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Spicy and Sweet Roasted Kabocha Squash

Spicy and Sweet Roasted Kabocha Squash


  • Kabocha squash, halved and seeded
  • Store-bought sweet Thai chili
  • Brown sugar
  • Sriracha
  • Rice vinegar
  • Salt
  • Pepper


  1. Halve a squash and remove the seeds, then cut each half lengthwise into thirds. In a bowl, mix 1 cup store-bought sweet Thai chili sauce, 3 tablespoons brown sugar, 1 1/2 teaspoons Sriracha, 1/4 cup rice vinegar, salt, and pepper. Rub the sauce on each piece of squash and roast on a sheet pan at 350 degrees for 25 to 30 minutes or until tender. Season with salt.


  • Jon Andersen, executive chef at the Normal Diner at Graduate Hotel in Tempe, Arizona


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