Oven-Roasted Kabocha Squash With Peanut Sauce Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the kabocha squash.
- 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.
- 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.
- Arrange Cubes: Spread the seasoned squash cubes out on a large baking tray in a single layer for even roasting.
- 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.
- 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.
- Coat Squash with Sauce: Pour the peanut sauce over the roasted squash cubes and toss gently to coat all pieces evenly.
- 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
