KABOCHA CHICAGO RECIPES

Steps:

• <p><span id="docs-internal-guid-c24fb07c-7fff-6aba-3363-963eef771b7e"></span></p> <p dir="ltr" role="presentation">Preheat the oven to 400&deg;F. Line a baking sheet with parchment paper or a silicone mat. Prepare the kabocha squash. Remove the seeds with a spoon and discard.</p>
• <p><span id="docs-internal-guid-8da6b9ac-7fff-b99b-8e6d-06b94c3a1519">Using a sharp knife, cut the kabocha squash into &frac12;-inch thick slices.</span></p>
• <p><span id="docs-internal-guid-b401430b-7fff-fd25-908f-72e4955ccc2f"></span></p> <p dir="ltr" role="presentation">Place the kabocha squash slices on the baking sheet and toss with avocado oil. Sprinkle with salt and pepper.</p>
• <p><span id="docs-internal-guid-581b6ca0-7fff-77cd-6c80-28bddc7b5238"></span></p> <p dir="ltr" role="presentation">Bake for 30-35 minutes, flipping the kabocha slices halfway through, until tender and a fork easily pierces the flesh of the squash.</p>
• <p><span id="docs-internal-guid-c792b020-7fff-f811-672e-5fcbd0186a42"></span></p> <p dir="ltr" role="presentation">While the squash is baking, stir the maple syrup, brown sugar, balsamic vinegar, soy sauce and garlic in a small bowl.</p>
• <p><span id="docs-internal-guid-034044a6-7fff-4179-1887-6c85cb4b24a2"></span></p> <p dir="ltr" role="presentation">Remove the kabocha squash from the oven and turn to broil. Using a silicone pastry brush, glaze the kabocha squash with the maple syrup mixture and broil for 1-2 minutes.</p>
• <p><span id="docs-internal-guid-0cc4adaa-7fff-cbfa-1a90-480cdfb16d6a">Flip the kabocha squash and glaze again. Broil for 1-2 minutes.</span></p>
• <p><span id="docs-internal-guid-6f0804c5-7fff-5858-2b61-a56816268d55">Garnish with the sesame seeds and enjoy!</span></p>

Steps:

• Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.
• Heat 2 Tbsp. oil in a large saucepan over medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve saucepan.
• Heat remaining 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, 20–25 minutes. Whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes. Taste curry and season with more salt if needed.
• Divide curry among shallow bowls; top with scallions. Serve with rice. Do Ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.