I have found my forever squash. Some people love butternut, others love acorn, and some don’t discriminate between fall gourds, but I have fallen in love with kabocha squash and declare it my forever squash. Don’t get me wrong, I have a soft spot for butternut and love a good spaghetti squash to replace noodles, but there is something about the easiness of not needing to peel a kabocha, the quickness in which it cooks, and the versatility of its uses that has made me fall in love with it.

Even though I’m having most of my meals at home these days (funemployment isn’t so much fun anymore) I’m still big into my meal planning ways and roasted up a ton of kabocha for the week. My original intent was to enjoy this sweet and spicy squash over multiple greens and grains salads (such as the one pictured below), but I didn’t want to constrain this creation as only a salad topping. This squash turned out to be a rather amazing topping for my homemade seeded whole wheat toast, and I even enjoyed it as a simple side dish topped with pomegranate seeds one night. I’m telling you, this squash can do it all!

Spicy Miso Honey Kabocha Squash

Ingredients

• 1 small to medium sized kabocha squash, seeds removed

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 2 tablespoons white miso

• 1 tablespoon rice wine vinegar

• 1/2 teaspoon sesame oil

• 2 teaspoons Mike’s Hot Honey (or, regular honey with a sprinkle of red chili flake)

Directions

1. Preheat oven to 400 degrees. Cut your squash in half (through the top stem part) and scoop out the seeds inside. Leaving the skin on, slice squash into 1 inch half moon wedges.

2. Set squash wedges on a baking sheet. Drizzle with olive oil and sprinkle cumin and coriander over wedges. Coat all squash wedges with oil and spices by mixing with hands. Lay squash in a single layer on baking sheet and place in preheated oven to roast for 20 minutes until squash edges begin to brown and flesh is just fork tender.

3. While squash is baking, whisk together remaining ingredients in a small bowl. Remove the squash pan from the oven after 20 minutes and use a pastry brush to apply the miso dressing to the tops of each squash wedge. Return to oven for 5 more minutes, then remove and serve.