Roasted Kabocha Squash with an Orange Honey Glaze

Serves 4
Squash:
1 Kabocha squash, cut in half, seeded, and sliced into 1-inch thick slices
2-3 teaspoons olive oil for brushing squash
Glaze:
2 teaspoons olive oil
1 shallot, diced
3 tablespoons honey
2 tablespoons water
2 teaspoons lime juice
1/4 teaspoon rice wine vinegar
2 tablespoons orange juice
2 teaspoons orange zest
2 teaspoons fresh minced ginger
1/4 teaspoon cayenne pepper
salt, to taste
1/4 cup store-bought roasted, salted sunflower seeds

Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil, and roast flesh side down for 30-35 minutes, or until tender.
In a small skillet over medium heat, add 2 teaspoons olive oil. Add shallots and saute until lightly golden, about 2 minutes. Remove from heat. In a small bowl, combine remaining ingredients EXCEPT sunflower seeds. Whisk until smooth.
Just before you're ready to serve the squash, add the sauce to the pan of sauteed shallots. Heat on medium until the sauce begins to bubble and becomes lightly syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Sprinkle with sunflower seeds. Serve immediately.

Recipe created by Susan Russo of Food Blogga.

Mashed Kabocha Squash With Maple Syrup

By , About.com Guide

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 1 Kabocha squash, about 3 to 4 pounds, cubed and peeled
  • 2 tablespoons butter
  • 3 to 4 tablespoons maple syrup, grade B if possible
  • salt and pepper, to taste
    •

Preparation:

Cut squash in half; scoop out seeds. Cut Kabocha squash into 2-inch pieces; peel, rinse, and drain.

Steam the Kabocha squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.
Serve 6