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–+ servings

Honey Sesame Kabocha Squash & Cabbage

5 | 3 reviews
This sweet and salty sesame glaze is the perfect nutty dressing for roasty, rich kabocha squash and roasted red cabbage. The ginger scallion dressing helps pull it all together, while still making it a lovely fall meal!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 large kabocha squash
  • 1 small head of red cabbage
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 1 2-inch knob of ginger, peeled
  • 1/3 cup fresh cilantro
  • 2 scallions
  • 1/3 cup pomegranate seeds
  • 1/2 cup rice vinegar, divided
  • 1/3 cup tamari or soy sauce
  • 1/3 cup honey
  • 1 tablespoon toasted sesame oil

Instructions 

  1. Evenly stagger apart two racks in the oven and preheat to 425°F.
  2. Slice the kabocha squash into even pieces, about 1-inch thick. Scatter on a baking sheet, drizzle with olive oil and season with salt.
  3. Core and slice the red cabbage into small chunks. Scatter on a baking sheet, drizzle with olive oil and season with salt.
  4. Roast both the cabbage and the squash for 25-30 minutes, until the squash is golden on the bottom and the cabbage is charred on the top.
  5. While the vegetables are roasting, make the ginger scallion dressing. Thinly slice the ginger, cilantro and scallions and add them all to a bowl with the pomegranate seeds. Pour over 3 tablespoons of rice vinegar and season with a pinch of salt. Mix and set aside.
  6. Place a small pan over medium heat and add the remaining rice vinegar, tamari and honey. Bring to a simmer and let it reduce by one-third or until thicker and syrupy. This should take about 4-5 minutes. Remove from the heat and whisk in the sesame oil.
  7. When the squash and cabbage are out of the oven, combine them on one baking sheet and drizzle with the sesame dressing. Stir into a sticky pile.
  8. Portion onto plates and top with the ginger scallion dressing, or serve as a family-style side dish with the dressing on top!