Roasted Kabocha Squash Recipe

Roasted kabocha squash halves, stuffed with tofu taco meat and rice, and topped with a drizzle of tahini and chopped parsley.

5 from 13 votes

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

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 261kcal

Author: Nisha Melvani

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:

⅓ 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 ½ cups cooked rice or quinoa
¼ cup chopped fresh parsley for garnish

Instructions

Preheat the oven to 400ºF.
Prepare the squash: Kabocha and acorn squash do not require peeling as the skin is entirely edible. 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 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 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, ⅓ 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 ‘meat mixture’ 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.

Video

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 350ºF, or in the microwave until warmed through. Store leftover tahini dressing in a separate container and use within 5 days.

Nutrition