Make the most of autumn’s squash bounty with this easy Kabocha Squash Recipe With Honey-Ginger Glaze (Gluten-Free & Low-Fat). It’s perfect as a side dish but also makes a great lunch.
Walk into my kitchen come September, and you’ll likely find a sumptuous edible still life of all kinds of winter squash gracing my counter. With their beautiful array of shapes and bright colors, to me, they truly capture the essence of fall. I must admit, I find them so visually appealing that I’m almost sorry to cut them up and put them to good culinary use. Almost. Just last week alone, I made a spicy soup with butternut squash, a sage-infused rice gratin with acorn squash, and a side dish of roasted turban squash garnished with fried onions and toasted pine nuts. This past weekend, it was the kabocha squash, otherwise known as Japanese pumpkin, that was tempting me to make something delicious.
I am especially fond of serving kabocha squash as a plant-based entrée, stuffed and filled with a mix of grains, legumes, herbs, and spices, but I also enjoy chopping it up and cooking it on the stovetop. My trick is to boil it briefly before giving it a final blast of heat in a buttery glaze made with honey, ginger, and a little orange juice. Once the squash is tender and beautifully caramelized, I toss it with zesty red onions, toasted almonds, tangy crumbled feta, and basil. The finishing touch is a subtly sweet vinaigrette that seems to soak into its warm, tender flesh, infusing it with even more flavor. Though it makes a lovely autumnal side dish, pair leftovers with grains the next day, and you’ll have a quick and tasty (not to mention incredibly wholesome) lunch.
Delicious variations
As far as I’m concerned, a good recipe is one that lends itself to a plethora of delicious variations. And for that, this one definitely fits the bill. Instead of orange juice, for example, you can try lime juice in both the buttery glaze and the dressing. In that case, I wouldn’t hesitate to give it an Asian-inspired twist by adding a chopped red chili and a dash of soy sauce (or coconut aminos) to the glaze. Use rice wine vinegar instead of apple cider vinegar in the vinaigrette, and opt for green onions and sesame seeds instead of red onions, feta, and toasted almonds.
For more Middle Eastern flair, use pomegranate molasses instead of the honey (again, in both the glaze and the vinaigrette), swap the orange juice for lime juice, and instead of tossing with red onions, feta, and toasted almonds, finish with a drizzle of yogurt mixed with crushed garlic and ras el hanout, a scattering of pomegranate seeds, and freshly chopped mint.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For best results, store the red onions, almonds, feta, and vinaigrette separately. When ready to eat again, give the squash a toss in a hot pan with a little olive oil and proceed with step 9. Though the cooked squash can be frozen in a Ziploc bag or an airtight container for up to 3 months, the assembled dish does not freeze well.
Serving suggestions
This kabocha squash recipe goes well with a side of Brown Rice and a hearty Vegan Meatloaf. You could also pair it with Broiled Pork Chops or a succulent Baked Pork Tenderloin. If serving it for lunch, it’s great with a side of Quinoa and a handful of peppery arugula.
Ingredients
- 1 large kabocha squash peeled and cut into 1-inch cubes
- 1/4 cup slivered almonds
- 1 tablespoon butter
- 2 tablespoons honey
- 1 teaspoon fresh ginger minced
- Squeeze of fresh orange juice
- 2 tablespoons red onion diced
- 1/4 cup low-fat or fat-free feta cheese crumbled
- 1 tablespoon fresh basil chopped
For The Vinaigrette:
- 2 tablespoons fresh orange juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- Pinch of salt
Instructions
- Bring a large pot of salted water to a boil and preheat your oven to 350°F.
- Add the squash to the boiling water and boil for 5 minutes. It should still be a bit firm. Drain and set aside.
- Place the almonds on a parchment-lined baking sheet and toast them in the oven for 2-3 minutes. Set aside.
- Melt the butter in a large saucepan over medium heat and stir in the honey, ginger, and a squeeze of fresh orange juice.
- Add the squash to this mixture and stir until it is evenly coated.
- Continue cooking the squash until it is fork-tender and the outside is caramelized and golden (about 5 minutes.)
- While the squash cooks, make the vinaigrette by whisking all the ingredients in a small bowl. Set aside.
- Once the squash is cooked, transfer it to a large mixing bowl.
- Add in the diced red onion, toasted almonds, feta cheese, and basil.
- Pour the vinaigrette over the squash, toss gently, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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