Roasted Kabocha Squash with Tahini Dressing

by Marcie // November 4, 2019 (updated 3/19/23)

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Roasted Kabocha Squash with Tahini Dressing is an easy roasted kabocha squash recipe with garam masala spice and maple orange tahini dressing!

close up overhead shot of roasted kabocha squash

Thanksgiving is T-minus 24 days away — I can’t contain my excitement! It’s my favorite holiday, and I’ll be hosting again this year. I’ve hosted every year except for one in the past 10+ years, so I’m like a fish out of water if I don’t. 🙂

Every year I make a turkey a few weeks ahead of time so that I can make homemade turkey stock and freeze it for my gravy. That’s one less thing to think about, and it’s another excuse to enjoy roasted turkey. Because once a year is never enough!

Enough about that, let’s move onto this roasted kabocha squash recipe!

front shot of kabocha squash on platter with spoon

The roasted kabocha squash is tender and caramelized, with the warm spice of garam masala. The tahini dressing adds creaminess, along with a burst of orange maple flavor.

The pomegranate arils add a tart-sweet crunch, as well as a beautiful, festive touch.

This would be such a show stopping side dish for the holidays or dinner parties, and the flavors really deliver.

What is kabocha squash?

Kabocha squash is a variety of pumpkin, which originated in Japan. It’s become very popular the past several years, and I can find it in my local markets almost year round.

The flesh of kabocha squash tastes sweet and nutty, and is mildly starchy. The peel is also edible, which makes prep work much easier.

This is one of my favorite varieties of winter squash because the flavor and texture make every dish special.

See these 25 Kabocha Squash Recipes for more inspiration and learn more about this amazing squash.

How to cut kabocha squash

I know a lot of people are intimidated about cutting winter squash, but I promise that it’s really easy with the step by step instructions below.

Stand the kabocha squash upright on a cutting board.
Insert a paring knife into the top of the kabocha squash and cut downward until you reach the bottom, and repeat on the other side.
Turn the squash over and either crack it open the rest of the way, or use your paring knife carefully to cut through the bottom of the squash.
Use the tip of a large spoon to scrape the seeds and stringy insides out of the squash.
Place each half cut side down and cut into 1″ thick wedges.

How to roast kabocha squash

Kabocha squash before and after roasting

Preheat the oven to 400 degrees.
Place the kabocha squash wedges on a large rimmed baking sheet and toss with the olive oil, garam masala, and salt and pepper to taste.
Roast until tender and caramelized, about 30-40 minutes.

How to make tahini dressing

Place the tahini, orange zest and juice, maple syrup and water in a medium bowl and whisk until smooth.
Add more water until the desired consistency is reached.

Recipe notes

The garam masala may be substituted with your favorite seasonings. Curry powder, chai spice, chili powder, cumin and cinnamon are all great choices!
The kabocha squash may be substituted with your favorite winter squash.
Leftover tahini dressing will keep for up to one week stored in an air tight container in the refrigerator.

close up of roasted kabocha squash on a platter drizzled with tahini dressing

See all of my Side Dish recipes for more inspiration.

More kabocha squash recipes:

Chorizo chili
How to make pumpkin puree
Kabocha squash mashed potatoes
Roasted kabocha squash soup by Simply Recipes
Pumpkin curry