Roasted Kabocha Squash Bowl with Autumn Vegetables

Roasted Kabocha Squash Bowl with Autumn Vegetables
Photo by Monica Buck

Ingredients

  • 3 tablespoons olive oil
  • 1 kabocha squash (4 1/2 to 5 lb.)
  • 2 tablespoons soy sauce
  • 7 tablespoons butter
  • ½ red bell pepper (4 oz. total)
  • Salt and pepper
  • 1 pound green beans
  • + 6 more ingredients
    • 2 onions (6 oz. each)
    • ¼ teaspoon cayenne
    • 1 tablespoon Worcestershire
    • 2 tablespoons mirin (sweet sake or sweet cooking rice wine) or cream sherry
    • ¼ teaspoon ground cumin
    • 3 cloves garlic, peeled and minced

1. Preheat oven to 375°. Rinse squash and pat dry. Cut around stem to make a 4-inch lid. Remove lid and scrape out and discard seeds. Brush interior of squash and inside of lid with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Set lid on squash and place in a 10- by 15-inch baki...

View full recipe at My Recipes

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