Double Roasted Kabocha Squash with Ginger-Scallion Vinaigrette
Side dish I made on a whim that was an unexpected banger. My clients didn’t ask for this but that’s how some of the best things come about. I remember I made this on a sushi night because there was a guest coming who wasn’t a sushi person and I wanted to have an option other than the miso coup and carrot ginger salad for them to enjoy.
🔮🔮🔮🔮🔮🔮🔮DOUBLE ROASTED KABOCHA SQUASH WITH GINGER SCALLION VINAIGRETTE
Ingredients
2 Kabocha squash
olive oil
salt
cilantro
Sauce
1 bunch scallions
1 large thumb sized piece of ginger
toasted sesame seeds
rice wine vinegar
pinch sugar
pinch of msg
1 table spoon sesame oil
salt
avocado oil
start by halving and scooping the seeds of the kabocha outSlice into thick wedges, toss with olive oil and salt on a parchment lined sheet tray and roast until tender, let it cool to room temp.
2. Meanwhile finely brunoise a thumb of ginger and finely slice a bunch of scallions and place in a stainless steel or glass bowl with a good pinch of salt.
3. Heat less than one cup of avocado oil (any neutral oil high heat oil that you agree with but know I am judging) until very hot and pour over the scallions and ginger until covered and let them sizzle like chili oil. Let sit until it stops sizzling and mix in 1 tsp fine sugar and 1 tbsp sesame oil and a 1/4-1/2 tsp msg (obviously) along with a table spoon of rice wine vinegar to taste.
10 minutes to serving roast again at 400 convection or until the outside is crispy. Serve with the sauce spooned over and a generous amount of toasted sesame seeds. 🫠🫠🫠🫠
