Kabocha squash slices are coated and roasted with a miso based sauce, then topped off with a hit of fresh lime juice, cilantro and sesame seeds. So easy! So tasty! So deliciously addictive!
More squash… always more squash. Maybe you’re sick of recipes with squash… well I’m not tired of eating it yet so more squash recipes are on their way. This time it’s kabocha, in all of its orange, edible skin glory (yes similar to delicata squash, you can eat the skin!) Mix up the sauce. Slice squash in to moons and toss with half of the sauce. Bake, flip, sauce again and bake some more! Ta Da umami packed squash moons.
We had our first snow of the year, and are currently going through a bit of a cold spell. The furnace is a whirring, the blankets are out and mug of hot tea or coffee is constantly in hand. Warm roasty squash is the perfect side dish for any cold weather meal, or just go in with forks and eat the entire tray as a meal. Do you ever do that, eat entire trays of roasted vegetables as lunch or dinner?
Do you ever worry that if you eat too much of something you might turn into it? (that whole “you are what you eat” thing). Sometimes I fear that my skin will turn orange… because that can happen you know?! Eating an excess of carotenoids (the pigment that makes many a fruit and vegetable orange) can lead to carotenosis (orange skin). I’ll let you know if I start to look like an oompa loompa, in the meantime I’ll be eating all the squash!
Miso Kabocha with Lime and Cilantro
- 1 medium Kabocha squash (about 2-3 lbs.)
- 1/4 cup White miso paste
- 1 Tbsp. Mirin
- 1 Tbsp. Oil (I used avocado oil)
- 1 Tbsp. Rice vinegar
- 1 Tbsp. Tamari (gluten free if desired)
- 1 Tbsp. Maple syrup
- 1 Tbsp. Grated ginger
- 1 tsp. Toasted sesame oil
- 1 Lime
- Cilantro, roughly chopped (for garnish)
- Sesame seeds (for garnish)
Pre-heat oven to 400°F.
In a small bowl whisk sauce ingredients together: miso paste, mirin, oil, rice vinegar, tamari, maple syrup, grated ginger and toasted sesame oil.
Slice kabocha in half, scoop out seeds and slice into 1″ half moons. Toss with half of the sauce and place in a single layer on a parchment lined baking tray.
Bake for 20 minutes. Flip, spoon remaining sauce over squash and roast for another 15 minutes.
Finish with a squeeze of lime and top with toasted sesame seeds and chopped cilantro.