Roasted Spiced Kabocha Squash, Pink Peppercorns, Sriracha and Maple Crème Fraiche

Autumn, Savory Recipes • 4 Dec 2013

The patterns and colors on the thick skin of the Kabocha squash look like Florentine marbled paper with its zigzags, striations and sputtered colors- exaggerated mossy-green specks and blinding orange sweeps. I hold the globe in my hand and trace my finger over the deep ridges, contours and curves.

Kabucha and sauceKabucha sliced 2

I run my knife slowly over the squash skin before puncturing it with the tip of my scintillating knife; I slowly sink the cuspated tip into the supple flesh, bypassing the kaleidoscopic exterior, releasing an earthy, green scent that will transform into a nutty, buttery aroma when roasted.

Kabucha

The edible, thin peel of the Kabocha remains, which crisps and darkens and crackles when roasted, balancing the velvety, smooth, sweet squash meat. Neat little slices are coated in copious amounts of salt and olive oil, lemony coriander, nutty cumin and dusting of sweet and spicy pink peppercorns. A sweeping dip into creamy, sweet and spicy crème fraiche laced with contrasting Sriracha and maple syrup and you’ve got a warming, nourishing snack; an ideal cold weather antidote.

Kabucha seedsKabucha sliced

Roasted Spiced Kabocha Squash, Pink Peppercorns, Sriracha and Maple Crème Fraiche

1 medium kabocha squash
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon white peppercorns
2 teaspoons red peppercorns for roasting plus additional for garnish
1 teaspoon cumin seeds
1 teaspoon ground coriander

1/2 cup crème fraiche
2 teaspoons maple syrup
1-2 teaspoons Sriracha

1. Preheat the oven to 400 degrees.

2. Rinse the squash and dry thoroughly. Slice the squash in half and scoop out the seeds. Leave the skin on the squash but remove the stem.

3. Using a mortar and pestle mash up the pink peppercorns and the cumin seeds until coarsely ground.

4. Cut the squash into thin wedges, about 1-inch thick. Toss the squash with the olive oil, salt, pepper and spices and arrange on a rimmed baking sheet in a single layer.

5. Roast for 30-40 minutes, turning the squash pieces after 15 minutes. The squash is finished when the skin is crunchy and the flesh is slightly browned and tender.

Yield: Serves 4-6

One Response

  1. Dad

    Great combination of flavors.

    Love this one.

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