Description
A sweet and savory caramel roasted kabocha squash dish perfect for autumn gatherings.
Ingredients
Scale
- 1.5 lb Kabocha Squash
- 5–6 Garlic Cloves
- 2 tablespoon Vegetable Oil
- 3 tablespoon Palm Sugar
- 1 ½ tablespoon Soy Sauce
- ¼ teaspoon Ground Black or White Pepper
- 3 tablespoon Neutral Flavored Oil (for Basil Oil)
- A Pinch of Salt (for Basil Oil)
- ¼ cup Finely Julienned Thai Basil or Regular Basil
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the squash by slicing in half and scooping out the seeds.
- Peel and crush the garlic cloves.
- Heat vegetable oil in a small pot over medium-low heat.
- Add the crushed garlic and cook until golden brown.
- Remove the garlic and set aside.
- Add palm sugar to the remaining oil and melt, stirring constantly.
- Mix in soy sauce and pepper after removing from heat.
- Brush the glaze over the squash wedges.
- Roast for 10 minutes, brush with more glaze, and roast for another 10-15 minutes until fork-tender.
- Grind basil, salt, and oil for basil oil.
- Arrange the roasted squash on a platter and drizzle with remaining glaze and basil oil.
- Serve warm or at room temperature.
Notes
Keep an eye on the garlic to prevent burning; it can turn bitter. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg