Roasted Kabocha Mash with Sesame


  • Kabocha squash

  • 1 tbsp of soy sauce

  • 1 tbsp of rice vinegar

  • 2 tsp of honey

  • Salt

  • 1 tsp toasted sesame oil

  • 1 tsp fresh grated ginger or 1/2 dried ground ginger

  • 1 tbsp toasted sesame seeds


  • Preheat your oven to 400°F, cut the kabocha squash in half and scoop out the seeds. Whisk 1 tbsp of toasted sesame oil with 1 tbsp of soy sauce, 1 tbsp of rice vinegar, 2 tsp of honey, and salt — rub the mixture all over the cut sides of the squash.

  • Roast the squash cut side down until very tender, about 45 minutes. Let cool slightly, and then scoop out the insides and mash with a fork.

  • Top with 1 tsp toasted sesame oil, 1 tsp fresh grated ginger or 1/2 dried ground ginger, 1 tbsp toasted sesame seeds, and salt to taste.

Roasted Kabocha

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