Soy Caramel Roasted Kabocha Pumpkin
I can’t say enough good things about kabocha pumpkin. They have a creamy, buttery texture and are very versatile in the kitchen. This recipe has slices of the squash roasted and glazed with a garlicky soy-caramel sauce, finished off with drizzled Thai basil oil.
Equipment
- immersion blender
Ingredients
- 1/2 kabocha pumpkin cut into 2” slices
- 2 tbsp vegetable oil
- 3 tbsp palm sugar
- 1 tbsp soy sauce
- 6 garlic cloves gently smashed
- 1/2 tsp white pepper
Thai Basil Oil
- 1/4 cup Thai basil finely chopped
- 3 tbsp vegetable oil
- 1 pinch salt
Instructions
- Heat up vegetable oil in a small sauté pan over medium heat. Sauté the garlic for 2 minutes until golden brown. Remove from the pan.
- Add in the soy sauce and palm sugar. Allow the sugar to melt.
- Add the garlic back in. Season with white pepper. Turn off the heat.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the slices of kabocha on the pan. Brush each side with the glaze. Roast for 10 minutes.
- Brush each side again with the glaze and roast for 10 more minutes.
Thai Basil Oil
- Add the oil and basil to a cup.
- Process with an immersion blender.
- Strain. Season with a pinch of salt.
