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Roasted Kabocha Squash with Beet Chili Crisp

By Ben Mims

Published on January 26, 2026

Time

1½ hours, plus 30 minutes cooling

Yield

Serves 6 to 8

Roasted Kabocha Squash with Beet Chili Crisp

Ingredients

1 large (3 ½ pounds) kabocha squash 1 beet, trimmed, peeled, and cut into ¼-inch pieces1 tablespoon red pepper flakes 1 ¾ teaspoon table salt, divided1 teaspoon pepper ½ teaspoon sugar ½ teaspoon ground Sichuan peppercorns (optional)¼ teaspoon monosodium glutamate (optional)¾ cup vegetable oil 2 large shallots, sliced thin6 garlic cloves, sliced thin1 (1-inch) piece ginger, peeled and cut into matchsticks (2 tablespoons)1 tablespoon unseasoned rice vinegar 2 tablespoons roasted, salted pepitas, chopped coarse

Before You Begin

Ground Sichuan peppercorns provide a unique tingly, numbing sensation and are worth seeking out. You’ll find them in the spice aisle at Asian markets or online. Though it’s not quite as starchy, acorn squash is a fine substitute for the kabocha. Use the leftover chili oil for frying eggs, roasting other vegetables, or as a dressing for hearty greens such as kale.

Instructions

  1. Trim top and bottom of 1 large kabocha squash. Cut squash in half and scrape out seeds. Cut halves into 1-inch-thick wedges; set aside.
  2. Combine 1 beet, cut into ¼-inch pieces; 1 tablespoon red pepper flakes; 1 teaspoon table salt; 1 teaspoon pepper; ½ teaspoon sugar; ½ teaspoon ground Sichuan peppercorns, if using; and ¼ teaspoon monosodium glutamate, if using, in medium heatproof bowl. Cook ¾ cup vegetable oil and 2 thinly sliced large shallots in 8-inch skillet over medium-high heat, stirring occasionally, until evenly light golden brown, 12 to 15 minutes, adjusting heat as needed. Add 6 thinly sliced garlic cloves and 2 tablespoons ginger matchsticks and cook until fragrant and softened, about 1 minute. Pour oil mixture directly over beet mixture and stir to combine. Let cool completely, about 30 minutes.
  3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Skim ¼ cup chili oil (without solids) from beet mixture. Combine chili oil and squash in large bowl and toss to coat. Divide squash evenly between 2 rimmed baking sheets and arrange in single layer, cut side down. Season squash with remaining ¾ teaspoon salt.
  4. Roast squash until tender and side touching sheet is well-browned and crisp, 40 to 45 minutes, switching and rotating sheets halfway through roasting.
  5. Transfer squash to large serving platter. Stir 1 tablespoon unseasoned rice vinegar into chili crisp. Using fork, scatter solids from chili crisp over squash, leaving oil behind. Drizzle squash with chili oil to taste. Sprinkle with 2 tablespoons pepitas, coarsely chopped, and serve.
Roasted Kabocha Squash with Beet Chili Crisp
Photography by Daniel J. van Ackere. Styling by Christine Tobin.

Roasted Kabocha Squash with Beet Chili Crisp

Headshot of Ben Mims
By Ben Mims

Published on January 26, 2026

Save
Saved

Time

1½ hours, plus 30 minutes cooling

Yield

Serves 6 to 8

Ingredients

1 large (3 ½ pounds) kabocha squash
1 beet, trimmed, peeled, and cut into ¼-inch pieces
1 tablespoon red pepper flakes
1 ¾ teaspoon table salt, divided
1 teaspoon pepper
½ teaspoon sugar
½ teaspoon ground Sichuan peppercorns (optional)
¼ teaspoon monosodium glutamate (optional)
¾ cup vegetable oil
2 large shallots, sliced thin
6 garlic cloves, sliced thin
1 (1-inch) piece ginger, peeled and cut into matchsticks (2 tablespoons)
1 tablespoon unseasoned rice vinegar
2 tablespoons roasted, salted pepitas, chopped coarse

