Roasted Kabocha Squash
Roasted kabocha squash wedges with Chinese five-spice, apple cider vinegar, garlic, thyme, and a hot honey drizzle. No peeling required.
Servings: 6 servings
Ingredients
- 1 kabocha squash 3 to 3½ pounds, trimmed, seeded, and cut into 2-inch wedges
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar divided
- 2 teaspoons coarse salt
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon ground black pepper
- ¼ cup hot honey
- 2 tablespoons olive oil for the drizzle
- 3 garlic cloves finely minced or grated
- Fresh thyme sprigs for garnish
- Flaky salt for garnish
Instructions
- Position a rack in the bottom third of the oven and preheat to 400°F.
- In a large bowl, toss the squash with ¼ cup olive oil, 2 tablespoons apple cider vinegar, five-spice powder, salt, and pepper until evenly coated.
- Arrange the squash wedges cut-side down on a large rimmed baking sheet, leaving space between the pieces.
- Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender when pierced with a knife and caramelized around the edges.
- Transfer the squash to a serving platter. In a small bowl, whisk together the hot honey, remaining 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, and garlic.
- Drizzle the hot honey mixture over the warm squash. Scatter thyme leaves over the top and finish with flaky salt.
Notes
No need to peel: Kabocha squash has tender skin that softens as it roasts, so you can leave it on. It helps the wedges hold their shape and saves you a step.
Cut it carefully: Kabocha squash is dense and can be tricky to cut. If the squash is especially hard, microwave it for 1 to 2 minutes to soften it slightly before slicing.
Leave some space: Spread the wedges out on the baking sheet with room between them. Crowding the pan traps steam and prevents caramelized edges.
Roast cut-side down: Placing the squash cut-side down against the hot pan gives you the best browning.
Use hot honey to taste: If you prefer a milder kick, start with a lighter drizzle and add more at the table.
Fresh thyme works best: Thyme adds an earthy note that balances the sweet and spicy glaze. Fresh rosemary is another good option.
Make it ahead: Roast the squash up to a day in advance and refrigerate it. Reheat in a 400°F oven until warmed through, then add the hot honey mixture just before serving.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 790mg | Fiber: 5g | Sugar: 12g
