Roasted kabocha squash makes a delicious holiday side dish or a simple vegetarian entree during the fall. The squash is drizzled with olive oil, tossed in a mild homemade spice blend, and baked to perfection. This recipe is a delightful blend of flavors and textures.
This delicious recipe is a nice change from the traditional acorn, butternut, and delicata squash. Also known as Japanese pumpkin, kabocha squash has a dense, starchy texture and a mild, nutty, sweet flavor.
This simple recipe uses mild spices to enhance the squash's sweet flavor. Oil is added at two stages to prevent the squash from tasting too dry, while the crunchy roasted chickpeas give this recipe a nice protein boost.
Try this recipe as a side with tandoori turkey, roast chicken, or roast leg of goat. Add some green bean almondine, cornbread with corn, and cranberry sauce with orange and pomegranate for a simple and delectable holiday dinner.
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Why you'll love this recipe
- Mouthwatering—This recipe makes my mouth water whenever I think of it. The sweet, creamy texture of roasted kabocha squash paired with savory spices, spicy chili oil, and crunchy chickpeas is an experience you don't want to miss.
- Easy - A handful of simple, easy-to-source ingredients and minimal prep make this recipe a keeper.
- Nutritious - Complex carbs, plant-based protein, and healthy fats combine to make this a meal you don't have to feel guilty about eating.
Ingredients notes
- Kabocha squash—A specialty squash known as Japanese pumpkin, this dark green squash with tiny white specks resembles a mini pumpkin. It is becoming increasingly popular and is usually available in supermarkets during fall and winter. Try a Whole Foods Market near you if you have difficulty finding it.
- Spice blend - The spices used are salt, drumstick lemongrass, purple shallot powder, wild mountain cumin, and Kashmiri chili powder from Burlap & Barrel.
- Chili oil - The only slightly spicy ingredient, adding a nice kick to the roasted kabocha squash recipe without being too spicy. Use any brand you can source.
- Dried cilantro - I like to use dried cilantro as a garnish. It eliminates the need to chop and prep and keeps this recipe simple.
- Crunchy chickpeas—I use saffron road crunchy chickpeas for this recipe. They come in four different flavors; you can use whichever one you prefer.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
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Substitutions & variations
- Try kabocha in other recipes—Once you try this squash, you will love it! The best part is that there are many ways to use it in recipes. From curry to soup and even pasta sauce, use it in the same way you would use acorn or butternut squash.
- Experiment with other spices and herbs—If you don't want to source special spices for this recipe, use your favorite brand of garlic powder, onion powder, cumin powder, and paprika instead. If you're not a fan of cilantro, use dried parsley instead.
- Use a different flavored oil—I like to use Vignoli oils in my recipes, which have a wide selection of infused oils. If chili oil is not your thing, substitute it with any other flavor.
- Add an Asian twist—For a variation of this recipe, use honey, chili powder, and soy sauce, and garnish with green onions and sesame seeds.
- Add a sauce - To make this recipe a hearty vegetarian entree, add a sauce made with yogurt, olive oil, tahini, lemon, salt, and paprika.
Step-by-step instructions
First step: Cut your kabocha squash in half, remove the seeds, and cut into one-and-a-half-inch slices. Add the two tablespoons of olive oil and toss to coat the slices.
Second step: Mix the spice powders and add them to the kabocha squash, coating the slices completely.
Third step - Place the squash in a roasting pan and roast it at 400 degrees Fahrenheit for 30 minutes. Remove the squash and add the chili oil. Plate and add the chickpeas and herbs.
Expert Tips
- Test the squash—Since kitchen equipment can produce varied results, it's best to test the squash after 20 minutes. Insert a small kitchen knife into one of the pieces, and if it slides smoothly, the squash is ready.
- Roast the seeds—Clean the seeds and roast them like pumpkin seeds for a delicious and healthy snack.
Recipe FAQS
Kabocha squash is less moist than other varieties. Therefore, make sure to use enough cooking oil to compensate for this.
Yes, you can cook this recipe in the air fryer—prep as directed and cook at 400 degrees Fahrenheit for 15 minutes.
Leftovers can be stored in the fridge for up to 3 days and in the freezer for up to 6 weeks in an airtight container. To reheat, defrost it in the fridge overnight and microwave it as needed.
Other fall recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Roasted Kabocha Squash
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Ingredients
- 2 lbs kabocha squash
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- 1 tsp lemongrass powder (see notes)
- 1 tsp purple shallot powder (see notes)
- 1 tsp wild mountain cumin powder (see notes)
- 1 tsp Kashmiri chili powder
- 2 tbsp chili oil (see notes)
- ½ cup crunchy chickpeas (see notes)
- 2 tbsp dried cilantro
Instructions
- Cut the kabocha squash in half, remove the seeds and slice it into one-and-a-half-inch slices.
- Add 2 tablespoons of olive oil to the squash.
- Mix all the spices and use this blend to season the squash.
- Bake the squash in a preheated oven at 400 degrees farenheit for 30 minutes.
- Remove the cooked squash and add the chili oil to it.
- Plate the squash and top with the crunchy chickpeas and herbs.
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