Roasted Kabocha Squash


Roasted Kabocha Squash


  • 1 kabocha squash  
  • 2 TBS extra virgin olive oil
  • Sea salt & freshly ground black pepper
  • Sesame ginger dressing, for drizzling*
  • ¼ cup chopped scallions
  • Sesame seeds 
  • Microgreens


  • Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.
  • Line 2 baking sheets with parchment paper.
  • Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with olive oil, and sprinkle with salt and pepper.
  • Roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too!)
  • Arrange the roasted squash on a shallow platter. Drizzle with dressing, and sprinkle with scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper
  • Serve & Enjoy!

*How to make your own Sesame ginger dressing:


  • 3 tablespoons smooth tahini
  • 2 TBS toasted sesame oil
  • 2 TBS rice vinegar
  • 1 tablespoon tamari
  • 1 heaping teaspoon grated ginger
  • 1 teaspoon maple syrup or honey
  • 1 to 3 tablespoons water (more if needed)


  • In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.

  • If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.


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