Name: Roasted Kabocha Squash with Miso-Soy Vinaigrette
Total time: 1 h 15 min
Yield: Serves 6 to 8 as a side dish, 4 or 6 as a main dish
Ingredients: 1 kabocha squash (3 to 3¾ pounds), halved pole to pole, seeded, and cut into 12 wedges; ¼ cup extra-virgin olive oil; 1 teaspoon kosher salt; 2 tablespoons white miso; 2 tablespoons unseasoned rice vinegar; 2 tablespoons soy sauce; 2 tablespoons lime juice; 2 teaspoons honey; 1 teaspoon grated fresh ginger; ¼ cup vegetable oil; 2 teaspoons toasted sesame oil; 3 scallions, white parts minced, green parts cut into ½-inch pieces; ¼ cup fresh cilantro leaves; 2 teaspoons sesame seeds, toasted; 2 teaspoons Sichuan peppercorns, crushed (optional)

Roasted Kabocha Squash with Miso-Soy Vinaigrette

By Steve Dunn

Published on October 7, 2026

Time

1¼ hours

Yield

Serves 6 to 8 as a side dish, 4 or 6 as a main dish

Ingredients

Squash

1 kabocha squash (3 to 3¾ pounds), halved pole to pole, seeded, and cut into 12 wedges¼ cup extra-virgin olive oil1 teaspoon kosher salt

Vinaigrette

2 tablespoons white miso2 tablespoons unseasoned rice vinegar2 tablespoons soy sauce2 tablespoons lime juice2 teaspoons honey1 teaspoon grated fresh ginger¼ cup vegetable oil2 teaspoons toasted sesame oil3 scallions, white parts minced, green parts cut into ½-inch pieces¼ cup fresh cilantro leaves2 teaspoons sesame seeds, toasted2 teaspoons Sichuan peppercorns, crushed (optional)

Before You Begin

Unlike that of most winter squashes, kabocha’s flesh is on the drier side, like a cross between a butternut squash and a russet potato. This method works well for other similarly textured squashes, like kuri or buttercup.

Instructions

for the squash

Adjust oven rack to lowest position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.

Toss 1 kabocha squash, halved pole to pole, seeded, and cut into 12 wedges, with ¼ cup extra-virgin olive oil in large bowl, ensuring flesh and skin are well coated. Season with 1 teaspoon kosher salt and arrange on prepared sheet in single layer. Drizzle squash with any remaining oil and salt left in bowl. Cover sheet tightly with aluminum foil and roast for 30 minutes.

Remove foil, rotate sheet, and continue to roast uncovered until side of wedges touching sheet are well browned, 5 to 10 minutes. Remove squash from oven and use thin metal spatula or tongs to flip each piece. Continue to roast until squash is tender when pierced with tip of paring knife and side of wedges touching sheet are browned, 5 to 10 minutes longer.

for the vinaigrette

While squash roasts, whisk 2 tablespoons white miso, 2 tablespoons unseasoned rice vinegar, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 teaspoons honey, and 1 teaspoon grated ginger together in medium bowl. Slowly whisk in ¼ cup vegetable oil and 2 teaspoons toasted sesame oil until emulsified. Stir in minced whites of 3 scallions.

Spoon half of dressing over bottom of serving platter. Arrange squash on top of dressing. Spoon remaining dressing evenly over squash. Garnish with greens of 4 scallions cut into ½-inch pieces, ¼ cup cilantro leaves, and 2 teaspoons toasted sesame seeds. Pass 2 teaspoons Sichuan peppercorns, crushed, separately, if using, and serve.