Eten & drinken
Roasted Kabocha Mash with Sesame
Ingrédients
- Kabocha squash
- 1 tbsp of soy sauce
- 1 tbsp of rice vinegar
- 2 tsp of honey
- Salt
- 1 tsp toasted sesame oil
- 1 tsp fresh grated ginger or 1/2 dried ground ginger
- 1 tbsp toasted sesame seeds
Directions
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Preheat your oven to 400°F, cut the kabocha squash in half and scoop out the seeds. Whisk 1 tbsp of toasted sesame oil with 1 tbsp of soy sauce, 1 tbsp of rice vinegar, 2 tsp of honey, and salt — rub the mixture all over the cut sides of the squash.
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Roast the squash cut side down until very tender, about 45 minutes. Let cool slightly, and then scoop out the insides and mash with a fork.
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Top with 1 tsp toasted sesame oil, 1 tsp fresh grated ginger or 1/2 dried ground ginger, 1 tbsp toasted sesame seeds, and salt to taste.
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