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 an...