This Kabocha roast is inspired by this Korean Braised Kabocha Squash recipe. Although the original looks delicious and I’d like to shop for and try it some fancy day, this one is simplified (no time for shopping, roasting AND braising today!) to work within my busy home-schooling, home-working day. Ok, here goes!

INGREDIENTS

1 kabocha squash

3 tbs sesame oil

3 cloves garlic, finely chopped

1 inch ginger, finely chopped

3 green onions, chopped

2 tbs brown sugar

4 tbs soy sauce

4 tbs rice wine vinegar

1 tbs dried chile (korean chili flakes, or, in our case, crushed chiltepin!)

sesame seeds (optional)

microgreens (optional)

1 bunch collards, thinly sliced

1/2 tsp cumin

salt and pepper to taste

INSTRUCTIONS

Preheat oven to 400.

Cut the kabocha squash in half, scoop out the seeds and then slice into 1-inch slices. This is the hardest part because it takes some strength to cut up this squash raw. The alternative is roasting, then slicing but I think the bit of sweat is worth the time (and dishes) saved when you skip the roast then chop then braise steps!

On a baking sheet lined with parchment paper, spread the slices of kabocha into on layer (it’s ok if they slightly overlap) and drizzle with roasted sesame oil.

In a small bowl, mix garlic, ginger, green onions, sugar, soy sauce, rice vinegar and chile. Then drizzle over the kombucha.

Put in oven to roast until it looks a little crisped and is soft in the middle (test with a fork). In our oven, this takes 30 to 40 minutes, but check it after 20 minutes just in case!

While it roasts, you put a little more sesame oil in a pan (cast iron works great!) and add the cumin. Stir for 30 seconds or so in the hot oil.

Add the sliced collards. Sprinkle salt and pepper and put a lid on the pan so they steam for a few minutes. I like to eat them once they get bright green (after about 5 minutes) but if you are bitter-averse, letting them cook longer makes them softer and gets the bitter out. Bitter balances the sweet of the kobucha, though, so consider going light on the cooking time for your greens.

Serve the kobucha on a plate over the collards and top with sesame seeds and microgreens if you’ve got them around. Eat with your favorite protein (lentils, tofu, tempeh, nuts or meat) on the side.