Kabocha Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the kabocha squash in half and remove the seeds. Slice the squash into thin wedges.
• STEP 3.Place the squash wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
• STEP 5.In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey to make the dressing.
• STEP 6.Once the squash is cooked, let it cool slightly before transferring it to a serving bowl.
• STEP 7.Pour the dressing over the squash and toss gently to coat.
• STEP 8.Garnish the salad with toasted sesame seeds and chopped green onions.
• STEP 9.Serve the kabocha salad as a side dish or a light lunch option.

Cooking Tips

• Make sure to slice the kabocha squash into thin wedges for even roasting.
• Toasting the sesame seeds before garnishing adds extra flavor to the salad.
• You can adjust the sweetness of the dressing by adding more or less honey according to your taste.

Storage and Serving

• Leftover kabocha salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature for the best flavor.
• This salad pairs well with grilled meats or as a side dish for sushi or other Japanese dishes.