“Kabocha is a Japanese pumpkin and tastes like a cross between pumpkin and sweet potato. It is also good in Vegetable Tempura.” – April Ferre
Maple-Ginger Glazed Kabocha
- 2 Pounds Kabocha
- Olive Oil
- Salt & Pepper to Taste
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Soy Sauce
- 1/4 Teaspoon Ginger
- Toasted Sesame Seeds Optional
- Preheat oven to 400 degrees.
- Slice squash in half and remove the seeds. Cut the stem and blossom ends off and then cut into 1-inch slices. Toss squash with olive oil and place on a foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 15 minutes or until tender, turning slices over about halfway through.
- In a small bowl, combine maple syrup, soy sauce and ginger. When squash is tender, remove from the oven and brush with the maple syrup mixture. Broil 2 to 3 minutes on each side until the surface lightly browns.
- Remove squash to a dish and garnish with toasted sesame seeds, if desired.
2021 Recipe – April Ferre – From Jessica Gavin