Roasted Kabocha Squash with Umami Butter & Candied Pepitas
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.
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
3 fat, 1 starch