Sweet and Spicy Kabocha Squash

This week at the Fairmount Neighborhood Farmers Market, Fair Valley Farm will be selling their pastured meats along with Camas Swale Farm's gorgeous fall produce. Camas Swale Farm plans to continue the market through October and possibly into November, so you can look forward to more winter squash, like these beautiful kabochas,

and storage vegetables like parsnips and colorful carrots.

I was curious to try a sweet and sour roasted squash recipe from Melissa Clark (and our new resident cat was curious to inspect the opened squash).

Clark's recipe combines roasted squash with broiled tofu, which sounds delicious, but I was already preparing caramelized tofu for banh mi, so I just roasted the squash. Coated in cooking oil whisked with soy sauce, sriracha sauce, and honey, they blister up in a hot oven into delectably crispy squash slabs.

With the colorful carrots I made a quick pickled garnish for the banh mi, a family favorite meal that every member assembles differently with varying ratios of tofu, paté, mayonnaise, butter, and hot chiles. The squash slices added extra color and crunch to the meal.

Sweet and Spicy Kabocha Squash

adapted from Melissa Clark

1 small kabocha squash
1 ½ tablespoons soy sauce
½ teaspoon sriracha or other hot sauce or to taste
Kosher salt, and black pepper
¼ cup peanut or canola oil
1 tablespoon honey
1 tablespoon toasted sesame seeds

1. Heat oven to 425 degrees. Halve the squash and remove the seeds and pulp. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.

2. In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut or canola oil and honey. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Sprinkle with toasted sesame seeds and serve.