This delicious recipe is a nice change from the traditional acorn, butternut, and delicata squash. Also known as Japanese pumpkin, kabocha squash has a dense, starchy texture and a mild, nutty, sweet flavor. This simple recipe uses mild spices to enhance the squash’s sweet flavor. Oil is added at two stages to prevent the squash from tasting too dry, while the crunchy roasted chickpeas give this recipe a nice protein boost. Try this recipe as a side with tandoori turkey, roast chicken, or roast leg of goat. Add some green bean almondine, cornbread with corn, makki ki roti tart filled with mustard greens, and cranberry sauce with orange and pomegranate for a simple and delectable holiday dinner.
Why you’ll love this recipe
Mouthwatering—This recipe makes my mouth water whenever I think of it. The sweet, creamy texture of roasted kabocha squash paired with savory spices, spicy chili oil, and crunchy chickpeas is an experience you don’t want to miss. Easy - A handful of simple, easy-to-source ingredients and minimal prep make this recipe a keeper. Nutritious - Complex carbs, plant-based protein, and healthy fats combine to make this a meal you don’t have to feel guilty about eating.
Ingredients notes
Kabocha squash—A specialty squash known as Japanese pumpkin, this dark green squash with tiny white specks resembles a mini pumpkin. It is becoming increasingly popular and is usually available in supermarkets during fall and winter. Try a Whole Foods Market near you if you have difficulty finding it. Spice blend - The spices used are salt, drumstick lemongrass, purple shallot powder, wild mountain cumin, and Kashmiri chili powder from Burlap & Barrel. Chili oil - The only slightly spicy ingredient, adding a nice kick to the roasted kabocha squash recipe without being too spicy. Use any brand you can source. Dried cilantro - I like to use dried cilantro as a garnish. It eliminates the need to chop and prep and keeps this recipe simple. Crunchy chickpeas—I use saffron road crunchy chickpeas for this recipe. They come in four different flavors; you can use whichever one you prefer.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Try kabocha in other recipes—Once you try this squash, you will love it! The best part is that there are many ways to use it in recipes. From curry to soup and even pasta sauce, use it in the same way you would use acorn or butternut squash. Experiment with other spices and herbs—If you don’t want to source special spices for this recipe, use your favorite brand of garlic powder, onion powder, cumin powder, and paprika instead. If you’re not a fan of cilantro, use dried parsley instead. Use a different flavored oil—I like to use Vignoli oils in my recipes, which have a wide selection of infused oils. If chili oil is not your thing, substitute it with any other flavor. Add an Asian twist—For a variation of this recipe, use honey, chili powder, and soy sauce, and garnish with green onions and sesame seeds. Add a sauce - To make this recipe a hearty vegetarian entree, add a sauce made with yogurt, olive oil, tahini, lemon, salt, and paprika.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
