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Tamari Roasted Kabocha Squash with Ginger and Chili
Serves 6
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre 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 flavour the squash.
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Ingredients
- 1/4 cup (60 mL) sesame oil
- 1/4 cup (60 mL) maple syrup
- 2 Tbsp (30 mL) low-sodium tamari or soy sauce
- 2 tsp (10 mL) grated fresh gingerroot
- 1 tsp (5 mL) crushed red pepper flakes
- 1 kabocha squash, about 2 1/2 lbs (1.13 kg)
- 1 Tbsp (15 mL) toasted sesame seeds
Nutrition
Per serving:
- calories 197
- protein 3 g
-
total fat
10 g
- sat. fat 1 g
-
total carbohydrates
26 g
- sugars 15 g
- fibre 3 g
- sodium 337 mg
Directions
Preheat oven to 400 F (200 C). Prepare 2 baking sheets with a silicone 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 1 in (2.5 cm) 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.
