Thai-Style Roasted Kabocha Squash with Crispy Shallots

Thai-Style Roasted Kabocha Squash with Crispy Shallots from Eat Your Greens

First of all, thank you for all your kind comments in response to my big news! It’s been a whirlwind couple of weeks as I traveled to Columbus, OH to spend a week brainstorming and cooking and geeking out on kitchen minutiae with my fellow editors at The Kitchn on our annual retreat, then on to Massachusetts to spend some time with Rob’s family. We got home just in time for me to start the new school semester on the same day that we found out another piece of big news: we’re having a boy!

Despite my return to the time-crunch of balancing work and school, I’ve been motivated to cook a lot since getting back to town. My diet always goes out of whack when I travel and there is no better reset button than a solid week of home-cooked, veggie-heavy meals. I like making big batches of roasted vegetables that I can eat throughout the week as a snack or alongside a sandwich at lunch or a quick omelet at dinner.

Thai-Style Roasted Kabocha Squash with Crispy Shallots from Eat Your Greens

But plain roasted veggies need a little jazzing up once in awhile. Last winter I was all about tossing them with my favorite miso-lime dressing, but this year my new obsession is eating them “Thai-style,” flecked with crispy shallots that roast alongside the vegetables, dressed with a combination of citrus, rice vinegar and funky fish sauce, and tossed with a big handful of cilantro.

Thai-Style Roasted Kabocha Squash with Crispy Shallots from Eat Your Greens

I was inspired by a roasted potato dish I tried at Forage, one of my favorite local spots, and while the original was freaking delicious, there is no need to confine yourself to white potatoes. Or kabocha squash, for that matter โ€” it’s just what I happened to have on hand. I’ve tried this recipe with cauliflower, brussels sprouts and other winter squash like butternut as well, and all are tasty. (Cauliflower is especially good.)

Bonus tip:ย here’s why I use my ugliest, gnarliest baking sheet to roast vegetablesย โ€” and why you should too!

Let me be clear: this is not actually related to any Thai dish that I know of, but the flavors are particularly Southeast Asian, in that bright umami way that brings a little sunshine into even the darkest winter weather. We’re doing all right in the sunshine department here in Southern California, but if you live somewhere that could use some light, see if this recipe helps you dream of warmer days.

Thai-Style Roasted Kabocha Squash with Crispy Shallots from Eat Your Greens

Thai-Style Roasted Kabocha Squash with Crispy Shallots

Yield: 4 servings

{ Ingredients }

1 medium kabocha squash (about 2 pounds)
1 medium shallot
1 tablespoon grapeseed oil
1/8 teaspoon salt
2 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons fish sauce
1/4 teaspoon sugar
1/4 cup cilantro, roughly chopped
Freshly ground black pepper

{ Directions }

Preheat oven to 425°F.

With your heaviest, sharpest knife, cut the squash in half. Scrape out the seeds with a spoon. Peel each half and cut into 1/2-inch cubes. Place the cubes on two rimmed baking sheets. Peel the shallot and cut crosswise into 1/4-inch slices. (It's better to make the slices too thick rather than too thin — you don't want them to burn.) Mix the shallot slices with the kabocha chunks.

Drizzle the squash and shallots with oil, sprinkle with salt and toss until evenly coated. Roast for 25-30 minutes, stirring every 10 minutes, until the squash is browned and soft. Transfer to a medium bowl.

While the squash roasts, whisk together the rice vinegar, lime juice, fish sauce and sugar in a small bowl. Drizzle over the squash and shallots and add the cilantro. Season with lots of black pepper and stir to combine. Serve warm or at room temperature.

• You can use cauliflower, potatoes (sweet or white), brussels sprouts or other winter squash in place of the kabocha. Depending on what vegetable you use, you may need more or less roasting time.



  1. #
    Joanna — January 23, 2014 at 1:09 pm

    I am so glad that you are feeling better and you are back in the kitchen:) and next time when you in Boston or near by let me know. I work at BIDMC as RD and I always like to chat with like minded people:)
    Congratulation on boy friend! Pretty exciting!
    About your recipe… I love kabocha squash and love Thai flavors so as soon as I get one I will try it. As you know the weather here is not so sunny/warm so anything to bright it up is highly desirable.

  2. #
    maritachicita — January 27, 2014 at 7:18 am


    thanks for this recipe! I tried it at home and its amazing. Will definitely try this recipe again with some other vegetables.


  3. #
    Sarag — January 30, 2014 at 5:52 pm

    A boy! How exciting.
    The squash sounds great and your photos are gorgeous.

  4. #
    Bill — February 4, 2014 at 7:12 am

    Hi Anjali, just discovered your blog and I’m happy I did! I’m not a vegetarian, but I love vegetables and healthy eating. This squash dish looks fantastic and I can’t wait to come back for another visit to see what you’re cooking.

  5. #
    Shara from — February 25, 2014 at 1:19 pm

    First of all congrats on your wonderful news!! This recipe sounds great! I know exactly what you mean about traveling and throwing the diet out of the window. I also love roasting up a ton of veggies, storing them in a ziploc bag and then creating great meals with them throughout the week. I actually have all of the ingredients for the squash recipe, sans the squash, but I can run out and grab some. Will definitely be trying this recipe. I love all things Thai!

  6. #
    Lydia — February 27, 2014 at 4:10 pm

    We made this last week an it was divine! Such a fresh flavor combination. xx

  7. #
    Emma — March 11, 2014 at 2:32 pm

    Squash is always so good with thai flavors! Do you have any recommendations for a vegetarian substitute for fish sauce?

  8. #
    Avinash Kumar — June 18, 2014 at 8:18 am

    I made it today and it was really awesome. Thanks ๐Ÿ™‚

  9. #
    Anjali Bhosale — June 18, 2014 at 8:20 am

    A very nutritious and healthy thing to eat. Will make it tomorrow. ๐Ÿ™‚

  10. #
    Ashley Collins — August 26, 2014 at 6:54 am

    What I am interested to know is where you learned your food photography skills. This is something I have neglected somewhat due to time constraints. Is this something you developed by yourself over time or something you have studied?

    Excellent post, very concise and easy to follow.


  11. #
    Maurice — January 28, 2015 at 5:32 pm

    Hey Anjali, These Roasted Kabocha Squashs Looks Really Delicious. Ill Definitely Give this Recipe a Try on this Weekend ๐Ÿ™‚ P.S. Pinned it to My Pinterest ๐Ÿ˜‰

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