Oven-Roasted Kabocha Squash With Peanut Sauce Recipe
This Oven-Roasted Kabocha Squash with Peanut Sauce is a flavorful and healthy dish featuring tender, caramelized kabocha squash cubes roasted to perfection and tossed in a creamy, tangy peanut sauce. Garnished with fresh cilantro and sesame seeds, it makes a perfect side dish or light main with vibrant Asian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
For the Roasted Kabocha Squash
- 1 medium kabocha squash (about 4 lbs)
- 1 tablespoon olive oil
- Salt, to taste
For the 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
For Garnish
- Fresh cilantro
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for roasting the squash.
- Prepare the Squash: Cut the kabocha squash in half and scoop out the seeds and stringy parts. Cut each half into quarters, peel off the tough skin using a paring knife, then chop the squash into 1-inch cubes.
- Season Squash: Place the cubed squash in a large bowl, drizzle with olive oil, and sprinkle salt to taste. Toss to coat the pieces evenly with oil and seasoning.
- Arrange for Roasting: Spread the seasoned squash cubes out in a single layer on a large baking tray. Make sure they are not crowded to allow even roasting.
- Roast Squash: Place the tray on the middle rack of the oven. Roast for 20-25 minutes, checking frequently to avoid burning. The squash is done when the underside has a golden-brown color and they are fork-tender.
- Prepare Peanut Sauce: In a small bowl, whisk together peanut butter, full-fat coconut milk, reduced-sodium soy sauce, rice vinegar, honey, and minced fresh ginger until smooth and well combined.
- Coat Roasted Squash: Pour the prepared peanut sauce over the roasted squash cubes and toss gently to coat each piece thoroughly.
- Garnish and Serve: Sprinkle chopped fresh cilantro and sesame seeds over the coated squash. Serve immediately and enjoy the rich, nutty flavors paired with the sweet roasted squash.
Notes
- You can substitute almond butter for peanut butter to keep this recipe paleo-friendly.
- Use gluten-free soy sauce if you require a gluten-free version.
- Monitor the squash closely while roasting to prevent burning and ensure tender, caramelized bites.
- This dish pairs well with steamed rice or as a side to grilled meats or tofu.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: kabocha squash, roasted squash, peanut sauce, healthy side dish, gluten free, paleo option, Asian flavors, vegan sauce substitute
