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.
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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๐ฉ๐ผโ๐พ Ingredients
- 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.
๐ 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.
๐ 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.
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.
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.
Step 2. Option 2: For the roasted wedges, increase the oven temperature to 425ยบF. Place the two halves, flesh side down, onto a cutting board and slice into about 1 ยฝ-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.
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.
๐ก 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 350ยบF, 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, theyโre 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 300ยฐF for 35-45 minutes, stirring halfway, until golden brown and crispy.
๐๐ฝโโ๏ธ Recipe FAQs
Ripe kabocha squashย 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.ย 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.
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.
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.
๐ฝ Related Recipes
๐ฉ๐ฝโ๐ณ Made This Recipe?
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๐ Recipe
Roasted Kabocha Squash Recipe
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Ingredients
- 3 small kabocha squash or acorn squash
- Drizzle of olive oil
- Salt and freshly ground black pepper to taste
For the Creamy Tahini Dressing:
- โ cup tahini
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 2 teaspoons maple syrup
- 1 small garlic clove
- Salt to taste
For the Tofu Taco Meat Filling (optional):
- 1 Tofu Taco Meat
- 1 ยฝ cups cooked rice or quinoa
- ยผ cup chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400ยบF.
- Prepare the squash: Kabocha and acorn squash do not require peeling as the skin is entirely edible.ย Wash the squash. Use a vegetable peeler to remove any brown or dry spots but leave on the orange or green skin.
- Optional for cutting: Pre-bake the squash for 10 minutes, or microwave for 2 to 4 minutes, or just until it is softenough to easily cut.
- Cut the squash: Use a sharp knife to slice off the top and bottom, exposing the orange flesh. Cut the squash down the middle, lengthwise, into two even halves. Use a spoon to scoop out the seeds and stringy parts.
- For Roasted Wedges Option: Increase the oven temperature to 425ยบF. Place the two halves, flesh side down, onto a cutting board and slice into about 1 ยฝ-inch wedges. Transfer them to a large nonstick baking sheet in a single layer. Toss with a generous drizzle of olive oil, and sprinkle with salt and pepper to taste. Toss to coat. Roast for about 25 minutes, or until the flesh and skin are tender and golden brown, flipping halfway.
- For Stuffed Squash Option: 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.
- Prepare the tahini dressing: Add the tahini, โ cup water, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl. Mix until fully incorporated. The mixture will stiffen up but there will be a breaking point where it will become smooth and creamy. Set aside.
- For stuffed squash (optional): Meanwhile, make the Tofu Taco Meat, if using. Add the rice or quinoa to the skillet and mix to incorporate. Garnish with parsley. Scoop the โmeat mixtureโ into the cooked squash. Drizzle with the tahini dressing for serving.
- For the roasted squash side dish: Drizzle the roasted wedges with the tahini dressing for serving.
Notes
- The Tofu Taco Meat recipe linked here is on my website.
- To make stuffed squash ahead of time: 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.
- Storage: Refrigerate remaining roasted squash in an airtight container for up to 4 days. Reheat in the oven at 350ยบF, or in the microwave until warmed through. Store leftover tahini dressing in a separate container and use within 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Thomas Farm says
Very good recipe - enjoyed the meal
Nisha Melvani, RDN says
Thank you!
Jan says
I made this recipee and we all liked it. I made a different tofu loaf though but the squash and sauce were great with that as well. Will try your tofu filling next time. Thanks very much!
Nisha Melvani, RDN says
I'm so glad you enjoyed it. Thank you for leaving a comment.
Kirstin says
This recipe was wonderful! I roasted the wedges of kabocha squash in my air fryer in about 15 minutes. It was delicious with the Tofu Taco Meat and Tahini dressing but the ingredients list is missing the water and amount to add, so I think mine ended up a bit thick. I will definitely be making this again!
Nisha Melvani says
Hi! So glad you enjoyed it. Thanks for letting me know. Just added the 1/3 water measurement.
Primla Goddard says
This Japanese pumpkin is simply delicious just with the thahini dressing!
Try it now ! You will love it โค๏ธ
Nisha Melvani says
Thank you.
Neena Chandiramani says
Great recipe!
Nisha Melvani says
Thanks!
Neena Chandiramani says
Delicious!
Nisha Melvani says
It's a fave for sure!