Roasted Kabocha with Black Sesame

This simple recipe for roasted kabocha with black sesame makes kabocha squash
into a scrumptious treat. With just four ingredients, this recipe couldn't be
faster to put together.

Servings: 6 servings

Author: Beth of A Meal In Mind

Prep Time
20 minutes

Cook Time
40 minutes

Course:

Side Dish

Cuisine:

Japanese

Keywords:

Squash sesame oil easy recipe tamari Japanese cuisine Kabocha roasted kabocha

🧂 Ingredients

1 kabocha or kabocha buttercup squash

about 7-8 inches in diameter
2 tablespoons tamari or coconut aminos
2 tablespoons dark sesame oil
2-3 tablespoons black sesame seeds
Fresh chives

chopped fine, optional

Instructions

1 Preheat the oven to 375 degrees F.
2 Cut the kabocha squash in half and scoop the seeds out. Keep the seeds to roast
like any pumpkin seeds, or discard.
3 Slice the squash into wedges about 1 ½-inches at the widest part (I usually aim
for 12 wedges unless the kabocha is very small).
4 Cover a rimmed baking sheet with parchment paper [https://amzn.to/3Fp5Z99] and
arrange the slices onto the paper.
5 Brush the slices with tamari. If you are eating low-salt as we are, brush only
one side. If you prefer them saltier, flip the slices over and brush the other
side.
6 Brush the slices, including the peels, with the roasted sesame oil. I usually
only brush the exposed side and peel.
7 Sprinkle the slices with black sesame seeds.
8 Roast in the preheated oven for 25-30 minutes.
9 Serve, if desired, with a little dipping sauce made with some tamari and sesame
oil for anyone who wants them saltier. If we have fresh chives, as we do in the
summer, we chop them finely and add to the sauce.