Ahhhh, kabocha. Where have you been all my life?
I am easily excitable about food, but this is different. Seriously some of the most delectable food I’ve created in a while. The sweetness of the roasted kabocha goes perfectly with the salty tang of the pb sauce. And the spicy siracha for the finish? Mmm yes please and thank you. I’m usually very humble about my cooking cred, but that sauce?! Damn, I am good.
If I were immune to the shrinking pants phenomen of nut butters I would eat this every single day.
Also: green tea soba, why have we waited so long to be together? I’m riding off into the sunset with you, even though you were rather overpriced at the Japanese market. OK, so maybe it’s a love-hate thing.
(I definitely did not finish this. I tried and I failed. HARD.)
1/2 kabocha, seeds and pulp removed, diced into roughly 1/2 inch chunks
3 T natural peanut butter* (I used chunky because I like… chunks)
2 T soy sauce
1 tsp siracha (or less if you hate spicy food, but why would you?!)
1 tsp mirin
2 T rice vinegar
salt and freshly cracked black pepper, to taste
1 package soba noodles (I used green tea)
*Do not be afraid to substitute nut butters. Tahini in this is absolutely heavenly!
Spread kabocha chunks on a greased baking sheet (or use parchment paper) and roast for 30-40 minutes at 425° F, turning halfway through. Check regularly to ensure they do not overcook; they are done when tender when pierced with a fork.
Meanwhile, prepare the sauce. Add peanut butter, soy sauce, siracha, mirin, rice vinegar, and s&p to a small bowel and whisk thoroughly to incorporate. It should take a little while to get the right consistency so be patient.
Cook soba according to package instructions and drain thoroughly. Toss kabocha and peanut sauce with soba noodles and serve hot.
Serves: ??? My package of soba and 1/2 kabocha gave me three servings but the sauce makes enough for about one gluttonous person. So if you’re making this for a crowd, I would suggest doubling/tripling the sauce and roasting an entire kabocha.