Roasted Kabocha with Five-Spice and Hot Honey
Reprinted with permission from "Cook Like a King." Text copyright © 2025 by Melissa King. Food photographs copyright © 2025 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
If you ask me, everyone needs a solid roasted winter squash recipe in their repertoire, and this one is low-effort with big flavor. Kabocha squash (also called Japanese pumpkin) is a variety known for its fluffy, tender interior, chestnut-like flavor, and exceptional sweetness. Once the tough outer skin is cooked, it’s completely edible. The warm notes of Chinese five-spice complement the squash’s natural sweetness. Apple cider vinegar brings a little brightness, and a good drizzle of my hot honey contributes sweet heat.
Once you learn how to make hot honey yourself, you might never buy another bottle. My no-mess method infuses honey with the distinctive flavor of Sichuan chile flakes. Try it on anything that could use a sweet, spicy kick, like roasted kabocha, fried chicken, pork katsu, or your favorite slice of pizza.
How to Make It
1
Make the hot honey: In a clean jar, combine the honey and chile flakes. Cover with a tight-fitting lid. There’s no need to stir.
2
Set the jar in a medium saucepan, add enough water to come about halfway up the honey, and bring to a simmer over medium-low heat. As the honey warms, give the jar a few good swirls to distribute the chile flakes.
3
Once the honey simmers, turn off the heat and let the honey cool completely in the pan, swirling the jar a few times as it cools. (The honey keeps in an airtight container at room temperature for up to six months. Stir well before using.)
4
Cook the squash: Position a rack in the bottom slot of the oven and preheat to 400°F.
5
In a large mixing bowl, combine the squash, ¼ cup of the olive oil, 2 tbsp of the vinegar, kosher salt, five-spice, a few turns of pepper, garlic, and thyme sprigs; toss well.
6
Transfer to a large (18-by-13-in.) sheet pan and arrange the squash, cut-side down and with some space around the wedges. Roast on the bottom rack, flipping once halfway through, until a knife inserted into the flesh meets no resistance and the squash is caramelized and slightly charred at the edges, 30 to 35 minutes.
7
Transfer the squash, garlic, and thyme to a serving platter. In a small bowl, combine the honey, the remaining 1 tbsp olive oil, and the remaining 1 ½ tsp vinegar, and stir well. Drizzle on the honey mixture, sprinkle on a little flaky salt, and serve.
Ingredients
For the Hot Honey
One 16-oz. jar honey (1 1/4 cups)
¼ cup plus 1 tbsp Sichuan chile flakes
For the Squash
One 3-lb. kabocha squash, trimmed, seeded, and cut into 2-in.-thick wedges
¼ cup plus 1 tbsp extra-virgin olive oil
2 tbsp plus 1 ½ tsp. apple cider vinegar
2 tsp Diamond Crystal kosher salt
½ tsp Chinese five-spice powder
finely ground black pepper
3 large garlic cloves, lightly smashed and peeled
small handful of thyme sprigs
3 tbsp well-stirred King’s Hot Honey (ingredients above; recipe top right)
flaky sea salt
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