Who, me? Another cabbage recipe? IT COULDN’T BE ME. Yet, it is. I had a sticky-sweet sesame salad at a restaurant recently and could not stop thinking about it. I also couldn’t stop thinking about kabocha squash, so the two have rightfully, and finally, combined forces.
This recipe is a great fall meal but is so light and easy. I love soup season just as much as the next girl, but sometimes I just want whole veggies for dinner. It’s also a perfect side dish for any meal, especially to share with a loved one or at a dinner party (maybe even Thanksgiving?).
Table of contents
The ingredients you’ll need for this roasted cabbage and squash dish
The ingredients for this recipe are simple and fall-forward, making it a great option for any weeknight! To make this vegetable recipe a whole meal– which is something I’m known for– simply add a protein like roasted chickpeas and a carb like farro! Otherwise, this is a great side dish to serve to company. Here’s everything you’ll need:
- 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
Roasting the cabbage and squash
I love popping some veggies in the oven and letting them do their thing! It’s such an easy way to get dinner on the table. And when paired with the addicting ginger scallion and sesame dressings, this dish will satisfy your sweet and savory craving.
To start, evenly stagger apart two racks in the oven and preheat to 425°F.
Slice the kabocha squash into even pieces, about 1-inch thick. Scatter on a baking sheet, drizzle with olive oil and season with salt.
Core and slice the red cabbage into small chunks. Scatter on a baking sheet, drizzle with olive oil and season with salt.
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.
How to make the ginger scallion dressing
Both dressings are quite easy to make and use ingredients that you might already have on hand. Plus, these dressings can go on more than just squash and cabbage! You can make extra to have on hand throughout the week for salads and other roasted meals.
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.
How to make the sesame dressing
This sesame dressing really pulls this whole meal together. It’s sticky, sweet and salty, making this dish all the more addicting. Here’s how to make it:
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.
Looking for more roasted vegetable recipes?
I’m a baked salad, so you’ve come to the right place! Here are some current favorites on the blog:
And that’s everything for this Honey Sesame Kabocha Squash & Cabbage recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Honey Sesame Kabocha Squash & Cabbage
Equipment
- 1 chef's knife
- 2 half sheet pans
- 1 small sauté pan
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
- Evenly stagger apart two racks in the oven and preheat to 425°F.
- Slice the kabocha squash into even pieces, about 1-inch thick. Scatter on a baking sheet, drizzle with olive oil and season with salt.
- Core and slice the red cabbage into small chunks. Scatter on a baking sheet, drizzle with olive oil and season with salt.
- 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.
- 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.
- 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.
- 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.
- Portion onto plates and top with the ginger scallion dressing, or serve as a family-style side dish with the dressing on top!
Winner, winner kabocha dinner!!! Kabocha squash is one of my very favorite foods, so when I saw this recipe a few hours ago, I knew this was what was for dinner tonight!
I already had everything here… But went out in search of a pomegranate… Couldn’t find one… So I ended up substituting some dried cranberries and Goji berries. Really spectacular even with this substitution. Looking forward to the next time with the inclusion of the pomegranate seeds!
I am so grateful to have found your blog and your recipes! I have no doubt that my microbiome is in a much happier place because of all the vegetables I have been adding to my diet thanks to your recipes!
I have a beautiful red kuri squash on my counter… I think I may use that for this!
Holy cow… I did use the red Kuri squash. And it is just delightful. Already can’t wait to make this again.
Looks delicious. What would you recommend as an alternative to the pomegranate seeds?
Everyone loved this! It would be a fun addition at Thanksgiving. I sent my husband in search of a Kabocha and baked the butternut and Delicata he returned with so the texture of the squash was different but still yummy. I also tossed in some baby spinach for a bit more green and, as this notes reads like a confession, I added a whole lot of pomegranate to empty the container. It was divine.
OMG! First recipe I’ve tried from your page and it is incredible! I have never roasted cabbage before and am completely in love with the results! I substituted some butternut squash and sweet potatoes for the kobacha squash as I couldn’t fine it- will be making this again! Thank you!
Sounds delicious! Any recommendations for a substitution for the pomegranate seeds, which are texturally not my fave?
Grapes are in season and are another good sub! You also can cut the pomegranate seeds and just halve the ginger and add a tablespoon of sugar. Or craisins are also a good seasonal sub!
Do you think it would work with green cabbage instead? I have that growing in my garden along with the squash.
Absolutely, I tend to use all cabbages interchangeably, and both green or red will work for this one!
Thank you for the quick reply! This dish is my new favorite!! The dressing is soooo good!!
I’m so excited to make this! I’m meal prepping this for the rest of the week. Would it be better to keep the dressing(s) separate until ready to eat?
Yes! That’s always my recommendation, combine right before you need them! The sesame dressing might thicken a bit, so just heat it up with a splash of hot water before using it again.
This was terrific ! I used regular butternut squash, don’t like pomegranate seeds so left those out. I ate it for lunch today and it was just as good- absolutely fantastic recipe. I only used half a cabbage and a small squash because it was just for me and one other person so I have the sesame dressing left over. I can’t wait to make it again!
Just made it, absolutely delicious.
Hi, I am planning on making this as a thanksgiving side dish, do you think I can make it a day ahead? Is it okay to serve at room temp? Thank you!!
Room temp it’ll be just fine! As for making it ahead, you can roast the vegetables ahead of time, but make the glaze right before you plan to toss and serve, it’ll be better that way!
Great recipe! I had to substitute hokaïdo (? The orange one?), and it was also very good. I am looking forward to try other recipes
So happy you liked it! Thank you for taking the time to leave such a kind rating and review!
Out freaking standing.
Used red kuri and delicata because that’s what I had on hand. The salty, sweet, unctuous glaze combined with the fresh and tangy dressing was *chef’s kiss*.
Long live baked salads!
Ahhhhh SO GLAD YOU LIKED IT!
I’d never really prepared squash like this but I had all the ingredients at hand and oh my gosh-what a yummy dinner.
I’m so glad you liked it!
What else can be used in place of the green onions/scallions? I got some kids who don’t like those
Cilantro is a great sub!
Thank you! Also the kombacha squash I found is super small. Are there any other veggies I can add for a Thanksgiving side to this salad??
I am so so sorry for the delay here! But any squash is a good sub to bulk up a smaller kabocha squash!
LOVE THIS! So easy and every bite is delicious