Kabocha squash recipe

Roasted kabocha squash, also known as Japanese pumpkin, is a culinary delight that embodies the essence of fall. This versatile winter squash boasts a rich, sweet, and nutty flavor profile, making it a perfect addition to any meal. The dense, creamy flesh of the kabocha squash is a testament to its cultural significance in Japanese cuisine, where it is often simmered in a flavorful dashi stock. When roasted, the squash develops a smooth texture and caramelized flavor, making it a delightful side dish or main course. Whether you choose to keep it simple or add a touch of sweetness with maple syrup, the roasted kabocha squash is sure to impress with its natural flavors and versatility.

Ingredients:

• 1 medium kabocha squash (2-3 pounds)
• 3 tablespoons olive oil
• 1/2 tablespoon garlic powder (optional)
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup (optional)
• 1/2 tablespoon tamari (or soy sauce) (optional)
• Sesame seeds and chopped scallions for garnish (optional)
• Sesame ginger dressing for drizzling (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Wash and dry the kabocha squash well. If the skin is particularly nubbly, trim away any brown or dry spots, but feel free to leave on the orange or green skin.
3. Cut the Squash: Use a sharp knife to slice off the top and bottom of the squash, exposing the orange flesh. Cut the squash in half lengthwise and scoop out the seeds and stringy membrane.
4. Slice into Wedges: Cut each half into 1½-inch wedges.
5. Drizzle with Oil: Drizzle the wedges with olive oil, making sure they are evenly coated.
6. Season with Salt and Pepper: Sprinkle the wedges with sea salt and black pepper.
7. Roast the Squash: Place the wedges in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping the wedges halfway through the cooking time, until they are tender and lightly browned.
8. Optional Additions: If desired, brush the squash with maple syrup and sprinkle with tamari (or soy sauce) for added flavor.
9. Garnish and Serve: Arrange the roasted squash on a shallow platter. Drizzle with sesame ginger dressing, sprinkle with sesame seeds and chopped scallions, and serve.

Top Tips:

1. Pre-baking the Squash: To make the squash easier to cut, pre-bake it in the oven for 10 minutes before slicing.
2. Generous Oil Coating: Ensure the squash is generously coated with oil to prevent it from becoming too dry during roasting.
3. Even Cooking: Flip the squash wedges halfway through the cooking time to ensure even browning.
4. Edible Seeds: Save the seeds and roast them alongside the squash for a delicious, protein-rich snack.
5. Versatile Flavors: Experiment with different seasonings like garlic powder or tamari to enhance the flavor of the squash.
6. Nutty Flavor: For an added nutty flavor, sprinkle some sesame seeds on the squash before roasting.

Variations:

1. Tofu Taco Meat Filling: Stuff the roasted squash with tofu taco meat and rice for a more substantial meal.
2. Tahini Dressing: Drizzle the roasted squash with creamy tahini dressing for an addictive and flavorful side dish.
3. Sesame Ginger Dressing: Top the roasted squash with a nutty sesame ginger dressing for a delightful and aromatic flavor.
4. Maple Syrup Glaze: Brush the squash with a maple syrup glaze for a sweet and savory twist.
5. Savory Seasonings: Add savory seasonings like thyme or rosemary to give the squash a unique and herbaceous flavor.
6. Thai-Inspired Curry: Use leftover roasted squash in a quick and easy Thai chicken curry for a flavorful and nutritious meal.

Nutritional Guide:

Additional Nutritional Notes: The kabocha squash is rich in vitamins A and C, potassium, and fiber, making it a nutritious addition to any meal. The sesame seeds and tahini dressing add healthy fats and protein, while the garlic powder provides a boost of antioxidants. This recipe is perfect for those looking for a delicious and nutritious side dish or main course that is both easy to prepare and packed with flavor.