Chinese Squash Recipes Kabocha Vegan
Discover delicious Chinese squash recipes with kabocha! Perfect for vegan meals, these easy, flavorful dishes will inspire your next culinary adventure.
Ingredients
1 medium kabocha squash:
- Look for one with firm skin and a deep green or orange hue. Its naturally sweet and creamy texture is the star of the dish.
2 tablespoons sesame oil:
- This nutty aromatic oil adds depth and richness to the dish.
2 cloves garlic, minced:
- Fresh garlic brings a bold savory flavor that complements the sweetness of the squash.
1 tablespoon fresh ginger, grated:
- Ginger adds a warm slightly spicy kick and is a classic element in Chinese-inspired cuisine.
3 tablespoons soy sauce (or tamari for gluten-free):
- Adds the perfect umami touch enhancing the overall flavor.
1 teaspoon rice vinegar:
- A splash of acidity to balance the richness and add brightness to the dish.
1 tablespoon maple syrup:
- A hint of natural sweetness that highlights the squash’s flavor.
1 tablespoon sesame seeds:
- For garnish and a delightful crunch.
2 scallions, sliced:
- For a fresh green finishing touch.
Optional Additions
Tofu or tempeh:
- For added protein toss in cubed tofu or tempeh before roasting.
Chili oil or red pepper flakes:
- If you enjoy a spicy kick drizzle chili oil over the squash before serving or sprinkle on red pepper flakes.
Seasonal vegetables:
- Enhance the dish with roasted broccoli bell peppers, or snap peas for extra color and texture.
Instructions
Step 1: Prepare the Kabocha Squash
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Wash the kabocha squash thoroughly and pat it dry.
- Using a sharp knife, cut the squash in half and scoop out the seeds with a spoon. You can save the seeds for roasting later if you like!
- Slice the squash into 1-inch wedges or cubes, leaving the skin on or peeling it off based on your preference.
Step 2: Season the Squash
- Place the squash pieces in a large mixing bowl.
- Drizzle the sesame oil over the squash and toss to coat evenly.
- Add the minced garlic, grated ginger, soy sauce, rice vinegar, and maple syrup. Toss again to make sure each piece is well-coated with the flavorful marinade.
Step 3: Roast the Squash
- Spread the seasoned squash evenly on the prepared baking sheet, making sure the pieces are not overlapping. This ensures even roasting and caramelization.
- Roast in the preheated oven for 25–30 minutes, flipping the pieces halfway through. The squash is ready when it’s tender, golden brown, and slightly caramelized on the edges.
Step 4: Garnish and Serve
- Once the squash is out of the oven, sprinkle it with sesame seeds and sliced scallions for an extra layer of texture and freshness.
- If you’re craving a spicy kick, drizzle with chili oil or sprinkle with red pepper flakes before serving.
- Serve immediately as a side dish, over steamed rice, or with noodles for a satisfying vegan meal.
Notes
Nutrition Information (Per Serving)
- Calories: 180
- Fat: 7g
- Protein: 3g
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 7g
- Sodium: 600mg
Recipe Categories
- Course: Main Dish, Side Dish
- Cuisine: Chinese-Inspired
- Diet: Vegan, Gluten-Free Option
- Method: Roasting
- Keyword: Kabocha squash recipes, vegan Chinese recipes, roasted squash recipe
- Skill Level: Beginner