Roasted Kabocha Squash with Vanilla, Maple and Chile

The Kabocha is one of the sweeter members of the squash family. I experienced it for the first time ever in an October Twenty Bag—here’s what I found out about it.

The beauty of this Bon Appetit recipe by Kendra Vaculin is that the squash is twice-roasted—meaning it can be prepped a day ahead, cutting down on your time in the kitchen.

INGREDIENTS

2 2½–3½-lb. kabocha squash

2–3 Fresno chiles, thinly sliced

½ cup pure maple syrup

1 tablespoon vanilla extract

Kosher salt

⅓ cup extra virgin olive oil

3 tablespoons toasted sesame seeds

PREPARATION

Preheat oven to 425°. Poke each squash a few times with a sharp knife, then place on a foil-lined rimmed baking sheet. Roast until a fork easily pierces through skin, about 1 hour. Let sit until cool enough to handle, then cut each squash in half. Scoop out and discard seeds. Tear squash into large pieces and arrange, flesh side up, on same baking sheet.

Increase oven temperature to 450°. Bring chiles, maple syrup, vanilla, and a big pinch of salt to a boil in a small saucepan; reduce heat and simmer until thickened, 8–10 minutes. Remove from heat and stir in oil.

Generously season squash with salt, then spoon maple syrup mixture over each piece. Roast squash until darkened slightly and jammy in spots, 20–25 minutes.

Transfer squash to a platter and sprinkle sesame seeds over.

Do ahead: Squash can be roasted 1 day ahead. Let cool. Wrap in foil (leave whole) and chill.

Photograph By Emma Fishman, Food Styling By Susie Theodorou, Prop Styling By Sophie Leng