Japanese , American

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

    Cup of Yum
  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 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.)
  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.