Roasted Kabocha Mash with Sesame

Directions

1. Preheat your oven to 400°F, cut the kabocha squash in half and scoop out the seeds. Whisk 1 tbsp of toasted sesame oil with 1 tbsp of soy sauce, 1 tbsp of rice vinegar, 2 tsp of honey, and salt — rub the mixture all over the cut sides of the squash.

2. Roast the squash cut side down until very tender, about 45 minutes. Let cool slightly, and then scoop out the insides and mash with a fork.

3. Top with 1 tsp toasted sesame oil, 1 tsp fresh grated ginger or 1/2 dried ground ginger, 1 tbsp toasted sesame seeds, and salt to taste.