Food

Kabocha Squash

By Melissa Petitto | February 20, 2024

The kabocha squash is one of my favorite squashes, creamy, nutty, and sweet – this squash has an edible thick green skin, a low glycemic index, is super low calorie, and contains a plethora of vitamins and minerals. I found some gorgeous ones at the market this week at Jimenez Family Farms.

The kabocha squash is an Asian winter squash varietal and is an excellent source of beta-carotene, which is converted to vitamin A in the body. Vitamin A is important for healthy white blood cells and immunity, as well as skin health. Beta-carotene has been shown to help reduce acne and prevent blemishes by fighting acne-causing bacteria and inflammation in the gut. It is a good source of folic acid, vitamin C, some B vitamins, potassium, magnesium, as well as fiber. Its low glycemic index and high fiber nature make it excellent for maintaining healthy blood sugar levels. Kabocha squash has also been shown to help reduce the risk of some cancers, as well as help boost normal vision.

I love my kabocha squash simply steamed or roasted with an incredible sauce. The texture is unlike any other squash. Enjoy!

Roasted Kabocha Squash with Sesame Ginger-Gochujang Sauce

Yield: 6 Servings

This sweet, nutty squash has a texture unlike any other (photo by Namayasai LLP via Wikimedia Commons)

1 each kabocha squash
2 tablespoons extra virgin olive oil
Kosher salt and black pepper

Sesame Ginger-Gochujang Sauce

3 tablespoons tahini
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon gochujang, optional
1 tablespoon fresh ginger, grated
1 teaspoon maple syrup
2 tablespoons water
1 cup microgreens

Directions:

1. Preheat oven to 425 degrees. Wash the squash and then warm the squash in the oven while the oven preheats, about 10 minutes.

2. Line a baking sheet with parchment and set aside.

3. When the squash is warm, slice it in half and scrape out all the seeds. Then slice it into 1½ inch slices. Divide the slices among the baking sheet in a single layer, drizzle with olive oil and season with salt and pepper.

4. Transfer to the oven and roast for 25 to 30 minutes, flipping halfway through cooking time, or until the squash is golden brown and tender.

5. While the squash is roasting, make the sauce. In a medium bowl, combine all ingredients and whisk until you have a smooth and creamy sauce.

6. To serve, arrange slices on a platter, drizzle with sauce and top with microgreens.