Japanese pasta salad with roasted kabocha

Photo: Hot for Food

Orecchiette and roasted kabocha in a creamy miso-mayo dressing with lime and chili, with kale, corn, red onion, seaweed snacks and black sesame. A potluck dish people ask about.

From Lauren Toyota at Hot for Food · @hotforfood

Miso and vegan mayo make a dressing like Kewpie's, and roasted kabocha brings the sweetness that makes it addictive.

You need

• 1 kabocha squash (about 2 lb), seeded and cut into cubes (skin on is fine)
• 2 tbsp avocado or other high-heat oil
• 1 tsp garlic powder
• ½ tsp sea salt and ½ tsp ground pepper
• 3 cups dried orecchiette
• 2½ to 3 cups lacinato kale, stemmed and finely chopped (1 small bunch)
• 1 cup corn kernels, fresh or frozen (thawed)
• 1 cup finely chopped red onion
• ¼ cup finely chopped cilantro
• 1 package (5 g) seaweed snacks, cut into strips
• 2 tbsp black sesame seeds
• For the dressing: ½ cup vegan mayonnaise, 2 tbsp mellow white miso, 2 tbsp water, 1 tbsp lime juice, 1 garlic clove, ½ tsp chili flakes

How to make it

1. Heat the oven to 425°F (220°C). Toss the kabocha with the oil, garlic powder, salt and pepper on a lined sheet pan and roast 25 to 30 minutes, turning once, until tender and caramelized. Let it cool a little.
2. Cook the orecchiette in salted boiling water until al dente, drain and rinse under cold water until cool. Drain well.
3. Blend or whisk the dressing ingredients until smooth (grate the garlic if you're whisking).
4. In a big bowl, toss the cooled pasta with the kale, corn, red onion, cilantro and dressing until everything is coated.
5. Fold in the roasted kabocha gently so it doesn't fall apart, and scatter the seaweed strips and sesame seeds on top just before serving (seaweed goes chewy if it sits).

Written in our own words from Lauren Toyota's recipe, with their quantities. The original: Japanese pasta salad with roasted kabocha, Hot for Food.

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