Serves 4
Squash:
1 Kabocha squash, cut in half, seeded, and sliced into 1-inch thick slices
2-3 teaspoons olive oil for brushing squash
Glaze:
2 teaspoons olive oil
1 shallot, diced
3 tablespoons honey
2 tablespoons water
2 teaspoons lime juice
1/4 teaspoon rice wine vinegar
2 tablespoons orange juice
2 teaspoons orange zest
2 teaspoons fresh minced ginger
1/4 teaspoon cayenne pepper
salt, to taste
1/4 cup store-bought roasted, salted sunflower seeds
Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy
clean up). Brush the flesh of the squash with olive oil, and roast
flesh side down for 30-35 minutes, or until tender.
In a small skillet over medium heat, add 2 teaspoons olive oil. Add
shallots and saute until lightly golden, about 2 minutes. Remove from
heat. In a small bowl, combine remaining ingredients EXCEPT sunflower
seeds. Whisk until smooth.
Just before you're ready to serve the squash, add the sauce to the pan
of sauteed shallots. Heat on medium until the sauce begins to bubble
and becomes lightly syrupy, about 2 minutes. Remove from heat and
drizzle over the cooked squash. Sprinkle with sunflower seeds. Serve
immediately.
Note: Kabocha squash is
available in organic markets such as Whole Foods as well as many
traditional supermarkets. If you can't find Kabocha squash, then acorn,
butternut, or buttercup squash make good substitutes.
- Courtesy of Susan Russo