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Sweet and Sour Kabocha Squash

With my favorite summer produce slowly disappearing from the markets, I seek solace in the various beautiful winter squash making their debut. A rising favorite is the orange kabocha, also known as Japanese pumpkin, whose versatility makes it an ideal side dish to just about any cold-weather meal.

It’s the sweetest variety out there, very unique, and when roasted it has a rich and nutty taste, reminiscent of roasted chestnut. You might have encountered it in a curry or deep fried in a tempura, but it’s simply roasted or baked on its own that truly brings out the best in this hearty vegetable like in this sweet and sour side dish.

It’s also super easy to cook and no peeling is required as the edible skin offers a delicious texture and loads of extra fiber. This healthy dish is just a start to discovering the wonders of the kabocha – wait until you’ve tried it in a soup, or better yet swapped it for the pumpkin in your next fall pie…you won’t regret it!

Sweet and Sour Kabocha Squash

Recipe adapted from Elle a Table [1]
Active time: 15 min
Total time: 25 min
Serves 4

1kg of orange Kabocha squash or pumpkin
Extra virgin olive oil
1 teaspoon sugar
3ml vinegar
Bunch of fresh mint

Cut the squash in 1cm thick slices (you can leave the skin on).

Heat a frying pan with a bit of olive oil over medium heat and fry the squash until well browned.

At the last moment, dust the sugar over the squash and add the vinegar. Just before serving, scatter the chopped mint over the squash.