Ginger-roasted kabocha with black rice and ginger-miso dressing from Linger - Salads, Sweets, and Stories to Savor (page 33) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash or sweet potatoes for kabocha squash; brown sugar, honey, or date syrup for maple syrup; and brown rice or quinoa for black rice.

  • ellen_gvlooi on May 13, 2026

    first time trying kabocha squash and loved it! dressing is so good, would make for other salads as well. kept the skin on the kabocha, which I thought gave it some good texture

  • AnikaLavine on January 19, 2026

    This was a phenomenal recipe! Loved the flavor. I personally felt like 1 cup of rice was waaay too much. I probably used just over half. Also even though you can eat the skin of the kabocha, I felt the texture of the salad was better without.This recipe will be on rotation in our house!

  • Ganga108 on September 02, 2025

    I have the oven on to roast the mushrooms for the quinoa-mushroom salad, so am using the opportunity to roast butternut (as the alternative to kabocha) for this salad. It can be roasted ahead of time. The dressing is wonderful.

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