"Intensely Flavorful Roasted Kabocha Squash Recipe"
Indulge in a delectable fall side dish with this simple roasted kabocha squash recipe! The sweet, caramelized flavor of the dense and creamy bright orange flesh is elevated with a sprinkling of sesame seeds, scallions, and a nutty sesame ginger dressing.
During Thanksgiving last year, my brother-in-law, Josh, wowed us with his roasted kabocha squash creation. He kept the skin on and cut it into wedges. The result was a perfectly cooked, smooth and creamy textured squash with a sweet and nutty flavor that left me amazed. When I asked him how he achieved such a wonderful taste, he just replied, "I simply roasted it."
Kabocha squash, also known as Japanese pumpkin, is an incredibly versatile winter squash variety. In Japan, it is commonly boiled in dashi stock to make the classic dish, Kabocha no Nimono, and also featured in vegetable tempura. In Korea, it is often made into creamy porridge or tossed into refreshing salads. I have even used it for pasta sauce and soup recipes.
However, my newfound love for the roasted kabocha squash dish all started with Josh's creation. Its rich and mouth-watering flavor is uncomplicated to achieve. And this fall, I elevated it further with a sprinkle of sesame seeds, scallions, and my homemade sesame ginger dressing to make a striking side dish treat.
If the thought of prepping winter squash makes you uneasy, don't worry! Kabocha squash skin is entirely edible, so you won't have to peel it. If the skin has any dry or brown patches, trim them away gently. You can also make slicing easier by roasting the squash unpeeled in the oven for ten minutes before you cut it.
Once you have pre-baked the squash, use a sharp knife to halve it lengthwise and scoop out the seeds.
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