January 20, 2026

roasted kabocha with curry mayo

i love kabocha and am always looking for ways to make vegetables feel more fun while also letting their natural flavors shine. roasting brings out kabocha’s natural sweetness, and pairing it with a simple curry mayo gives it just enough richness and spice without overpowering the squash.

i like finishing this dish off with pomegranate kernels for crunch and something fresh, sweet, and sour. the boy, however, doesn’t care for pomegranate and loves bulldog tonkatsu sauce (which i am… less enthusiastic about lol), so i made two versions! same base, different approaches to a sweet and sour finish.

i used:

for the squash

  • 1/2 medium kabocha squash
  • avocado oil
  • salt

for the curry mayo

  • 2 tbsp kewpie mayo
  • 1 tsp S&B curry powder
  • 1 tsp milk
  • squeeze of lemon
  • a very small dab of grated garlic (about 1/4 clove)
  • salt
  • pepper

to finish

  • pomegranate kernels or bulldog tonkatsu sauce

to make

  • cut the kabocha into wedges and toss with avocado oil and salt
  • roast at 400f for 30–35 minutes, flipping halfway, until tender and caramelized at the edges
  • while the squash roasts, mix together the kewpie, curry powder, salt, pepper, lemon, milk, and garlic until smooth — adjust seasoning to taste
  • to plate, spread the curry mayo on the bottom of a plate then layer the roasted kabocha on top
  • finish with pomegranate kernels for crunch and brightness, or drizzle with bulldog sauce

roasted kabocha with curry mayo

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Ingredients
  

for the squash

  • 1/2 medium kabocha squash
  • avocado oil
  • salt

for the curry mayo

  • 2 tbsp kewpie mayo
  • 1 tsp S&B curry powder
  • 1 tsp milk
  • squeeze of lemon
  • a very small dab of grated garlic about 1/4 clove
  • salt
  • pepper

to finish

  • pomegranate kernels or bulldog tonkatsu sauce

Instructions
 

  • cut the kabocha into wedges and toss with avocado oil and salt
  • roast at 400f for 30–35 minutes, flipping halfway, until tender and caramelized at the edges
  • while the squash roasts, mix together the kewpie, curry powder, salt, pepper, lemon, milk, and garlic until smooth — adjust seasoning to taste
  • to plate, spread the curry mayo on the bottom of a plate then layer the roasted kabocha on top
  • finish with pomegranate kernels for crunch and brightness, or drizzle with bulldog sauce