Description
This Roasted Kabocha Squash recipe is a perfect fall or winter side dish featuring tender, golden roasted squash slices topped with a flavorful sesame ginger dressing, chopped scallions, sesame seeds, and fresh microgreens. The dish offers a delightful combination of sweet, savory, and nutty flavors with an edible skin that adds texture and nutrients.
Ingredients
Main Ingredients
- 1 kabocha squash
- 2 tablespoons extra-virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
Toppings and Dressing
- Sesame Ginger Dressing, for drizzling (amount as desired)
- ¼ cup chopped scallions
- Sesame seeds, for sprinkling
- Microgreens, for garnish
Instructions
- Preheat and warm the squash: Preheat the oven to 425°F (220°C). Place the whole kabocha squash in the oven and warm it for 10 minutes. This step softens the squash, making it easier to slice.
- Prepare the baking sheets: Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Slice and season the squash: Carefully slice the warmed kabocha squash in half vertically. Scoop out the fibrous ribbing and seeds from each half. Then cut the halves into 1½-inch thick slices. Divide the slices evenly between the two prepared baking sheets. Drizzle the squash slices with extra-virgin olive oil, and season generously with sea salt and freshly ground black pepper.
- Roast the squash: Place the baking sheets in the preheated oven and roast for 25 to 30 minutes. Halfway through the roasting time, flip the squash slices to ensure even browning. Roast until the slices are golden brown, tender through the flesh, and the skin is softened yet edible.
- Assemble and serve: Transfer the roasted squash slices to a shallow serving platter. Drizzle them with the sesame ginger dressing. Sprinkle with chopped scallions, sesame seeds, and microgreens for freshness and texture. Adjust seasoning with more salt and pepper if needed. Serve warm.
Notes
- To easily slice the squash, warming it in the oven first softens the flesh and rind.
- The skin of kabocha squash is edible and becomes tender when roasted, adding nutrition and texture.
- Sesame ginger dressing can be store-bought or homemade, enhancing the dish with nutty and zesty flavors.
- Microgreens add a fresh, vibrant garnish but can be omitted or substituted with fresh herbs like cilantro or parsley.
- This recipe serves 4 to 6 people as a side dish.
- For a nuttier flavor, lightly toast the sesame seeds before sprinkling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American