Ever wondered how to cook kabocha squash without ruining your knife? Roasting it whole softens its armor and creates nutty, complex flavor inside. Topped with a savory butter sauce and sweet pumpkin seeds, this Thanksgiving vegetable recipe creates a superstar.

Annie Pettry
Source: EatingWell Magazine, November 2019

Gallery

Recipe Summary

active:
25 mins
total:
2 hrs 30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper.

    Advertisement
  • Beat egg white in a medium bowl with an electric mixer until soft peaks form. Sift in confectioners' sugar and 1/8 teaspoon salt; beat just until combined. Fold in pepitas. Spread on the prepared pan. Cook, stirring every 10 minutes, until dry and lightly toasted, about 50 minutes. Let cool on the pan for 5 minutes. Crumble and set aside.

  • Increase oven temperature to 400 degrees F. Line a baking sheet with foil.

  • Place squash, stem-end up, on the prepared pan. Pierce the squash a few times with the tip of a sharp knife. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Roast until a skewer easily passes through to the center, about 1 hour.

  • Meanwhile, mix butter, fish sauce, tamari (or soy sauce), gochugaru (or Aleppo pepper), lemon zest, molasses, granulated sugar and the remaining 1/8 teaspoon salt in a small bowl.

  • To serve: Carefully cut the squash in half and scoop out the seeds. Cut each half into quarters. Top with the umami butter and 3/4 cup pepitas (reserve the rest for another use). Sprinkle with chives.

Tips

Tip: Both gochugaru (Korean chile powder or flakes) and Aleppo pepper, named for the city in northern Syria, provide gentle heat. Look for them in well-stocked supermarkets or online.

To make ahead: Store pepitas (Steps 1-2) airtight at room temperature for up to 3 days.

Equipment: Silicone mat or parchment paper

Nutrition Facts

229 calories; protein 6.3g 13% DV; carbohydrates 19.5g 6% DV; exchange other carbs 1.5; dietary fiber 2.8g 11% DV; sugars 10.2g; fat 15.2g 23% DV; saturated fat 5.1g 26% DV; cholesterol 15.3mg 5% DV; vitamin a iu 7223.2IU 145% DV; vitamin c 18.6mg 31% DV; folate 8.1mcg 2% DV; calcium 48.7mg 5% DV; iron 1.8mg 10% DV; magnesium 73.6mg 26% DV; potassium 112.8mg 3% DV; sodium 232.7mg 9% DV; added sugar 4g.