In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. Kabocha squash contains cancer-fighting antioxidants like beta-carotene and lutein. It’s also full of fiber and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavor the squash.
Know your squash
You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting which will help soften the rind and make things a bit easier.
- Preheat oven to 400 F. Prepare two baking sheets with a silicon liner or parchment paper.
- In large bowl, whisk together sesame oil, maple syrup, tamari, ginger, and red pepper flakes and set aside.
- Wash squash thoroughly. Using large knife, split squash in half, and then into quarters. Cut each quarter into 1inch slices. Dip a slice of squash into marinade, turn to coat both sides, and lay it on lined baking sheet. Repeat with remaining slices, and reserve remaining marinade. Sprinkle squash with half the sesame seeds. Roast squash in preheated oven for 15 minutes; remove from oven and turn pieces to the other side. Sprinkle with remaining sesame seeds and return to oven for another 15 minutes.
- Remove squash to serving platter and drizzle remaining marinade overtop, being sure to include all the ginger and red pepper flakes.
Per serving: 197 calories; 3 g protein; 10 g total fat (1 g sat. fat); 26 g total carbohydrates (15 g sugars, 3 g fiber); 337 mg sodium
