Roasted Kabocha squash with ginger dressing

Roasted Kabocha squash with ginger dressing

September 14, 2015

5.0 0

Instead of roasting potatoes as your side dish for dinner, try this Kabocha squash recipe! It’s a little bit spicy, a little bit sweet, and ooh so yummy! This naturally sweet but starchy squash variety and easy-to-make dressing is filling and nourishing.

  • Prep: 5 mins
  • Cook: 1 hr
  • 5 mins

    1 hr

    1 hr 5 mins

  • Yields: 2 servings


Rinse squash. Set in pan and place in 350° oven. Bake until easily pierced with a fork - about 60 minutes. Halve at once; scoop out seeds. Cool to lukewarm, cut into sections, pour dressing over all, cool.


Mix sugar/or honey and lemon until crystals dissolve, more or less. Add soy sauce, ginger and sherry. Let stand as long as convenient, covered (or use right away). Spoon over lukewarm squash sections. Cool.


Kabocha squash: Allow 1/3 to 1/2 pound per person. Or serve baked halves of smaller squashes as individual servings.


2 tablespoons sugar (or substitute honey)

1/3 cup lemon juice

2 tablespoons soy sauce

1 tablespoon finely grated fresh ginger

3 tablespoons dry or medium-dry sherry