Spicy Air Fryer Pork Belly With Kabocha Squash Recipes

MAPLE-ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
• Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
• Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
• Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.

ROASTED KABOCHA HUMMUS WITH SPICY CRUNCHY SEEDS

Steps:

• For the squash: Preheat the oven to 350 degrees F.
• Remove the skin from the squash and cut open down the middle. Scoop out the seeds and reserve for later. Cut each half into eighths. Spread out on a roasting pan and drizzle lightly with olive oil. Sprinkle with salt and pepper.
• For the spicy seeds: Pour the pepitas on a baking sheet and drizzle with olive oil. In a small bowl, combine the granulated garlic, paprika, cayenne and cumin. Mix well and sprinkle over the pepitas. Season with salt and pepper.
• Place both the squash and seeds in the oven. Roast the squash until tender and caramelized around the edges, 25 to 30 minutes. Remove and allow to cool. Roast the seeds until toasted and crunchy, 12 to 15 minutes. Remove and allow to cool on the baking sheet so they get extra crispy.
• For the hummus: In a blender, combine the chickpeas with an equal amount (by volume) of the roasted squash pieces. Add the tahini, olive oil, paprika, cumin and garlic. Start the blender on low, then increase the speed, using the blender tamper to push down the ingredients into the blades to get a smooth consistency without having to water down the mixture too much. If you need to, stop and scrape down the sides occasionally. Season with salt and pepper and continue to blend until you have a smooth puree. Add a little water if needed to get the mixture moving.
• Scrape out the hummus and place into a wide serving bowl. Drizzle with olive oil, sprinkle with paprika and fresh parsley and scatter the spicy seeds around the edge. Serve with pita chips or toast points.

KABOCHA SQUASH AND PORK STIR-FRY

Steps:

• Steam squash in a steamer basket set in a pot of simmering water until tender, 6-8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
• Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
• Serve stir-fry topped with peanuts and cilantro.

SWEET & SPICY ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
• De-seed and cut the squash into slices about 1/4 inch thick.
• Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
• Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
• Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
• Serve hot or at room temperature.