Kabocha Pumpkin Recipe

Prepare and roast

Preheat oven to 200°C (400°F). If using whole kabocha, cut in half, remove seeds and slice into 1/2" thick wedges leaving skin on (it becomes tender when roasted). Pat the wedges dry with paper towel. Toss the kabocha wedges in a bowl with 2 tbs neutral oil, 1 tsp salt and 1 tsp black pepper so they are evenly coated. Arrange skin-side down on a baking sheet lined with parchment or a lightly oiled tray in a single layer.

Roast in the preheated oven for 25–30 minutes, turning once halfway, until the flesh is tender and edges are caramelized. Internal flesh should be easily pierced with a knife. Remove from oven and let rest while you make the whipped tofu and ponzu (keeps warm on the sheet, loosely covered).

Drain and blend

Place the silken tofu in a fine sieve lined with cheesecloth or paper towel over a bowl for 10–15 minutes to remove excess water. Transfer drained tofu to a blender or food processor. Add 30 ml soy milk (or water), 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp minced garlic, 1 tsp miso, 1/2 tsp maple syrup, 1/2 tsp salt and 1/4 tsp white pepper.

Blend on high until completely smooth and aerated, about 45–60 seconds, scraping down sides as needed. The texture should be light and whipped — similar to a thick cream. Taste and adjust seasoning: add another 1/2 tsp lemon or a pinch more salt if needed. Transfer whipped tofu to a piping bag or bowl and keep chilled or at cool room temperature until plating.

Build the ponzu

Combine 3 tbsp minced red onion/shallot, 2 tbs lemon juice, 1 tbs rice vinegar, 2 tsp light soy sauce, 1 tsp mirin and 30 ml cooled kombu dashi (or vegetable broth) in a small bowl. If using bonito flakes, add them now and let the mixture steep for 5–10 minutes to deepen the umami, then strain out the flakes. Stir in 1/2 tsp sesame oil and 1/4 tsp salt. Taste and adjust acidity or salt: add up to 1 tsp more soy or 1/2 tbs more lemon if you prefer brighter ponzu.

Chill or keep at room temperature until plating. The fine minced onion will soften slightly in the ponzu, giving a crunchy, savory burst when served.

Arrange 3–4 roasted kabocha wedges per serving on individual plates or a shared platter. Spoon or pipe ~2–3 tbs whipped tofu onto each plate beside the kabocha (or create a quenelle/piped dollop on top of each wedge if desired).

Drizzle 1–1.5 tbs onion ponzu over and around the kabocha per serving, making sure some ponzu reaches the whipped tofu so flavors marry. Scatter 1 tsp sliced scallions and 1 tsp toasted sesame seeds over the dish and finish with microgreens or mitsuba, if using.

Serve immediately so the roasted kabocha is warm and contrasts with the cool whipped tofu and bright ponzu.