Oven-Roasted Kabocha Squash With Peanut Sauce Recipe

Introduction

Oven-roasted kabocha squash is a simple, delicious way to enjoy this sweet and nutty winter squash. Paired with a creamy peanut sauce, it makes for a comforting side dish or light meal that’s packed with flavor and texture.

Ingredients

• 1 medium kabocha squash (about 4 lbs)
• 1 tablespoon olive oil
• Salt, to taste
• 2 tablespoons peanut butter (almond butter for paleo)
• 4 teaspoons full-fat coconut milk
• 1 tablespoon reduced-sodium soy sauce (gluten-free, if needed)
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon fresh ginger, minced
• Cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the squash in half and scoop out all seeds and stringy parts. Cut each half into two quarters and peel off the skin using a paring knife. Chop the peeled squash into 1-inch cubes.
3. Step 3: Place the squash cubes in a large bowl. Toss with olive oil and sprinkle with salt to season evenly.
4. Step 4: Arrange the seasoned cubes on a large baking tray in a single layer.
5. Step 5: Roast on the middle rack for 20-25 minutes, checking frequently to prevent burning. The squash is ready when the underside is nicely browned and fork-tender.
6. Step 6: While the squash roasts, whisk together peanut butter, coconut milk, soy sauce, rice vinegar, honey, and minced ginger in a small bowl until smooth.
7. Step 7: Once the squash is cooked, pour the peanut sauce over it and toss gently to coat all pieces evenly.
8. Step 8: Garnish with fresh cilantro leaves and a sprinkle of sesame seeds if desired. Serve immediately and enjoy!

Tips & Variations

• For a nuttier flavor, toast the sesame seeds before sprinkling them on the finished dish.
• Swap out peanut butter for almond or cashew butter to suit different tastes or dietary needs.
• Adjust the honey amount to balance sweetness with the tang of rice vinegar according to your preference.
• Serve over cooked quinoa or rice for a more filling meal.
• To make it spicier, add a pinch of chili flakes to the sauce before tossing.

Storage

Store any leftover roasted squash with peanut sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to keep the sauce well distributed. The squash may lose some texture but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but keep in mind that kabocha has a sweet, creamy texture that may differ from other varieties. Butternut or acorn squash can work well as substitutes with similar roasting times.

Is this recipe suitable for a paleo diet?

Yes, by using almond butter instead of peanut butter and ensuring the soy sauce is gluten-free or replaced with coconut aminos, this dish fits a paleo-friendly diet.

Oven-Roasted Kabocha Squash With Peanut Sauce Recipe

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★★★★★

4.9 from 63 reviews

Oven-roasted kabocha squash cubes are perfectly caramelized and tender, dressed with a creamy, tangy peanut sauce made with coconut milk and soy sauce, then garnished with fresh cilantro and toasted sesame seeds for a delightful blend of flavors and textures.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Kabocha Squash

• 1 medium kabocha squash (about 4 lbs)
• 1 tablespoon olive oil
• Salt, to taste

Peanut Sauce

• 2 tablespoons peanut butter (almond butter for paleo option)
• 4 teaspoons full-fat coconut milk
• 1 tablespoon reduced-sodium soy sauce (gluten-free if needed)
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon fresh ginger, minced

Garnish

• Cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the kabocha squash.
2. Chop Squash: Cut the squash in half and scoop out all seeds and stringy bits. Cut each half into quarters. Peel the tough skin off each quarter with a paring knife, then chop into 1-inch cubes.
3. Season Squash: Place the squash cubes in a large bowl, drizzle with olive oil, and sprinkle with salt. Toss well to evenly coat the pieces.
4. Arrange Cubes: Spread the seasoned squash cubes out on a large baking tray in a single layer for even roasting.
5. Bake Squash: Place the tray on the middle oven rack and roast for 20-25 minutes. Check frequently to avoid burning. The squash is done when the undersides are nicely browned and the cubes are fork-tender.
6. Whisk Peanut Sauce: In a small bowl, whisk together peanut butter, coconut milk, soy sauce, rice vinegar, honey, and minced ginger until smooth and well combined.
7. Coat Squash with Sauce: Pour the peanut sauce over the roasted squash cubes and toss gently to coat all pieces evenly.
8. Garnish and Serve: Sprinkle fresh cilantro and sesame seeds on top. Serve immediately and enjoy!

Notes

• Peeling the kabocha squash can be challenging; using a sharp paring knife makes it easier.
• Almond butter can be used instead of peanut butter for a paleo-friendly version.
• Check the squash often while roasting to prevent burning and ensure even cooking.
• Use reduced-sodium soy sauce to control salt content; gluten-free soy sauce or tamari works well for gluten-free needs.
• Garnishes like chopped peanuts or a squeeze of lime can add extra flavor and texture.

Keywords: kabocha squash, roasted squash, peanut sauce, vegan side dish, gluten free, healthy squash recipe, Asian peanut dressing, roasted vegetables