Have you noticed that the days are starting to get a little longer and the quality of light is just a little bit brighter? I’m feeling the imminent departure of winter, not that you’d know it from the temperature outside. This week I was very pleasantly surprised to find a kabocha squash, my favorite winter squash, at my local supermarket, despite the lateness of the season. I pounced on it and dropped it quickly into my shopping cart, looking forward to sharing this recipe from food.com for sweet and spicy glazed kabocha squash.
Sweet and Spicy Glazed Kabocha Squash
A kabocha squash is not a killer martial arts move, but rather a type of Japanese squash. Kabocha tastes like a cross between a pumpkin and sweet potato. Its flesh has a sweet, earthy flavor with hints of chestnut. Despite its rough texture, the rind of a kabocha squash is soft enough to eat once it is cooked, just be sure to wash it before cooking.
To cut up a raw kabocha squash, use a sharp knife to slice the entire squash in half. Be careful because it can be tough to cut. Microwaving it for 3-5 minutes, can soften it slightly. Scoop out the seeds and then slice it into wedges. The sweet, glazed, caramelized wedges of kabocha squash in this preparation have a tiny little kick from cayenne, a beautiful marriage of contrasts that will make you sit up and reach for seconds.
Assemble your ingredients. Preheat the oven to 400 F. and line a large baking sheet with parchment paper. Using a sharp knife cut through the equator of the kabocha squash. (If you are having difficulty cutting through the squash, make a few slits in the squash with a knife and microwave it on high for 3-5 minutes to soften the skin.) Scoop out the seeds in the middle of the squash and cut it into wedges about 1-inch in width at the widest part of the wedge. Place the kabocha squash wedges in a large bowl.
Combine the brown sugar, cayenne, cumin, cinnamon, freshly ground nutmeg, and salt. Rub the mixture into the wedges of kabocha squash in the bowl. Add the soy sauce to the bowl and toss the wedges of kabocha squash again to coat them thoroughly with the mixture. Spread the wedges of squash onto the prepared baking sheet and drizzle them with sesame oil. Bake in the preheated oven for 25 minutes. Serve hot or at room temperature.
Sweet and Spicy Glazed Kabocha Squash
Roasted kabocha squash, glazed with brown sugar, scented with cinnamon and nutmeg and flavored with cumin and cayenne.
Ingredients
- 1 small to medium kabocha squash, cut horizontally through the equator and seeds removed
- 6 tablespoons light brown sugar
- 1/2 teaspoon cayenne (or to taste, I like it spicy)
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 2 tablespoons toasted sesame oil
Instructions
Preheat the oven to 400 F. and line a large baking sheet with parchment paper.
Using a sharp knife cut through the equator of the kabocha squash. (If you are having difficulty cutting through the squash, make a few slits in the squash with a knife and microwave it on high for 3-5 minutes to soften the skin.) Scoop out the seeds in the middle of the squash and cut it into wedges about 1-inch in width at the widest part of the wedge. Place the kabocha squash wedges in a large bowl.
Combine the brown sugar, cayenne, cumin, cinnamon, freshly ground nutmeg, and salt. Rub the dry mixture into the wedges of kabocha squash in the bowl. Add the soy sauce to the bowl and toss the wedges of kabocha squash again to coat them thoroughly with the mixture.
Spread the wedges of squash onto the prepared baking sheet and drizzle them with sesame oil. Bake in the preheated oven for 25 minutes. Serve hot or at room temperature.
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