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Roasted Kabocha Squash Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A delicious and versatile roasted kabocha squash dish that can be served as a side or stuffed with flavorful ingredients.

Ingredients

Vegetables

  • 3 small kabocha squash (or acorn squash)
  • 1 drizzle olive oil
  • to taste salt and pepper Salt and freshly ground black pepper
  • 1/3 cup tahini
  • 2 tablespoons fresh lemon juice ((about 1 medium lemon))
  • 2 teaspoons maple syrup
  • 1 small garlic clove
  • to taste salt Salt
  • 1 serving Tofu Taco Meat
  • 1 1/2 cups cooked rice ((or quinoa))
  • 1/4 cup chopped fresh parsley ((for garnish))

Instructions 

  • Preheat oven to 400ºF (200ºC). Wash and prepare the squash; cut in half and scoop out seeds.
  • For wedges: Slice halves into 1.5-inch wedges, toss with olive oil, salt, and pepper, then roast at 425ºF (220ºC) for 25 minutes, flipping halfway.
  • For stuffed squash: Place halves flesh side up, drizzle with olive oil, season, and bake for 25 minutes until tender.
  • Make tahini dressing: Mix tahini, water, lemon juice, maple syrup, and grated garlic until smooth.
  • Assemble: For stuffed, add rice, tofu meat, and parsley into squash, drizzle with tahini. For wedges, drizzle tahini over roasted wedges before serving.

Notes

Adjust seasoning to taste and enjoy this hearty, healthy dish.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: International
Keyword: Kabocha, squash, vegetarian