Roasted Kabocha Squash Recipe (2024)

• Kabocha squash, or Japanese pumpkin, is known for its especially sweet flavor. It's sweeter than butternut squash, and has a light, fluffy, velvety texture. It tastes like a combination of sweet potatoes and pumpkin.These squash do not require peeling as the skin is entirely edible.
• Tahini isapaste made from toasted ground sesame seeds. It is a staple of Middle Eastern and Mediterranean cooking.It has a rich, nutty taste that goes well in dressings, dips, and spreads such as hummus. It's rich in heart healthy fats and a good source of calcium and iron.

See recipe card for quantities.

Step 1. Wash the squash. Use a vegetable peeler to remove any brown or dry spots but leave on the orange or green skin. Use a sharp knife to slice off the top and bottom, exposing the orange flesh. Cut the squash down the middle, lengthwise, into two halves. Use a spoon to scoop out the seeds and stringy parts.

Step 2. Option 1: For the stuffed squash recipe, place the two halves, flesh side up, onto a medium rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper to taste. Brush to coat. Bake for about 25 minutes, or until the flesh and skin are tender.

Step 2. Option 2: For the roasted wedges, increase the oven temperature to 425ºF. Place the two halves, flesh side down, onto a cutting board and slice into about 1 ½-inch wedges. Transfer them to a large nonstick baking sheet. Toss with olive oil, salt and pepper. Roast for about 25 minutes, or until the flesh and skin are tender and golden brown.

Step 3. Add the tahini, water, lemon juice, maple syrup, and garlic to a medium bowl. Mix well to combine. For the stuffed squash, prepare the Tofu Taco Meat filling. Either stuff the squash halves and drizzle with tahini dressing, or serve the roasted wedges with the dressing.

How do you know when kabocha squash is ripe?

Ripe kabocha squashshould sound hollow when lightly thumped and the stem should have begun to shrivel. When picking out the perfect kabocha squash, the two most important factors to consider are color and weight.Choose kabocha that has a firm, deep-colored green rind, and feel heavy for their size. Some faint stripes, bumps, or blemishes on the skin are fine.

What is the difference between kabocha squash and butternut squash?

Kabocha (or Japanese pumpkin) is an Asian variety of winter squash that is becoming increasingly common in American supermarkets and farmer's markets. It's sweeter than butternut squash, with a firmer, less watery flesh. It has fewer calories and carbs per serving than butternut squash.

Can I make the stuffed kabocha squash ahead of time?

Yes! Prepare the tofu taco meat and tahini dressing a store in airtight containers in the refrigerator for up to 4 days. Cut the squash and refrigerate in a Ziploc or reusable large freezer bag up to 2 days ahead.
For a quick and easy weeknight dinner, simply toss the squash with olive oil, salt, and pepper and roast. Meanwhile reheat the stuffing in a large skillet until warmed though. Stuff the squash and drizzle with the dressing for serving.

Roasted Kabocha Squash Recipe

Nisha Melvani

This easy Roasted Kabocha Squash (or Japanese Pumpkin) recipe is the perfect fall side dish or main! Roast and stuff with my Tofu Taco Meat for a more substantial meal. Or simply slice and drizzle with the creamy tahini dressing.

Nutrition

Serving: 1 side | Calories: 261kcal | Carbohydrates: 44g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 23mg | Potassium: 1649mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6161IU | Vitamin C: 58mg | Calcium: 149mg | Iron: 3mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.