Roasted Kabocha Squash with Chevre and Citronette

Japanese pumpkin, or kabocha squash, is a standout side dish when roasted and served with goat cheese, pine nuts, mint, and a bright lemon dressing
roasted kabocha squash

Chef Robin Bentley created this roasted kabocha squash (also known as Japanese pumpkin) with bright citronette dressing for an autumn dinner party at the Philadelphia home of his parents, Chris Bentley and Wendy Wurtzburger.

Roasted Kabocha Squash with Chèvre and Citronette


  • 1 large kabocha squash (Japanese pumpkin)
  • ½ lb chèvre goat cheese
  • ½ cup toasted pine nuts
  • Olive oil
  • Salt to taste
  • Mint for garnish (optional)


  1. Preheat oven to 400° F.
  2. Cut kabocha squash in half and coat thoroughly with olive oil. Season with salt and roast in oven for approximately one hour, until fork tender.
  3. Cut squash into serving size wedges. Toss with citronette dressing to coat.
  4. Arrange squash on serving platter and garnish with chèvre and toasted pine nuts. Add more mint if desired.

Citronette Dressing


  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ¼ cup lemon juice
  • ¾ cup olive oil
  • 1 tablespoon mint, finely chopped
  • Salt to taste


  • In a small bowl, combine minced garlic, Dijon mustard, lemon juice and salt.
  • Slowly whisk olive oil into dressing, creating an emulsion.
  • Add mint.

Photography by Alison Conklin

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