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Caramel Roasted Kabocha Squash

A comforting dish featuring kabocha squash roasted with caramelized palm sugar and soy sauce, perfect for fall gatherings and family dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Asian, Fusion
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Kabocha squash Select a medium-sized squash that feels heavy for its size with a firm surface.
  • 5-6 cloves garlic Fresh garlic is vital for irresistible aromatics.
  • 2 tbsp vegetable oil Grapeseed or canola recommended for mild flavor.
  • 3 tbsp palm sugar, chopped Look for organic palm sugar for warm caramel notes.
  • 1.5 tbsp soy sauce Tamari or low-sodium soy sauce can be used.
  • 0.25 tsp ground black or white pepper Freshly cracked is best.
Basil Oil Ingredients
  • 3 tbsp neutral-flavored oil Light olive oil or avocado oil recommended.
  • 1 pinch salt Essential to enhance flavors.
  • 0.25 cup finely julienned Thai or regular basil Fresh basil adds a fragrant twist.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Scoop and cut the kabocha in half, then scoop out the seeds and fibers, and cut into 1-inch wedges.
  3. Peel and crush the garlic cloves.
Making the Glaze
  1. In a small pot, combine the vegetable oil and crushed garlic and heat over medium-low until the garlic turns golden brown.
  2. Remove the garlic before it burns, then stir in the palm sugar and cook until it melts and froths.
  3. Turn off the heat and whisk in the soy sauce.
Roasting
  1. Place the squash on a parchment-lined baking sheet, brush generously with the glaze, and roast for 10 minutes.
  2. After 10 minutes, brush the squash with more glaze and roast for an additional 10-15 minutes until fork-tender and caramelized.
Making the Basil Oil
  1. Blend the finely julienned basil, salt, and neutral oil in a food processor until vibrant green.
Serving
  1. Once roasted, place the squash on a platter, scatter with crispy garlic, brush with remaining glaze, and drizzle with basil oil.

Notes

Leftovers can be stored in an airtight container for up to five days. For the best texture, reheat in the oven. Consider doubling the recipe for gatherings.