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Roasted Kabocha Squash with Peanut Sauce

This Oven Roasted Kabocha Squash with Peanut Sauce is an easy, healthy side dish that is easy to make and filling! Gluten free, vegan and paleo too!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 256.7kcal
Author Tate

Ingredients

  • 1 Medium Kabocha squash (about 4 lbs)
  • 1 Tbsp Olive oil
  • Salt

For the sauce:

  • 2 Tbsp Peanut butter (Almond butter for paleo)
  • 4 tsp Full fat coconut milk
  • 1 Tbsp Reduced sodium soy sauce (GF if needed)
  • 2 tsp Rice vinegar
  • 1 tsp Honey
  • 1/2 tsp Fresh ginger, minced
  • Cilantro, for garnish
  • Sesame seeds, for garnish

Instructions

  • Preheat oven to 400 degrees.
  • Chop the squash- this is tricky. How I do it is this: Cut it in half, then scoop out all the seeds and guck from the inside. Then cut each half into half again, so you end up with 4 quarters. Using a big knife, cut the skin off each quarter. Then, chop the squash into 1 inch cubes
  • Place the squash in a large bowl and toss with the oil and sprinkle with salt.
  • Place the cubes, cut side down onto a large baking tray.
  • Bake in the middle rack of the oven for 20-25 minutes,checking often to make sure they are not getting burned. The squash is done when the underside has a nice browned color and it is fork tender.
  • Whisk all the sauce ingredients in a small bowl.
  • Pour the sauce all over the cooked squash and toss to coat.
  • Sprinkle with cilantro and sesame seeds, if desired, and DEVOUR

Nutrition

Calories: 256.7kcal | Carbohydrates: 42g | Protein: 7.9g | Fat: 7.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.6g | Sodium: 192.6mg | Potassium: 56mg | Fiber: 5.8g | Sugar: 19.6g | Vitamin A: 374IU | Vitamin C: 24mg