Go Back
+ servings
Kabocha Agrodolce
Print Recipe
No ratings yet

Kabocha Agrodolce

Also known as Japanese pumpkin, kabocha squash is a variety of Japanese winter squash, and puts a new twist on this classic Italian dish.
Course: Entree
Keyword: agrodolce, butternut squash, fall 2018, japanese pumpkin, japanese squash, kabocha
Servings: 4
Calories: 156kcal
Author: Jorge de la Torre


  • 1 (2-pound) kabocha squash; seeds removed, cut into 1-inch wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • ¾ cup red wine vinegar
  • ¼ cup honey
  • 2 tablespoons golden raisins, chopped
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup basil, chopped
  • ¼ cup fresh mint, chopped


  • Preheat oven to 400°. Place kabocha on a large-rimmed baking sheet. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squash is golden brown and tender, 30–35 minutes.
  • In a small saucepan over medium heat, bring vinegar, honey, raisins, red pepper flakes and a pinch of salt to a boil. Reduce heat, and simmer until syrupy, 8–10 minutes.
  • Brush half of warm sauce over warm squash. Transfer to a platter.
  • Just before serving, reheat remaining sauce, adding a splash of water if needed to loosen. Spoon over squash, and add fresh basil and mint.


Calories: 156kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Sodium: 397mg | Fiber: 3g | Sugar: 5g