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Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Snacks + Sides, Vegetables, Vegetarian · November 3, 2023

Honey Sesame Kabocha Squash & Cabbage

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finished Honey Sesame Kabocha Squash & Cabbage

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?).

finished Honey Sesame Kabocha Squash & Cabbage

Table of contents

  • The ingredients you’ll need for this roasted cabbage and squash dish
  • Roasting the cabbage and squash
  • How to make the ginger scallion dressing
  • How to make the sesame dressing
  • Looking for more roasted vegetable recipes?
  • Watch the recipe here
salted cabbage

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
roasted cabbage and squash

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.

greens salad with pomegranate seeds

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.

roasted cabbage and squash

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.

finished Honey Sesame Kabocha Squash & Cabbage

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:

Roasted Cabbage Salad with Sesame Honey Red Onions
As we continue Baked Salad Season, this roasted cabbage recipe continues to be one of my favorites. It's soft and darkened cabbage coated in sesame red onions, which are sweet and acidic, and make the perfect dressing. Harissa chickpeas add protein and texture, and you can serve it all over labneh on toast, or on its own. It's amazing either way.
Check out this recipe
Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
This salad lives up to its name, with roasted shaved brussels sprouts, soft and hearty squash, a bright pomegranate dressing and chili almonds to pull it all together. This recipe makes four servings, which is perfect for meal prep or a cozy dinner for a few.
Check out this recipe
Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
This is a baked salad with a deliciously figgy agrodolce dressing that is equal parts bright and subtly sweet. If you want a cozy way to get in your vegetables, this is sure to hit the spot.
Check out this recipe
finished Honey Sesame Kabocha Squash & Cabbage

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

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Honey Sesame Kabocha Squash & Cabbage

5 from 3 votes
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!
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:30 minutes mins
Total Time:45 minutes mins
Course: Side Dish
Cuisine: Fusion
Keyword: cabbage, kabocha squash, pomegranate, scallions, sesame
Servings: 4 servings

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!

Posted In: Dairy Free, Gluten Free, Recipes, Snacks + Sides, Vegetables, Vegetarian

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Reader Interactions

Comments

  1. Lauren Markow says

    November 3, 2023 at 11:52 pm

    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!

  2. Skylar says

    November 4, 2023 at 3:11 pm

    I have a beautiful red kuri squash on my counter… I think I may use that for this!

    • Skylar says

      November 19, 2023 at 2:50 am

      Holy cow… I did use the red Kuri squash. And it is just delightful. Already can’t wait to make this again.

  3. Amy says

    November 5, 2023 at 12:02 pm

    Looks delicious. What would you recommend as an alternative to the pomegranate seeds?

  4. Gail Wells Hess says

    November 5, 2023 at 10:05 pm

    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.

  5. Cyn B says

    November 6, 2023 at 3:13 am

    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!

  6. Amy says

    November 7, 2023 at 6:00 pm

    Sounds delicious! Any recommendations for a substitution for the pomegranate seeds, which are texturally not my fave?

    • Justine says

      November 7, 2023 at 8:31 pm

      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!

  7. Julie Rosenblatt says

    November 7, 2023 at 7:49 pm

    Do you think it would work with green cabbage instead? I have that growing in my garden along with the squash.

    • Justine says

      November 7, 2023 at 8:32 pm

      Absolutely, I tend to use all cabbages interchangeably, and both green or red will work for this one!

      • Julie Rosenblatt says

        November 16, 2023 at 9:38 pm

        5 stars
        Thank you for the quick reply! This dish is my new favorite!! The dressing is soooo good!!

  8. Briana G says

    November 8, 2023 at 3:36 am

    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?

    • Justine says

      November 8, 2023 at 1:48 pm

      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.

  9. Helene Haviland says

    November 9, 2023 at 5:17 pm

    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!

  10. Heather Woods says

    November 15, 2023 at 11:32 am

    Just made it, absolutely delicious.

  11. Charlotte says

    November 15, 2023 at 8:41 pm

    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!!

    • Justine says

      November 15, 2023 at 9:54 pm

      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!

  12. Quietlaugh says

    November 19, 2023 at 9:31 pm

    5 stars
    Great recipe! I had to substitute hokaïdo (? The orange one?), and it was also very good. I am looking forward to try other recipes

    • Justine says

      November 21, 2023 at 11:24 am

      So happy you liked it! Thank you for taking the time to leave such a kind rating and review!

  13. Sarah says

    November 20, 2023 at 11:50 am

    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!

    • Justine says

      November 21, 2023 at 11:19 am

      Ahhhhh SO GLAD YOU LIKED IT!

  14. Sara says

    November 20, 2023 at 5:56 pm

    I’d never really prepared squash like this but I had all the ingredients at hand and oh my gosh-what a yummy dinner.

    • Justine says

      November 21, 2023 at 11:16 am

      I’m so glad you liked it!

  15. Farah Uddin says

    November 20, 2023 at 8:27 pm

    What else can be used in place of the green onions/scallions? I got some kids who don’t like those

    • Justine says

      November 21, 2023 at 11:15 am

      Cilantro is a great sub!

      • Farah Uddin says

        November 22, 2023 at 5:49 pm

        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??

        • Justine says

          November 24, 2023 at 4:01 pm

          I am so so sorry for the delay here! But any squash is a good sub to bulk up a smaller kabocha squash!

  16. Rebecca says

    November 28, 2023 at 4:01 am

    5 stars
    LOVE THIS! So easy and every bite is delicious

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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