Roasted Kabocha Squash Bowl With Autumn Vegetables

By Sunset
6 faves | 2 recommends
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Ingredients

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

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