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Caramel Roasted Kabocha Squash

A delightful and easy side dish that features sweet and savory caramelized kabocha squash with garlic and palm sugar, perfect for autumn meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Kabocha squash Choose a firm squash with a deep green skin for optimal flavor.
  • 5-6 cloves garlic Fresh garlic is essential for flavor.
  • 2 tablespoons vegetable oil Good-quality sunflower or canola oil is recommended.
  • 3 tablespoons palm sugar, chopped Brown sugar can be used as a substitute.
  • 1.5 tablespoons soy sauce Opt for low-sodium soy sauce.
  • ¼ teaspoon ground black or white pepper Use freshly ground for best flavor.
  • 3 tablespoons neutral flavored oil (for basil oil) Avocado oil works well for basil oil.
  • a pinch salt (for basil oil) Essential for enhancing basil oil flavor.
  • ¼ cup finely julienned Thai or regular basil Fresh basil adds flavor; regular basil can substitute for Thai.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Carefully scoop out the seeds and fibers from the kabocha squash. Cut it into 1-inch wedges.
  3. Cut the root ends off the garlic cloves, crush them lightly, and peel them.
Cooking
  1. In a small pot, heat the 2 tablespoons of vegetable oil on medium-low heat. Add the garlic cloves and sauté until golden brown. Remove the garlic and set aside.
  2. Add the chopped palm sugar to the same pot and stir until it melts and bubbles. Add soy sauce and mix to combine.
  3. Brush the glaze over the kabocha wedges and place them on a lined baking sheet.
  4. Roast in the preheated oven for about 10 minutes, then brush with more glaze and continue roasting for another 10-15 minutes until fork-tender and caramelized.
  5. For the basil oil, in a small bowl or a mortar and pestle, combine julienned basil with 3 tablespoons of neutral oil and a pinch of salt. Mix until finely incorporated.
  6. Once the squash is roasted, place it on a serving platter, garnish with golden garlic, drizzle with remaining glaze and basil oil, then serve warm or at room temperature.

Notes

Spread the squash evenly on the baking sheet to avoid overcrowding for optimal caramelization. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.