Garlic and Balsamic Roasted Kabocha

by Ian Wickman

Garlic and Balsamic Roasted Kabocha

Exquisite roasted kabocha flavor with a roasted garlic and balsamic boost, plus fresh thyme and a pop of delicious sweet tart flavor and color from seasonal pomegranate!
Course Side Dish
Cuisine American
Keyword balsamic roasted kabocha
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Ian Wickman


  • 1/2 Each Kabocha, seeded, and cut into 1/2 inch cubes
  • 1 T Olive Oil
  • 2 1/2 T Roasted Garlic Balsamic Vinaigrette
  • 1 T Fresh Thyme (plus more for finishing if desired)
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1/4 Cup Pomegranate Seeds (Optional)


  • Preheat the oven to 475 degrees F.
  • Cut kabocha into 1/2 inch cubes and put into a large bowl.
  • Add olive oil, 1 1/2 T vinaigrette, and thyme. Sprinkle with salt and pepper and toss to coat.
  • Spread kabocha into a single layer on a sheet pan and roast for about 10 minutes.
  • Turn and roast until done, another 5 – 10 minutes.
  • Remove from oven and at remaining vinaigrette and a little more fresh thyme and toss to coat.
  • Put in serving dish, sprinkle with pomegranate seeds and serve hot. Enjoy!

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