Kabocha with Five-Spice Glaze and Hazelnuts
Kabocha squash, also called Japanese pumpkin, is one of the highlights of winter squash season: Its forest green skin is a striking contrast to deep-orange flesh that roasts to a velvety texture and nutty, buttery flavor. Here, we pair it with a maple glaze flavored with aromatic five-spice powder, then top it with toasted hazelnuts for crunch.
Serves 6 to 8
- ½ cup maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon five-spice powder
- 1 kabocha squash (2- to 2½-pounds)
- 2 tablespoons extra-virgin olive oil
- 1¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ cup hazelnuts
- ¼ cup parsley leaves
To make the glaze, bring the maple syrup to a boil over medium-high heat in a small saucepan. Adjust heat so syrup simmers and cook until reduced to ⅓ cup, 5 to 10 minutes. Remove from heat. Stir in vinegar and five-spice powder.
Meanwhile, preheat oven to 450°F. Line a large baking sheet with parchment paper.
Cut sliver off top and bottom of squash to stabilize before cutting in half lengthwise. Scoop out seeds and save to roast later or discard. Cut each squash half into wedges about 1½- to 2-inches wide and place on the baking sheet. Brush squash with oil on both sides and sprinkle with salt and pepper. Bake squash 15 minutes. Remove from oven and brush on both sides with maple glaze. Continue to roast squash until it is browned and pierces easily with a fork, 10 to 15 minutes longer.