Roasted Kabocha Squash with Umami Butter & Candied Pepitas

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

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.