Puerto Rican Vegan Roasted Kabocha Squash: A Flavorful Twist on a Classic

When it comes to celebrating the vibrant flavors and rich cultural heritage of Puerto Rico, few dishes embody the spirit of the island as beautifully as a well-crafted, vegan version of roasted kabocha squash. This recipe combines the natural sweetness of kabocha squash with the bold, aromatic flavors that define Puerto Rican cuisine.

The Cultural Significance

Puerto Rican cuisine is a melting pot of influences from the Taíno people, Spanish colonizers, and African enslaved individuals. The use of sofrito, sazón, and adobo – the trio of Puerto Rican flavor blends – is central to this culinary heritage. These blends not only add depth and color to dishes but also carry the history and traditions of the island.

Ingredients

• 2 pounds kabocha squash, cut into 1/3 inch slices
• 2 tablespoons olive oil
• 2 tablespoons sofrito (see below for recipe)
• 1 teaspoon Puerto Rican sazón (see below for recipe)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon dried oregano
• Fresh cilantro or recao (culantro) for garnish
• Splash of apple cider vinegar (optional, for balance)

Sofrito Recipe

For an authentic touch, making your own sofrito is a must. Here’s a simple recipe:

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Roughly chop all ingredients and blend in a food processor until smooth. You can add a bit of olive oil if needed. Freeze in ice cube trays for long-term use.

Sazón Recipe

To add that signature Puerto Rican color and flavor:

• 1 tablespoon ground annatto (achiote)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper

Combine all ingredients in a bowl and store in an airtight container for up to 3 months.

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Squash: Cut the kabocha squash into 1/3 inch slices. If you prefer, you can remove the skin, but the skin is edible and adds a nice texture.

3. Season the Squash: In a large bowl, toss the squash slices with olive oil, sofrito, sazón, garlic powder, salt, and black pepper until the squash is well-coated.

4. Roast the Squash: Spread the squash slices out in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes, or until the squash is tender and slightly caramelized.

5. Finish with a Splash: If desired, add a splash of apple cider vinegar to balance the flavors and enhance the nutritional benefits.

6. Garnish and Serve: Garnish with fresh cilantro or recao. Serve hot as a side dish or add to your favorite Puerto Rican dishes like sancocho or arroz con gandules.

Tips and Variations

• Adding Protein: If you want to include a protein source, consider adding marinated tofu, tempeh, or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico. For a hearty option, beans like black beans or pigeon peas (gandules) can also be a great addition.

• Herbal Flavors: For an extra herbal note, you can sprinkle some dried oregano or thyme over the squash before roasting.

Embracing the Culture

This recipe is more than just a delicious dish; it’s a celebration of Puerto Rico’s rich culinary heritage. By using sofrito, sazón, and other traditional ingredients, you’re connecting with the island’s history and the people who make its cuisine so vibrant. So go ahead, take a bite, and taste the warmth and hospitality of Puerto Rico in every slice of this roasted kabocha squash. ¡Buen provecho

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