By Alisa Fleming
Kabocha squash has the texture of chestnuts after roasting, and the sweet flavor of its cousin, the butternut squash.
This is roasted with just a light coating of oil. Then when it’s done, it is mixed with a simple soy glaze made of Japanese pantry essentials – Shoyu, Mirin, Honey, and Toasted Sesame Oil. And finally, for a layer of texture and savory elements, sprinkle on a blend of toasted sesame seeds, wild-harvested nori seaweed, Aleppo chili flakes, black sesame seeds, and Himalayan pink salt.
Serves 3-4 as a side
Half a medium kabocha squash – cut into 1 to 1.5 inch cubes*
Neutral tasting oil (I used sunflower oil)
1.5 tbsp Season with Spice’s Japanese Sesame Seasoning, or more to taste
To make the glaze:
2 tbsp shoyu, or reduced sodium soy sauce
1 tbsp mirin
1 tsp honey
1 tsp toasted sesame oil
1. Preheat oven to 400° F.
2. Place the cubed squash in a baking dish and toss it with a little bit of oil.
3. Bake in the oven for about 25-30 minutes, or until golden (flip them halfway).
4. When the squash is almost done roasting, mix the soy sauce, miring, honey, and toasted sesame oil in a saucepan, and bring it to a gentle simmer over medium-low heat.
5. Place the kabocha squash in a serving dish, dress it with the soy glaze, and top it with our Japanese Sesame Seasoning. Enjoy!
*If you prefer to serve the squash in large pieces and to reduce the cutting time, you can also slice the kabocha squash into thin boat shapes. The peel of kabocha squash is edible.