Go Back

Caramel Roasted Kabocha Squash

A delightful dish featuring caramelized kabocha squash, enhanced with garlic and a sweet-savory glaze, perfect for cozy autumn dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Asian, Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Kabocha squash Look for heavy squash with firm, unblemished skin.
  • 5-6 cloves garlic Fresh is best for deep flavor.
  • 2 tablespoons vegetable oil Neutral oil for roasting.
  • 3 tablespoons palm sugar, chopped For caramelization; brown sugar is a substitute.
  • 1.5 tablespoons soy sauce Adds umami flavor.
  • 0.25 teaspoon ground black or white pepper Enhances overall taste.
Basil Oil Ingredients
  • 3 tablespoons neutral flavored oil For basil oil.
  • a pinch salt Enhances sweetness of the basil.
  • 0.25 cup finely julienned Thai or regular basil For flavor and fragrance.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Cut the kabocha squash in half, scoop out seeds and fiber, then cut into 1-inch wedges.
  3. Crush the garlic cloves, cut off the root end and peel the skins.
Cooking
  1. In a small pot, heat vegetable oil and crushed garlic over medium-low heat until garlic is golden (5-7 minutes), then remove garlic.
  2. Add palm sugar to the oil, cook while stirring until it melts and turns dark golden brown (3-4 minutes), then stir in soy sauce.
  3. Brush the glaze over the squash wedges and place garlic chunks amongst them.
  4. Roast squash in the oven for 10 minutes, remove and brush with more glaze, then roast for another 10-15 minutes until fork-tender.
Finishing Touches
  1. In a bowl, grind julienned basil with a pinch of salt and neutral oil to create basil oil.
  2. Arrange caramelized squash on a platter, scatter roasted garlic over top, and drizzle with remaining glaze and basil oil.

Notes

Store leftovers in an airtight container; great in salads or on toast. The skin is edible and nutritious.