Roasted Kabocha Squash with Sesame Ginger Dressing
Kabocha Squash is a Japanese pumpkin with a beautiful orange flesh that tastes buttery, creamy, and slightly sweet. They’re absolutely delicious! When roasted, this squash truly shines, bringing out its best flavors. The flavor combination of the Sesame Ginger Sauce highlights the Kabocha flavor with its sweet, salty, and tangy addition.
Prep time: 15 minutes
Cook time: 45
- Baking Sheet
- Parchment Paper or Silicone Mat
- Small blender
- Knives & Brush
- 1 medium kabocha squash, cut into quarters or slices
- 2 tablespoons toasted sesame seeds (be sure to toast them for the best flavor)
- ½ teaspoon garlic powder
- 1 tablespoon minced ginger
- 2 tablespoons lime juice
- 2 tablespoons tamari sauce
- 1 tablespoon maple syrup
- 1 tablespoon tahini
- 2 tablespoons water
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
- Rinse the kabocha squash well. Cut the kabocha in half down the middle with a very sharp knife, scoop out the seeds, and cut the squash into wedges. You can cut the wedges into any size you prefer. Place the squash on the prepared baking sheet and set it aside.
- Toast the sesame seeds by placing the seeds on a baking sheet in a single layer. Bake for about 3-4 minutes or until fragrant and golden brown. Or, you can also toast them in a dry skillet over medium heat, stirring continuously for about 2-3 minutes, until golden and fragrant.
- Place the sauce ingredients into a blender and blend until just combined. I like to leave a bit of texture in the sauce so it will not be completely smooth.
- Using a brush, coat the flesh of the kabocha squash. If you have leftover sauce, you can top the roasted squash with more later. Place in the oven and bake for 30-40 minutes or until fork-tender.
Hint: You can eat the skin of the kabocha squash, so be sure to wash it well!