Roasted Kabocha Squash Bowl with Autumn Vegetables
When Kristine Snyder saw kabocha squash on sale, she imagined a multicultural twist on the more common soup-in-a-squash bowl: She turned the kabocha into a sort of Moroccan tagine for fall vegetables and added an Asian-flavored sauce. The medley would also make a good vegetarian main course.
If you want to get a head start on this dish, cut and prepare the vegetables and squash up to 1 day ahead; cover and chill. Cook vegetables shortly before serving.