Roasted Kabocha Squash Recipe

Name: Roasted Kabocha Squash Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 small kabocha squash (or acorn squash); Drizzle of olive oil; Salt and freshly ground black pepper (to taste); 1/3 cup tahini; 2 tablespoons fresh lemon juice ((about 1 medium lemon)); 2 teaspoons maple syrup; 1 small garlic clove; Salt to taste; 1 Tofu Taco Meat; 1 1/2 cups cooked rice (or quinoa); 1/4 cup chopped fresh parsley (for garnish)

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This easy Roasted Kabocha Squash Recipe (or Japanese Pumpkin) is the perfect fall side dish or main! Roast and stuff them with my Tofu Taco Meat for a more substantial meal, or simply slice and drizzle with the creamy tahini dressing.

Roasted kabocha squash halves, stuffed with tofu taco meat and rice, and topped with a drizzle of tahini and chopped parsley. — Stuff the kabocha with Tofu Taco Meat for a healthy and satisfying vegan dinner.

Make this amazing Roasted Kabocha Squash Recipe for your next vegan Thanksgiving. It comes together easily and an be prepped ahead of time.

This two-for-one recipe is versatile. You can roast the kabocha squash (Japanese pumpkin), and then stuff both sides with Tofu Taco Meat for a complete meal. Or simply slice it into wedges, roast, and serve it as a side dish. Add a generous drizzle of the creamy tahini dressing for an addictive dinner you will want to eat all fall and winter long.

This dish was inspired by my 6-ingredient Best Tofu Bolognese on this site, and pairs well with this Easy Tofu Ground Beef.

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👩🏼‍🌾 Ingredients
🍠 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Kabocha squash cut in half, one lemon, minced garlic and maple syrup in two white bowls, and tahini and olive oil in glass jars. — Ingredients for Roasted Kabocha Squash with Tahini Dressing.

Kabocha squash, or Japanese pumpkin, is known for its especially sweet flavor. It's sweeter than butternut squash, and has a light, fluffy, velvety texture. It tastes like a combination of sweet potatoes and pumpkin. These squash do not require peeling as the skin is entirely edible.
Tahini is a paste made from toasted ground sesame seeds. It is a staple of Middle Eastern and Mediterranean cooking. It has a rich, nutty taste that goes well in dressings, dips, and spreads such as hummus. It's rich in heart healthy fats and a good source of calcium and iron.

See recipe card for quantities.

🍠 Substitutions

Squash - use acorn or kabocha squash (Japanese pumpkin) for this recipe
Tofu Taco Meat - try stuffing your squash with my Easy Tofu Ground Beef recipe instead to change things up
Tahini dressing - optional but delicious

Visit my Tofu Recipes Page for more vegan protein-rich dinner ideas.

📖 Instructions

Optional for cutting: Pre-bake the whole, unpeeled squash in the oven for 10 minutes, or microwave for 2 to 4 minutes, until just soft enough to cut. This makes it easier and safer to slice.

Kabocha squash cut in half next to a glass bowl with the seeds and a silver serving spoon.

Step 1. Wash the squash. Use a vegetable peeler to remove any brown or dry spots but leave on the orange or green skin. Use a sharp knife to slice off the top and bottom, exposing the orange flesh. Cut the squash down the middle, lengthwise, into two halves. Use a spoon to scoop out the seeds and stringy parts.

Roasted kabocha squash cut into two halves.

Step 2. Option 1: For the stuffed squash recipe, place the two halves, flesh side up, onto a medium rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper to taste. Brush to coat. Bake for about 25 minutes, or until the flesh and skin are tender.

Japanese pumpkin sliced into 13 pieces on a silicone baking mat on a stainless steel baking tray.

Step 2. Option 2: For the roasted wedges, increase the oven temperature to 425ºF. Place the two halves, flesh side down, onto a cutting board and slice into about 1 ½-inch wedges. Transfer them to a large nonstick baking sheet. Toss with olive oil, salt and pepper. Roast for about 25 minutes, or until the flesh and skin are tender and golden brown.

Eight pieces of Japanese pumpkin topped with a drizzle of tahini dressing.

Step 3. Add the tahini, water, lemon juice, maple syrup, and garlic to a medium bowl. Mix well to combine. For the stuffed squash, prepare the Tofu Taco Meat filling. Either stuff the squash halves and drizzle with tahini dressing, or serve the roasted wedges with the dressing.

💡 Expert Tips

To cut: Pre-bake the whole, unpeeled squash in the oven for 10 minutes, or microwave for 2 to 4 minutes, until just soft enough to cut. This makes it easier and safer to slice. Or use a sharp knife to slice off the top and bottom, exposing the orange flesh, before slicing lengthwise down the middle. The flesh is easier to cut through than the skin.
Dressing: The tahini dressing mixture will stiffen up at first with the addition of water. Don't panic! There will be a breaking point where it will become smooth and creamy.
Storage: Refrigerate any remaining roasted squash in an airtight container for up to 4 days. Reheat in the oven at 350ºF, or in the microwave until warmed through. Store leftover tahini dressing in an airtight container for up to 5 days.
Roast the seeds. Kabocha squash seeds are entirely edible. When roasted, they’re a delicious, protein-rich appetizer or snack. After you remove the seeds from the squash, pull off any orange, stringy flesh. Rinse and dry the seeds, and toss them with a drizzle of olive oil and salt. Roast at 300°F for 35-45 minutes, stirring halfway, until golden brown and crispy.

🙋🏽‍♀️ Recipe FAQs

How do you know when kabocha squash is ripe?

Ripe kabocha squash should sound hollow when lightly thumped and the stem should have begun to shrivel. When picking out the perfect kabocha squash, the two most important factors to consider are color and weight. Choose kabocha that has a firm, deep-colored green rind, and feel heavy for their size. Some faint stripes, bumps, or blemishes on the skin are fine.

What is the difference between kabocha squash and butternut squash?

Kabocha (or Japanese pumpkin) is an Asian variety of winter squash that is becoming increasingly common in American supermarkets and farmer's markets. It's sweeter than butternut squash, with a firmer, less watery flesh. It has fewer calories and carbs per serving than butternut squash.

Can I make the stuffed kabocha squash ahead of time?

Yes! Prepare the tofu taco meat and tahini dressing a store in airtight containers in the refrigerator for up to 4 days. Cut the squash and refrigerate in a Ziploc or reusable large freezer bag up to 2 days ahead.
For a quick and easy weeknight dinner, simply toss the squash with olive oil, salt, and pepper and roast. Meanwhile reheat the stuffing in a large skillet until warmed though. Stuff the squash and drizzle with the dressing for serving.