Ingredients

1 large (3 ½ pounds) kabocha squash
1 beet, trimmed, peeled, and cut into ¼-inch pieces
1 tablespoon red pepper flakes
1 ¾ teaspoon table salt, divided
1 teaspoon pepper
½ teaspoon sugar
½ teaspoon ground Sichuan peppercorns (optional)
¼ teaspoon monosodium glutamate (optional)
¾ cup vegetable oil
2 large shallots, sliced thin
6 garlic cloves, sliced thin
1 (1-inch) piece ginger, peeled and cut into matchsticks (2 tablespoons)
1 tablespoon unseasoned rice vinegar
2 tablespoons roasted, salted pepitas, chopped coarse

Ingredients

1 large (3 ½ pounds) kabocha squash
1 beet, trimmed, peeled, and cut into ¼-inch pieces
1 tablespoon red pepper flakes
1 ¾ teaspoon table salt, divided
1 teaspoon pepper
½ teaspoon sugar
½ teaspoon ground Sichuan peppercorns (optional)
¼ teaspoon monosodium glutamate (optional)
¾ cup vegetable oil
2 large shallots, sliced thin
6 garlic cloves, sliced thin
1 (1-inch) piece ginger, peeled and cut into matchsticks (2 tablespoons)
1 tablespoon unseasoned rice vinegar
2 tablespoons roasted, salted pepitas, chopped coarse

Why This Recipe Works

This gorgeous dish, with its explosion of flavors and textures, is worthy of any special occasion. The star player is kabocha squash, a dense, hearty vegetable that’s starchier than butternut or acorn squash. Its mild, nutty taste, often compared to that of a chestnut, pairs well with a boldly flavored condiment or sauce. Enter the spicy, umami kick of chili crisp. Making your own version of this punchy Chinese condiment is simple. We use red pepper flakes for most of the oil’s crunchiness, but in a surprise move, we also add diced raw beets for a fresh crunch that complements the soft squash. Sichuan peppercorns (we call for ground) are typical in chili crisp for their floral flavor and the tingly sensation they produce. A smidgeon of optional monosodium glutamate boosts savoriness. 

Before You Begin

Ground Sichuan peppercorns provide a unique tingly, numbing sensation and are worth seeking out. You’ll find them in the spice aisle at Asian markets or online. Though it’s not quite as starchy, acorn squash is a fine substitute for the kabocha. Use the leftover chili oil for frying eggs, roasting other vegetables, or as a dressing for hearty greens such as kale.

Instructions

  1. Trim top and bottom of 1 large kabocha squash. Cut squash in half and scrape out seeds. Cut halves into 1-inch-thick wedges; set aside.
  2. Combine 1 beet, cut into ¼-inch pieces; 1 tablespoon red pepper flakes; 1 teaspoon table salt; 1 teaspoon pepper; ½ teaspoon sugar; ½ teaspoon ground Sichuan peppercorns, if using; and ¼ teaspoon monosodium glutamate, if using, in medium heatproof bowl. Cook ¾ cup vegetable oil and 2 thinly sliced large shallots in 8-inch skillet over medium-high heat, stirring occasionally, until evenly light golden brown, 12 to 15 minutes, adjusting heat as needed. Add 6 thinly sliced garlic cloves and 2 tablespoons ginger matchsticks and cook until fragrant and softened, about 1 minute. Pour oil mixture directly over beet mixture and stir to combine. Let cool completely, about 30 minutes.
  3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Skim ¼ cup chili oil (without solids) from beet mixture. Combine chili oil and squash in large bowl and toss to coat. Divide squash evenly between 2 rimmed baking sheets and arrange in single layer, cut side down. Season squash with remaining ¾ teaspoon salt.
  4. Roast squash until tender and side touching sheet is well-browned and crisp, 40 to 45 minutes, switching and rotating sheets halfway through roasting.
  5. Transfer squash to large serving platter. Stir 1 tablespoon unseasoned rice vinegar into chili crisp. Using fork, scatter solids from chili crisp over squash, leaving oil behind. Drizzle squash with chili oil to taste. Sprinkle with 2 tablespoons pepitas, coarsely chopped, and serve.

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