Bbq Kabocha Pumpkin Recipe

Prep the kabocha

Preheat oven to 425°F (220°C). Wash kabocha. Cut off stem end, then cut the squash in half. Scoop out seeds and fibrous strands with a spoon. Slice into 1-inch wedges or 1–1.5-inch thick crescents, leaving the skin on (it becomes tender and is edible).

Make the BBQ seasoning

In a large bowl combine 3 tbs olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, apple cider vinegar and maple syrup (if using). Whisk until emulsified.

Toss the kabocha wedges in the seasoning mixture, coating all surfaces. Arrange wedges cut-side down on a rimmed sheet pan lined with parchment or lightly oiled.

Roast in the preheated oven for 20 minutes. After 20 minutes, flip wedges and roast 10–15 minutes more until flesh is fork-tender and edges are caramelized (total roasting time 30–35 minutes depending on thickness). If you want a slightly charred finish, broil 2–3 minutes at the end, watching closely.

Remove from oven and let rest 5 minutes. Taste and adjust seasoning with a pinch more salt or a drizzle of maple syrup if you’d like it glossier.

While the kabocha roasts, make the chimichurri. Finely chop the parsley, cilantro and oregano leaves (or use a food processor: pulse briefly until finely chopped but not puréed).

Combine chopped herbs and minced garlic in a bowl. Stir in red wine vinegar, extra-virgin olive oil, red pepper flakes, kosher salt, black pepper and optional lemon juice. Taste and adjust acidity, salt or oil balance. Let sit at room temperature at least 10 minutes for flavors to meld.

Trim fennel bulb, remove core if tough, and slice very thinly (mandoline helpful). Place sliced fennel in a bowl with arugula, dill and chives.

In a small jar or bowl whisk lemon juice, 2 tbs olive oil, honey or maple, salt and pepper until emulsified. Pour dressing over fennel and greens and toss gently to combine. Let sit 5 minutes so fennel softens slightly.

Arrange warm BBQ kabocha wedges on a platter or individual plates. Spoon chimichurri generously over the kabocha (reserve some for guests).

On the side or on top, add a mound of fennel herb salad. Sprinkle toasted pepitas and crumbled feta if using. Serve immediately so roasted squash remains warm and salad stays crisp.

Leftover chimichurri keeps refrigerated in an airtight container up to 5 days and is great spooned over leftovers.