Ingredients
- 1 medium kabocha squash (about 4 lbs)
- 1 tablespoon olive oil
- Salt
For The Sauce:
- 2 tablespoons peanut butter (almond butter for paleo)
- 4 teaspoons full-fat coconut milk
- 1 tablespoon reduced-sodium soy sauce (gluten-free, if needed)
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon fresh ginger minced
- Cilantro for garnish
- Sesame seeds for garnish
Instructions
- Preheat oven to 400°F.
- Chop the squash. Cut it in half, then scoop out all the seeds and stringy parts from the inside. Cut each half in half again, so you end up with 4 quarters. Using a paring knife, peel the skin off each quarter. Then, chop the squash into 1-inch cubes
- Place the squash in a large bowl, toss with the oil, and sprinkle with salt.
- Place the cubes on a large baking tray.
- Bake on the middle rack of the oven for 20-25 minutes, checking often to make sure they are not getting burned. The squash is done when the underside has a nice browned color and it is fork-tender.
- Whisk all the sauce ingredients in a small bowl.
- Pour the sauce all over the cooked squash and toss to coat.
- Sprinkle with cilantro and sesame seeds, if desired, and DEVOUR