Adapted from: 


  • 1 small kabocha squash (around 900g/1kg)
  • 3-4 tablespoons cornstarch
  • 2 tablespoons cajun spice OR Old Bay seasoning
    • (make your own Old Bay seasoning by combining 1 tablespoon celery salt, ¾ teaspoon mustard seeds or ground mustard, ½ teaspoon black peppercorns, 2 allspice berries (crushed, or ¼ tsp ground allspice), 2 whole cloves (crushed, or ¼ tsp ground) and ½ teaspoon paprika)
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper (or less to taste)
  • 1-2 Tbsp high-heat oil
  • ¼ cup parmesan cheese (optional; can leave out or replace with nutritional yeast for a non-dairy option)
  • ½ cup sour cream (or mayo for a non-dairy option)
  • 1-3 Tbsp Sriracha (to taste)
  • Salt and pepper


  1. Preheat oven to 200C/400F and line two baking trays with parchment paper or foil. Wash the kabocha well (since you’ll be eating the skin, too) and pat dry. 
  2. Slice squash in half and scoop out the seeds (these can be saved for roasting later or tossed in the compost). Slice the halves into thin crescents (the thinner they are the crispier they will be). Soak the pieces in water for 30 minutes.
  3. Place all of the seasonings (cajun seasoning/Old Bay, paprika, cayenne, cornstarch) in a large bowl or ziploc bag and mix well. Dry the wedges and toss them in the oil and then the spice blend; coat well.
  4. Lay the pieces out onto the two trays. Drizzle with a bit more oil, if needed. Roast for 10 minutes then turn them over and roast for another 10 minutes. While the wedges are baking, mix the sour cream (or mayo) and Sriracha to make your dipping sauce. 
  5. After roasting, sprinkle the parmesan (or nutritional yeast) over the wedges and bake for 2 minutes until parmesan has melted. Season with salt and pepper. Serve with the spicy dipping sauce.