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Kung Pao Roasted Butternut Squash

Kung Pao Roasted Butternut Squash


I’ve been a little obsessed with Kung Pao recently. I’m not even sure how I found this recipe…but I am sure the sauce is amazing.

So I started trying it on everything. Broccoli, Bok Choy, and, of course, chicken.

I have yet to have a bad Kung Pao with the original recipe, which makes me one happy islander on this little rock in the sea with no Chinese delivery.

For the butternut squash, I changed the method to oven roasting, which makes things even easier. Toss everything together and throw it in the oven to free up your hands for the rest of dinner.

(Click on the title below for a printable version of the recipe.)

Kung Pao Roasted Butternut Squash

An easy-to-throw-together, Asian-inspired side that makes a happy fusion connection with most any main dish you can dream up. Wonderful with roast chicken.

Serves 3 to 4 as a side dish

  • Butternut Squash, peeled and seeded – 1 lb
  • Vegetable Oil – 2 Tble
  • Water – 2 Tble
  • Chinese Black Vinegar – 1 Tble (see notes)
  • Soya Sauce – 1 Tble
  • Sugar – 2 tsp
  • Sesame Oil – 1 tsp
  • Hoisin Sauce – 1 tsp
  • Chili Flakes – ½ tsp
  • Garlic, minced or grated – 1
  • Fresh Ginger, minced – ½  tsp
  • Dry-Roasted Peanuts – ¼ Cup
  • Ground Sichuan Pepper – 1 tsp (see notes)
  • Green Onions, chopped – 2

Move rack to upper third position and heat oven to 400° F.

Cut squash into 1” cubes and combine in a large bowl with remaining ingredients, except green onions.

Roast in an 8” x 8” pan for 15 minutes. Toss and return to oven until fork tender and lightly browned, another 10 to 15 minutes. Garnish with green onions.

Serve hot.


  • On my next trip to the big city, I’ll be sure to stop by Chinatown to pick up some Chinese black vinegar and Sichuan pepper. In the meantime, I’m having delicious success with cheap(ish) balsamic vinegar and freshly ground black pepper.