Roasted Kabocha Squash with Maple-Bacon Vinaigrette
By Steve DunnPublished on October 13, 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 saltVinaigrette
6 slices thick-cut bacon, choppedExtra-virgin olive oil as needed⅓ cup plus 1 tablespoon cider vinegar¼ cup maple syrup3 tablespoons Dijon mustard1 teaspoon minced fresh thyme, plus 1 teaspoon fresh thyme leaves¾ teaspoon kosher salt½ teaspoon pepper⅓ cup pecans, toasted and chopped1 shallot, mincedBefore 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
- 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.
- While squash roasts, cook 6 slices thick-cut bacon, chopped, in 10-inch skillet over medium-high heat until crispy, about 5 minutes. Using slotted spoon; transfer bacon to paper towel–lined plate. Pour rendered fat into heatproof 1-cup liquid measuring cup. Add oil as needed to equal ⅓ cup; set aside.
- Whisk ⅓ cup plus 1 tablespoon cider vinegar, ¼ cup maple syrup, 3 tablespoons Dijon mustard, 1 teaspoon minced thyme, ¾ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in bacon fat mixture until emulsified. Stir in cup pecans, toasted and chopped; 1 minced shallot; and bacon.
- Spoon half of dressing over bottom of serving platter. Arrange squash on top of dressing. Spoon remaining dressing evenly over squash. Garnish with 1 teaspoon thyme leaves and serve.
for the squash
for the vinaigrette
Time
1¼ hoursYield
Serves 6 to 8 as a side dish, 4 or 6 as a main dishIngredients
Ingredients
Ingredients
Why This Recipe Works
Kabocha—a Japanese winter squash with a uniquely dense, chestnut-like texture—is marvelous roasted. To create a simple side dish, we cut the squash into wedges and then coat it liberally with oil. The abundant fat keeps the starchy kabocha from scorching, creates even browning, helps salt cling to the flesh, and encourages the edible skin to gently fry to delicate crispness. We then roast the squash in two phases: First, we cover the roasting tray with foil to steam the flesh and soften the skin; then, we finish the cook uncovered to generate beautiful Maillard browning. A punchy vinaigrette spiked with smoky bacon, maple, and pecans brings just the right amount of richness to the squash.
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