More dip wisdom. When you're serving dips at your party, it's important to have a hearty dip, one that "brings it home."
Oftentimes, the satiation clincher is not the star. We ooh over the appetizers and amuse-bouches. We praise the delicacy of the fish. The final steak and potatoes don't have the finesse of their mealtime predecessors.
But that doesn't have to be the case. Kabocha is starchy, but not dry. Sweet, but not saccharine. Dense, but not leaden. It's meaty, yet interesting, and I am not ashamed to say that I have made dinners-for-one out of a single whole kabocha and a couple squirts of fish sauce.
For my birthday party, I upped my game by roasting the kabocha in half miso-half olive oil. Like Nutella, eat it when you need a quick hit of pure fortification.
RECIPE: Preheat oven to 450 degrees Fahrenheit. Seed kabocha and cut into 1" cubes. Toss with 2 tablespoons miso and 2 tablespoons olive oil. Roast for 35 minutes, or until kabocha is fork-tender and a golden brown. Vitamix the cubes and add liquid depending on your desired viscosity. I used green tea to counteract the sweetness with some astringency. But you can also use broth, water, or coconut milk. Before serving, sprinkle with black sesame seeds.