Ingredients
- 1 medium kabocha squash (about 3 1/2 lbs)
- 1 1/2 tablespoons olive oil
For the glaze
- 1 1/2 tablespoons maple syrup
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 3/4 teaspoon white miso paste
- 1/4 teaspoon fresh ginger minced (optional)
- Chopped cilantro (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Heat your oven to 400°F.
- Cut the squash in half and scoop out the seeds. Optionally: slice off the skin, it's totally edible so you don't have to.
- Slice the squash into 3/4-inch thick wedges and toss with the oil.
- Arrange on an ungreased baking sheet and cook for 10 minutes. Flip each piece and cook until fork tender, another 9-11 minutes.
- While the squash cooks, whisk all the glaze ingredients together in a small bowl.
- Once the squash has cooked, turn the oven to HIGH BROIL. Brush half the glaze over the squash and broil until golden brown, about 1 -2 mins. Watch it closely as it burns quickly.
- Flip the squash and repeat with the rest of the glaze, broiling another 1-2 minutes.
- Sprinkle with cilantro and sesame seeds (if desired) and DEVOUR!
