Roasted Kabocha Squash With Orange Tahini Sauce
Looking for a Kabocha Squash Recipe to wow your guests? We’ve found it. Fruity. Nutty. Exciting. This orangey kabocha squash delight is the secret to happy tummies and perfect for al fresco dining on a summer's afternoon. And, with just 15 minutes of prep time, what’s not to like?
Mmmmm. Is there any better winter veg than squash? We don’t think so. With its sweet and nutty taste, this orange delight has earned its place on our dinner plates. And ‘kabocha’ (a Japanese variety of squash) is no exception. But, with its strong and vibrant flavor, it can be hard to know how to cook kabocha squash to really do it justice…
That’s where we come in.
This Roasted Kabocha Squash Recipe with Orange Tahini Sauce is all about showcasing epic kabocha squash flavor at its finest - by keeping it simple! With just a few delicious additions of orange, tahini, agave, and pomegranate seeds, this Kabocha Squash Recipe is a celebration of all things fruity!
The result? A fresh and tasty vibrant veg treat full of exciting flavors and textures. It’s perfect for sharing with guests and centering vegan summer platters. Our tummies are rumbling just thinking about it…
So, what are you waiting for? Let’s get cooking!
- Prep time: 15 minutes
- Cook time: 35-40 minutes
- Total time: 50-55 minutes
- Serves: 3-4 as a main course and 6-8 as a side dish
1 kabocha squash halved, seeded, and sliced into ¾ inch wedges
2 tbsp avocado oil
½ tsp salt
¼ tsp black pepper
½ cup tahini
¼ cup EVOO
1 tbsp orange zest
¼ cup orange juice
2 tbsp maple syrup or agave syrup
3 - 4 tbsp of water or more
¼ cup pomegranate seeds sprinkled over the squash before serving
Kale cut very small and dried thyme for garnish
For the squash:
For the orange tahini sauce:
For the squash:
Preheat oven to 400 degrees F.
Warm the whole squash in the microwave for 2-4 minutes, turning it each minute. Doing this will make it easier to slice.
Prepare a baking sheet with parchment paper.
Cut the squash in half and scoop out the seeds. Then slice each half into 1-inch wedges.
Arrange the squash in a single layer on the prepared baking sheet.
Lightly coat each wedge with avocado oil and sprinkle with salt and pepper.
Roast for 20 minutes.
Flip the slices and roast for another 15-20 minutes until the squash is golden brown and tender.
For the sauce:
While the squash is roasting.
Blend, process or whisk together the tahini, olive oil, orange zest, orange juice, & maple syrup.
Add water 1 tablespoon at a time until desired consistency is reached.
The end result:
When the squash is roasted and cooled slightly, arrange it on a platter.
Sprinkle with thyme or parsley.
Garnish with kale and pomegranate seeds.
Drizzle the tahini orange sauce generously over the squash and enjoy!
Want to make it yours?
If you want to zhush up this Kabocha Squash Recipe with your own special twist, we’ve got a few ideas about where to start.
Firstly, why not change up the seasonings? Here are a few ideas…
- Add garlic powder
- Add a pinch of cayenne or red pepper flakes
- Add 1 teaspoon of cinnamon
Garnishes are another great way of adding extra depth to Vegan Kabocha Squash Recipes. For example, you could try adding…
- Thinly sliced green onions
- Sesame seeds
Alternatively, if you are not a big fan of orange, you can always dial down the orange flavor in the Kabocha Squash Recipe by omitting the zest and only adding the orange juice. Or, keep it really simple and just roast the butternut squash with oil, salt, and pepper, then just drizzle a little maple syrup when the roasting is done!
Finally, if you are looking for more excuses to add this Kabocha Squash Recipe to your meal plans, why not cut the wedges into bite-size pieces and toss them into a salad?
Our top tip for this Roasted Kabocha Squash Recipe? Keep the seeds! The squash seeds aren’t necessary for this recipe, but that doesn’t mean you should chuck them out. Try roasting them separately to the squash with some salt and pepper.
They will make a delicious crispy snack that can be used as a garnish on soups and salads, eaten on their own, or even sprinkled on top of this Roasted Kabocha Squash Recipe when it is finished! These crispy little seeds can be eaten straight away, or after a few days, so they are definitely worth saving.
That’s a wrap
So, there you have it! The perfect Kabocha Squash Recipe for vibrant roasted kabocha squash with an exotic twist. And, yes - it really is that simple! Our favorite types of recipes are the ones that don’t take a lot of effort, but taste like they do.
And, trust us, with its luxury taste, serve this dish to your friends and family and they will think you have spent hours in the kitchen.
We recommend pairing this Kabocha Squash Recipe with some summer salads, fresh bread, and dips to make a fresh and tasty feast that you can scoff all afternoon.
Or, if you want to pair it down, why not serve it wil some rice or couscous to enjoy your mid-week meals to the max? The choice is yours. The only non-negotiable? You have to try this recipe - unless you want to miss out!
Frequently Asked Questions
What does the Roasted Kabocha Squash taste like?
Kabocha Squash has a very similar taste and texture to classic butternut squash, the only differences are that a kabocha squash is often a lot sweeter than butternut squash, and it is usually a lot firmer too, with flesh that is less watery.
What to look for when buying Japanese Kabocha squash?
When buying a Japanese Kabocha squash, you will need to look out for something that is a similar shape to a pumpkin, only green! And, it’s worth having a good look at the color to pick the best one.
A Kabocha Squash that is thriving will be dark green with light green strips (and then bright orange when you cut inside). And, make sure there are no soft spots! It should be nice and firm all over. They are usually in season in summer and fall, so make sure to look out for them at all your local veg shops!
How do you clean and prep Japanese Kabocha squash?
Cleaning a Japanese Kabocha squash couldn’t be simpler. All you need to do is give your squash a rinse under the tap before chopping to make sure no dirt is on it.
After this, to prep your squash, as mentioned. We recommend popping the squash in the microwave to make it easier to slice. After 2-4 minutes in the microwave, your squash will be easy to chop, in whatever shape you want! There’s no need to remove the rind on this one either, as, once cooked, it is completely edible (and delicious)!
How to cook Kabocha Squash?
You can cook Kabocha Squash in many different ways, for example by boiling or frying it. However, our favorite Vegan Kabocha Squash Recipes always involve roasting. Why? Because we love the way the flavor caramelizes and the skin goes nice and crispy!
If you love this Kabocha Squash Recipe…
If you want to enjoy more recipes that showcase delicious veggies at their finest, then PlantX is the place to look. Here are some more ideas for yummy savory treats you can cook up in no time…
- Crispy Kale Chips - this recipe for deliciously salty roasted kale is the perfect superfood snack or side to a Mediterranean feast.
- Couscous Salad With Avocado Almond Crust - this fresh summer salad is the perfect balance of veg, carbs, and nuts and only takes 15 minutes to cook!
- Lentil Salad - lentils, fresh veggies, and lime juice come together in the vibrant side salad. It is delicious on its own, or would pair perfectly next to this Roasted Kabocha Squash recipe!
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