Roasted Kabocha Squash Bowl With Autumn Vegetables

Name: Roasted Kabocha Squash Bowl With Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kabocha squash (4 1/2 to 5 lb.); 3 tablespoons olive oil; Salt and pepper; 2 onions (6 oz. each); 1 pound green beans; 1/2 red bell pepper (4 oz. total); 7 tablespoons butter; 3 cloves garlic, peeled and minced; 2 tablespoons mirin (sweet sake or sweet cooking rice wine) or cream sherry; 2 tablespoons soy sauce; 1 tablespoon Worcestershire; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne

Servings: persons

1 kabocha squash (4 1/2 to 5 lb.)
3 tablespoons olive oil
Salt and pepper
2 onions (6 oz. each)
1 pound green beans
1/2 red bell pepper (4 oz. total)
7 tablespoons butter
3 cloves garlic, peeled and minced
2 tablespoons mirin (sweet sake or sweet cooking rice wine) or cream sherry
2 tablespoons soy sauce
1 tablespoon Worcestershire
1/4 teaspoon ground cumin
1/4 teaspoon cayenne

1
Preheat oven to 375u00b0. Rinse squash and pat dry. Cut around stem to make a 4-inch lid. Remove lid and scrape out and discard seeds. Brush interior of squash and inside of lid with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Set lid on squash and place in a 10- by 15-inch baking pan. Bake for 10 minutes.
2
Meanwhile, peel onions and cut lengthwise into 3/4-inch-wide wedges. Brush onions with remaining 2 tablespoons olive oil and sprinkle lightly with salt and pepper. Arrange onions around squash and return to oven. Bake until squash and onions are tender when pierced, 25 to 30 minutes for onions and 35 to 40 minutes for squash; remove when done.
3
Meanwhile, rinse green beans and trim off ends; cut into about 3-inch lengths. Rinse, stem, and seed bell pepper half; cut into 1/4-inch-wide strips about 2 inches long.
4
Put butter in a 1- to 2-quart pan over medium-low heat; when it begins to melt, add garlic and stir occasionally until butter is melted, about 1 minute. Whisk in mirin, soy sauce, Worcestershire, cumin, and cayenne. Cook, whisking often, to blend flavors, 1 to 2 minutes. Pour into a bowl or small pitcher.
5
Shortly before serving, in a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add beans and red pepper; cook just until crisp-tender to bite, 4 to 5 minutes. Drain well and season to taste with salt and pepper.
6
Transfer squash bowl to a serving bowl or platter. Cut it--down to but not through the base--into 10 wedges for a flower-like presentation; for a bowl shape, cut the squash three-quarters of the way to the bottom. Mound green bean-red pepper mixture and roasted onions in the center. Drizzle 1/4 cup of the mirin-soy mixture over the vegetables. Reserve the squash lid for another use or for a decorative top for the bowl. Offer remaining sauce to add to taste.
7
If you want to get a head start on this dish, cut and prepare the vegetables and squash up to 1 day ahead; cover and chill. Cook vegetables shortly before serving.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kabocha squash (4 1/2 to 5 lb.), 3 tablespoons olive oil, Salt and pepper, 2 onions (6 oz. each), and more.

Yes, Roasted Kabocha Squash Bowl With Autumn Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!