Roasted Kabocha Squash with Gorgonzola-Walnut Vinaigrette
By Steve DunnPublished on September 30, 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
5 tablespoons white wine vinegar5 teaspoons Dijon mustard1 tablespoon honey¾ teaspoon kosher salt½ teaspoon pepper½ cup plus 1 tablespoon extra-virgin olive oil4 ounces Gorgonzola cheese, crumbled (1 cup)⅓ cup walnuts, toasted and chopped1 shallot, minced2 tablespoons chopped fresh parsleyBefore 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. We like the mild, creaminess of Gorgonzola here, but a sharper blue like Roquefort also works.
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, whisk 5 tablespoons white wine vinegar, 5 teaspoons Dijon mustard, 1 tablespoon honey, ¾ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in ½ cup plus 1 tablespoon oil until emulsified. Stir in 1 cup crumbled Gorgonzola; 1/3 cup walnuts, toasted and chopped; 1 minced shallot; and 2 tablespoons chopped parsley.
- Spoon half of dressing over bottom of serving platter. Arrange squash on top of dressing. Spoon remaining dressing evenly over squash 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 funky Gorgonzola, walnuts, and sweet-savory shallot brings just the right amount of richness to the squash.
0 Comments