Roasted Kabocha Squash Bowl with Autumn Vegetables

Name: Roasted Kabocha Squash Bowl with Autumn Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 7 Tbsps butter; 0 teaspoons cayenne; 2 Tbsps mirin (sweet sake or sweet cooking rice wine) or cream sherry; 3 cloves garlic, peeled and minced; 454 grams green beans; 0 teaspoons ground cumin; 2 kilograms kabocha squash; 3 Tbsps olive oil; 340 grams onions each); 1 red bell pepper (4 oz. total); 10 servings Salt and pepper; 2 Tbsps soy sauce; 1 Tbsp Worcestershire

Roasted Kabocha Squash Bowl with Autumn Vegetables is a gluten free recipe with 10 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 214 calories. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of garlic, soy sauce, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 37

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Oven

Rinse squash and pat dry.

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Squash

Cut around stem to make a 4-inch lid.

Remove lid and scrape out and discard seeds.

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Seeds

Brush interior of squash and inside of lid with 1 tablespoon olive oil.

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Olive Oil

Squash

Sprinkle lightly with salt and pepper. Set lid on squash and place in a 10- by 15-inch baking pan.

Ingredients you will need

Salt And Pepper

Squash

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Baking Pan

Bake for 10 minutes.

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Oven

Meanwhile, peel onions and cut lengthwise into 3/4-inch-wide wedges.

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Onion

Brush onions with remaining 2 tablespoons olive oil and sprinkle lightly with salt and pepper. Arrange onions around squash and return to oven.

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Salt And Pepper

Olive Oil

Onion

Squash

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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.

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Onion

Squash

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Oven

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.

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Bell Pepper

Green Beans

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.

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Butter

Garlic

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Frying Pan

Whisk in mirin, soy sauce, Worcestershire, cumin, and cayenne. Cook, whisking often, to blend flavors, 1 to 2 minutes.

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Worcestershire Sauce

Soy Sauce

Ground Cayenne Pepper

Cumin

Mirin

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Whisk

Pour into a bowl or small pitcher.

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Bowl

Shortly before serving, in a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil.

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Water

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Frying Pan

Add beans and red pepper; cook just until crisp-tender to bite, 4 to 5 minutes.

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Red Pepper

Beans

Drain well and season to taste with salt and pepper.

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Salt And Pepper

Transfer squash bowl to a serving bowl or platter.

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Squash

Equipment you will use

Bowl

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.

Ingredients you will need

Red Pepper

Onion

Squash

Base

Equipment you will use

Bowl

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.

Ingredients you will need

Vegetable