Roasted Kabocha Squash, Red Pepper and Dill Yogurt Sauce

By Chef Daisy Ryan

November 7, 2025

Roasted Kabocha Squash, or Japanese pumpkin is one of my favorite autumn ingredients. Not only is it incredibly delicious, it is wildly good for you. Because they aren’t small, one kabocha by itself can have a large yield. While yes of course you can just use half if you are just cooking for 1-2 people, I like to roast the whole thing and stick it in the fridge because it is always a good snack. It can also be used in a nice soup or to make an array of desserts.

This recipe is good as a side dish for meats (I think especially steak, or is a wonderful entree dish on its own).

Serves

4-6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

FOR THE KABOCHA

Kabocha Squash1

Shallots, peeled and cut into halves4

Extra Virgin Olive Oil1 Cup

Salt

FOR RED PEPPER

Bell Peppers (Preferably red, but that’s just because I prefer the color)2-4

Red Onion1 ea

Olive Oil2 T

FOR YOGURT SAUCE

Greek Yogurt (or Goats milk yogurt if you like the tang or add goat cheese to the yogurt)1 pint

Dill, roughly chopped1 bunch

Roasted shallots4

Zest of 4 lemons and Juice from 2 (you should have about ½ cup)

Salt and pepper to taste

WHEN READY TO SERVE

Roasted pumpkin seeds1 Cup

Additional chopped dill for garnish

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Steps

FOR THE KABOCHA
Preheat Oven to 350
Line a half sheet tray with parchment paper or tin foil
Wash skin of squash - the skin of Kabocha is edible
Using a sturdy chefs knife cut squash in half and scoop out the inside
Then Cut the squash in to approximately 1” wedges - think of how you would cut a cantaloupe
Next I like to pour all the olive oil onto the sheet tray and then coat the squash with the olive oil by turning it round and round- You really want the squash to be doused in the oil, it should be a lot. What will happen is as it cooks the squash will soak up the oil and it will help give it a creamy texture rather than a grainy one.
Add your halved Shallots to the sheet tray - We are going to use the shallots in another part of the recipe but you don’t need them otherwise when roasting the squash. It’s important to use an olive oil with good flavor because the squash soaks up so much of it and then you can use the remaining oil later in your sauce
Add plenty of salt
Now depending on your oven (they are all different it doesn’t matter if we set them at the same temperature) you will roast the squash anywhere from 15-40 minutes the really important part is not the time but when you go to poke the squash with your finger it should almost feel like you are poking a pumpkin pie. I like to turn the squash over half way through but you don’t have to.
If you notice the shallots getting too dark in this process you can remove them before the Kabocha
FOR RED PEPPER
Slice peppers into rings about ¼ ” and remove the seeds
Slice red onion into crescents about the same thickness as the peppers
Saute in the oil until soft over medium heat- avoid any color and stop cooking before they lose their shape
FOR YOGURT SAUCE
Add all ingredients to blender and blend until incorporated
WHEN READY TO SERVE
Plate squash either individually or on a platter top first with onions and peppers
Then coat with the yogurt sauce- leave a little squash peaking out so you can see the pretty color
Garnish with pumpkin seeds and dill
Serve hot or cold