Roasted Kabocha Squash Bowl With Autumn Vegetables

By Sunset
6 faves | 2 recommends
More from this source


Add a comment


1 kabocha squash (4 1/2 to 5 lb.)

3 tablespoons olive oil

Salt and pepper

2 onions (6 oz. each)

1 pound green beans

1/2 red bell pepper (4 oz. total)

7 tablespoons butter

3 cloves garlic, peeled and minced

2 tablespoons mirin (sweet sake or sweet cooking rice wine) or cream sherry

2 tablespoons soy sauce

1 tablespoon Worcestershire

1/4 teaspoon ground cumin

1/4 teaspoon cayenne

You might also like

Squash Boats With Quinoa
Sprouted Kitchen
Kabocha Ravioli With A Toasted Hazelnut Cream S...
Spoon Fork Bacon
Skinny And Spiced Winter Squash Soup Ala Sting
The Skinny
Kabocha Cookies
Tokyo Terrace
Kabocha French Lentil Soup
101 Cookbooks
Mashed Kabocha
No Recipes
Sake-Steamed Kabocha Squash With Miso
The Year In Food
Kabocha/Pumpkin Spice Popcorn
Tokyo Terrace
Winter Squash Carbonara With Pancetta And Sage
Bon Appetit
Crusted Kabocha Squash
Tokyo Terrace