I'm a little embarrassed to call this a recipe, but this was a last minute improvisation while trying to think of something to prepare with lemongrass tofu.
Kabocha Squash with Five-Spice Powder
1 medium kabocha (2-3 lbs. / 1-1.3 kg)
1 T Chinese five spice powder
1.5 T dark sesame oil
Preheat oven to 425F / 220C.
Slice off stem and and any other inedible parts, leaving kabocha unpeeled. With a cleaver or large knife, split in half. (I usually get the knife good and stuck by pushing down from above, then pick up the whole knife-squash unit and bang it up and down on the countertop until it slices through or the thing just breaks. Maybe I have aggression issues.) Scoop the goop and slice into 3/4" / 2cm thick pieces.
Lay pieces on an aluminum half-sheet pan, sprinkle half the five-spice powder and half the sesame oil. Flip, and sprinkle the rest.
Bake for about 25 minutes, flipping the squash slices halfway through. They should get golden-brown on the outside and a fork will pierce the flesh easily.
Serves 3-5.
The result was surprisingly buttery (I really didn't use that much oil) and the five-spice powder seemed to enhance the squashiness. For a stereotypical, thrown together dish, I was more than happy.
Walt