À la table
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
-
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.
-
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.
-
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.
Articles Similaires
À la table
Brocoli au sésame et pleurotes sautés, garnis d’oignons croustillants
Un plat vibrant, riche en saveurs et subtilement relevé, où se mêlent des pleurotes fondants, des fleurettes de brocoli croquantes et une sauce délicieuse. À déguster seul ou en accompagnement de n’importe quel plat principal.
À la table
Chili Butter Roasted Delicata Squash
À la table