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Roasted Kabocha Squash

Serves 3 - 6 people, depending on the size of your squash.
Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 kabocha squash

Sauce

  • 3 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 teaspoon paprika
  • 3 garlic cloves minced
  • 10 turns cracked black pepper

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Make the sauce by adding all of the sauce ingredients into a small mixing bowl and whisking until all of the ingredients are mixed together. Set aside for now.
  3. Cut the squash in half. Couple of tricks here. Do not try to cut through the stem, cut on one side of it. Use a large sharp knife and be careful because Kabocha is super thick and tough to cut. When you have the squash open, scoop out the seeds.
  4. Place both halves on the cutting board with the inside of the squash facing down. Cut off each of the ends, just enough to cut off the stem and the very bottom of the squash. Continue to cut half moons slices, about 1/2 inch thick. After you cut each half into 1/2 inch half moons, cut those in half so they aren’t as long.
  5. Place the squash in a mixing bowl and pour the sauce over it. Mix until all of the squash is covered with sauce.
  6. Place the squash on a parchment covered baking sheet and bake for 25-30 minutes, until the squash is soft to your liking. The skin should be soft enough to eat.