Features Recipe Recipe Holiday Thanksgiving Cooking Entertaining Candied Kabocha Squash Recipe: Chef Emily Mingrone of Tavern on State CTbites Team November 09, 2019 Photo Credit: Eatingwell.com For the next two weeks CTbites will be featuring a series of Thanksgiving recipes from local CT chefs. Some of these recipes will be family favorites, or dishes the chefs cook in their own homes. Others will grace the holiday menus found at your local restaurant. One thing is certain. They will all be delicious and worthy of a seat at YOUR table. Our second in this series comes from Chef Emily Mingrone of Tavern On State. Enjoy her recipe for Candied Kabocha Squash. Candied Kabocha Squash2-3 medium-large squash, cut in half, seeded, and then cut into wedges1c butter2c brown sugar1c apple cider1/4c apple cider vinegar2t 5 spicepinch cayenne2t salt3T white miso paste1c toasted white sesame seedsPreheat oven to 425. Season squash liberally with salt, pepper and olive oil. place on a foil lined sheet pan (or resting rack if you have one) and roast in oven until easily pierced with a fork, but still slightly firm, about 20-25 minutes.Meanwhile, melt butter in a medium saucepan with the brown sugar until dissolved. Add the apple cider, vinegar, 5 spice, cayenne and salt. Cook for 10-12 minutes until slightly syrupy. Add miso and cook for another 5 minutes or so until sauce is thick and bubbly. Once squash is 95% done, remove from oven and drizzle miso syrup over the top. Return to oven for 5-8 minutes until sauce is sticky and squash is soft.Remove from oven and sprinkle with toasted sesame seeds. Enjoy! You can eat the skin, or just scoop the flesh out and discard.
