Soy Sesame Roasted Squash Recipes

KOREAN BRAISED KABOCHA SQUASH

Steps:

• Preheat oven to 425F (220C). Rinse kabocha squash and cut in half lengthwise. Remove seeds, place cut-side up in oven, and roast for about 35 minutes, until the tip of a knife pierces through the interior easily. Cut into 2-inch chunks and set aside.
• In a large saucepan over medium heat, heat oil and sauté white parts of scallion, garlic, and ginger until fragrant, about 2 minutes. Add water, coconut sugar, soy sauce, and mirin to the pan, stirring until sugar is dissolved. Add rice wine vinegar and gochugaru flakes. Simmer for 2 more minutes until liquid is reduced, then stir in the kabocha pieces and toss until well coated.
• Drizzle with sesame oil and garnish with thinly sliced scallion and toasted sesame seeds. Serve immediately. Store in a covered container in the refrigerator for 3-4 days (can be enjoyed chilled as well).

SOY-SESAME ROASTED SQUASH

Steps:

• Heat oven to 500F.
• On a large baking sheet,tos squash/ Or zucchini, garlic,soy sauce& peantoil until well coated; spread squash into a single layer.
• Broil 10 min.
• or until golden brown& chrisp& tender.
• Then sprinkle with sesame seedes& drizzle with soy sauce, if desired.