Spicy and Sweet Roasted Kabocha Squash
- Kabocha squash, halved and seeded
- Store-bought sweet Thai chili
- Brown sugar
- Rice vinegar
- Halve a squash and remove the seeds, then cut each half lengthwise into thirds. In a bowl, mix 1 cup store-bought sweet Thai chili sauce, 3 tablespoons brown sugar, 1 1/2 teaspoons Sriracha, 1/4 cup rice vinegar, salt, and pepper. Rub the sauce on each piece of squash and roast on a sheet pan at 350 degrees for 25 to 30 minutes or until tender. Season with salt.
- Jon Andersen, executive chef at the Normal Diner at Graduate Hotel in Tempe, Arizona