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I Am Caramel Roasted Kabocha Squash

A sweet and savory roasted kabocha squash with a luscious caramel glaze, perfect for cozy dinners and festive gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Asian, Fusion
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lb Kabocha squash Choose a firm one with a smooth surface for the best flavor.
  • 5-6 cloves Garlic Fresh is best! You can substitute with garlic paste in a pinch.
  • 2 tablespoons Vegetable oil This helps brown the garlic; feel free to use olive oil for a richer taste.
  • 3 tablespoons Palm sugar, chopped This star ingredient adds that lovely caramel flavor. If you can't find palm sugar, light brown sugar works too.
  • 1.5 tablespoons Soy sauce Enhances the umami flavors; Tamari can be used for a gluten-free version.
  • 0.25 teaspoon Ground black or white pepper Freshly ground pepper enhances the flavor.
  • 3 tablespoons Neutral-flavored oil Any light oil, such as canola or grapeseed oil, will do.
  • 1 pinch Salt Just enough to wake up the flavors.
  • 0.25 cup Finely julienned Thai or regular basil Fresh basil adds brightness and complexity to the dish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Scoop out the seeds and fiber from the kabocha squash, then cut it into 1-inch wedges.
  3. Crush the garlic cloves gently to release their flavor.
Creating the Caramel
  1. In a small pot, add the vegetable oil and crushed garlic. Cook over medium-low heat until the garlic turns golden, about 5-7 minutes. Remove the garlic and set aside.
  2. In the same pot, melt the palm sugar on low heat until it bubbles slightly. Stir in the soy sauce and pepper, then return the crispy garlic to coat in the glaze.
Roasting
  1. Brush the caramel garlic glaze all over the squash wedges. Spread them out on a parchment-lined baking sheet.
  2. Roast in the preheated oven for 10 minutes. After that, brush with more glaze and roast for another 10-15 minutes or until fork-tender.
Basil Oil
  1. Prepare the basil oil by grinding the julienned basil, salt, and neutral oil until well combined.
Serving
  1. Arrange the roasted squash on a serving platter, scatter the roasted garlic on top, drizzle with any remaining glaze and basil oil, and serve warm or at room temperature.

Notes

Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently in the oven to retain texture. This dish pairs wonderfully with a simple green salad or a rich meat roast.