Name: Roasted Kabocha Squash with Sesame Ginger Dressing and Microgreens Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 1 kabocha squash; 2 tablespoons extra-virgin olive oil; Sea salt, to taste; Freshly ground black pepper, to taste; Sesame Ginger Dressing (for drizzling, about 2-3 tablespoons); ¼ cup chopped scallions; Sesame seeds, for sprinkling; Microgreens, for garnish

Jump to Recipe

Introduction

Roasted kabocha squash is a simple, delicious way to enjoy this sweet and nutty winter squash. Its tender, edible skin and rich flavor make it perfect for a healthy side dish or a light snack. Drizzled with sesame ginger dressing and topped with fresh garnishes, it’s a flavorful treat for any season.

A white oval plate holds three large, thick slices of roasted green and orange kabocha squash, arranged in a slightly overlapping pattern. On top of these are smaller orange slices of roasted squash, creating two layers of vibrant orange and green colors. The squash is drizzled with a light, creamy beige sauce and sprinkled with tiny green leaves, microgreens, and small green chopped scallions, along with black and white sesame seeds scattered on top. The plate sits on a white marbled surface, next to a white cloth with black stripes, small wooden and glass bowls containing microgreens, chopped green onions, and a creamy sauce with a silver spoon. A silver fork is placed above the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kabocha squash
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
Sesame Ginger Dressing (for drizzling)
¼ cup chopped scallions
Sesame seeds
Microgreens

Instructions

Step 1: Preheat the oven to 425°F and place the whole squash inside to warm for 10 minutes. This softens the squash, making it easier to slice.
Step 2: Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
Step 3: Carefully slice the squash in half vertically. Scoop out the ribbing and seeds, then cut each half into 1½-inch thick slices.
Step 4: Arrange the squash slices evenly on the prepared baking sheets. Drizzle with olive oil and season with salt and pepper.
Step 5: Roast the squash for 25 to 30 minutes, turning halfway through, until the slices are golden brown and tender. The skin should become soft and is perfectly edible.
Step 6: Transfer the roasted squash to a shallow platter. Drizzle with sesame ginger dressing, then sprinkle with chopped scallions, sesame seeds, and microgreens.
Step 7: Adjust seasoning with additional salt and pepper if needed, and serve warm.

Tips & Variations

Use leftover roasted squash in salads or grain bowls for extra flavor and nutrition.
Swap the sesame ginger dressing for a simple balsamic glaze or tahini sauce for a different taste.
To add a spicy kick, sprinkle a pinch of red pepper flakes before roasting.
If kabocha squash is unavailable, acorn or delicata squash are good substitutes.

Storage

Store roasted kabocha squash in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F oven for 10–15 minutes or microwave until heated through, retaining its tender texture and flavor.

How to Serve

The dish shows a white oval plate with about eight thick slices of roasted pumpkin arranged overlapping each other. Each slice has a bright orange inside and dark green skin, showing a slightly caramelized roasted texture. Scattered on top are small green chopped scallions and delicate microgreens with tiny purple and green leaves. The pumpkin slices are drizzled with a light tan sauce that adds a shiny and moist look. Black and white sesame seeds sprinkle across the plate, adding contrast. The plate sits on a white marbled surface, with a striped kitchen towel and fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I eat the skin of kabocha squash?

Yes, the skin softens during roasting and is edible, adding texture and nutrients. Just be sure to wash the squash thoroughly before cooking.

How do I make sesame ginger dressing?

A simple sesame ginger dressing combines ingredients like soy sauce, rice vinegar, grated ginger, sesame oil, and a touch of honey or sugar. Many store-bought options are also excellent for convenience.