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Roasted Squash

Kabocha, kalabasa, pumpkin....🎃
This vegetable is part of my family.
In my childhood, my mum cooked this as part of DinengDeng or Pinakbet dishes, ode to her Ilocano roots. Law-oy or Utan Sinabawan is how my own brood enjoys it now.
A very nice twist from the typical Pinoy way of cooking kalabasa is to serve it roasted; a quite common way of prepping it in cool autumn or winter in some places in Japan, or the US.

Here's our take; thanksgiving vibes anytime of the year. 🍂


Ver2- Butter & Soy Sauce 
  • 8 oz Kabocha squash
  • 1 Tbsp butter
  • 2 tsp soy sauce
  • 1 tsp Mirin
  • 1 tsp sugar
  • black pepper grounded
Steps:
  • Cut Kabocha in half, and remove seeds and fibers from the center. Carefully slice into 1/4" thick pieces, about 1" x 2" in size.
  • Heat a frying pan at medium low heat, add butter, and put Kabocha slices in a single layer in the pan. Cook 2-3 minutes on one side, turn over, and cook another 2 minutes.
  • Turn off the heat, add soy sauce, Mirin, and sugar. Coat the Kabocha pieces with the seasonings well. Serve with ground black pepper
Tip: 
Too thick wedges will need longer time to roast the skin part, which will make the flesh mushy.  Just enough width when slicing will cook both skin and flesh just right.

Ver2 Inspired by 💡:
https://youtu.be/_fs7Ac8eZhE?si=ae9lB5h2-fXzaXfO

Ver1 Inspired by 💡:
https://www.bonappetit.com/ingredient/kabocha-squash 
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