Go Back

Caramel Roasted Kabocha Squash

This sweet and savory dish combines the earthiness of kabocha squash with the caramel-like sweetness of palm sugar and the aromatic depth of garlic, delivering comfort and elegance in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Kabocha squash Look for a firm squash with a vibrant orange color.
  • 5-6 cloves garlic Fresh garlic adds essential flavor.
  • 2 tablespoons vegetable oil Neutral oil preferred, or try avocado oil for variety.
  • 3 tablespoons palm sugar, chopped Adds unique caramel flavor; can substitute with light brown sugar.
  • 1.5 tablespoons soy sauce Low-sodium soy sauce recommended.
  • ¼ teaspoon ground black or white pepper Adds a nice touch of heat.
  • 3 tablespoons neutral flavored oil To create a luscious glaze.
  • a pinch salt To enhance the flavors.
  • ¼ cup finely julienned Thai or regular basil Fresh herbs elevate the dish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Carefully scoop out the seeds and fiber from the kabocha squash and cut it into 1-inch wedges.
  3. Crush the garlic cloves and set aside.
Making the Glaze
  1. Heat vegetable oil and crushed garlic in a small pot over medium-low heat until golden and fragrant, about 4-5 minutes.
  2. Remove garlic from the oil and add chopped palm sugar, letting it melt over low heat.
  3. Carefully add soy sauce to the melted sugar, stir to mix, and season with pepper.
Cooking the Squash
  1. Brush the glaze generously onto the squash wedges and place them on a parchment-lined baking sheet.
  2. Roast in the preheated oven for 10 minutes, then brush with more glaze and roast for another 10-15 minutes until fork-tender and caramelized.
Finishing Touches
  1. While the squash roasts, grind julienned basil with a pinch of salt and neutral oil into a rough paste.
  2. Once done, plate the squash, drizzle with remaining glaze, and finish with basil oil.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to customize the recipe with added heat or sweetness.