Yaki Kabocha

Yaki Kabocha is a delightful vegan Japanese BBQ dish featuring roasted kabocha squash, seasoned to perfection and grilled until tender and caramelized. This dish highlights the natural sweetness of kabocha, making it a comforting and nutritious choice for any meal.

Ingredients

• Kabocha squash - 400 grams
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Black sesame seeds - 1 tablespoon
• Chopped green onions - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the grill to medium-high heat.
2. Cut the kabocha squash in half, remove the seeds, and slice into wedges about 1-2 cm thick.
3. In a mixing bowl, combine olive oil, soy sauce, maple syrup, sesame oil, minced garlic, grated ginger, salt, and black pepper. Mix well.
4. Add the kabocha wedges to the bowl and toss until they are evenly coated in the marinade.
5. Let the kabocha marinate for about 10 minutes.
6. Place the marinated kabocha wedges on the grill and cook for 15-20 minutes, turning occasionally, until they are tender and have grill marks.
7. Remove from the grill and sprinkle with black sesame seeds and chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C, promoting eye health and immune function.
• High in fiber, aiding digestion and helping to maintain a healthy weight.

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