Recipe Index

Ingredients

• 1 medium (900 g, 2 pounds) kabocha squash, about 5 cups (600g) roasted and chopped
• 1 tablespoon olive oil
• 1 tablespoon minced ginger
• 2 scallions, sliced thinly, white and green parts separate
• 2 tablespoons minced garlic
• ¼ cup (60ml) water
• ¼ cup (25g) brown sugar or coconut sugar
• ⅓ cup (80ml) low-sodium soy sauce or tamari
• ¼ cup mirin or rice wine
• 1 tablespoon clear rice vinegar
• 1 tablespoon gochugaru (Korean red chili powder; substitute with red chili flakes)
• 1 tablespoon toasted sesame oil
• Toasted sesame seeds, for garnish

Method

1. Heat the oven to 425°F. Halve the kabocha, set the halves cut-side up and roast for about 35 minutes, until a knife pierces the flesh easily. Scoop out and discard the seeds, leave the peel on and cut the squash into pieces.
2. Heat the olive oil in a wok or large saucepan over medium heat until shimmering. Stir-fry the ginger and scallion whites for about 2 minutes, until fragrant and starting to color, then add the garlic for 30 seconds.
3. Pour in the water, brown sugar, soy sauce, mirin, rice vinegar and gochugaru and stir until the sugar dissolves and the glaze comes together.
4. Fold the roasted kabocha pieces gently through the glaze and simmer for 1 minute, until thoroughly coated.
5. Transfer to a serving dish with the remaining glaze, drizzle with the sesame oil and garnish with the scallion greens and toasted sesame seeds. Serve at once.

Prep: 15 min · Cook: 45 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data