Honey Yuzu Caramelized Kabocha Dip

Honey Yuzu Caramelized Kabocha Dip

By Kay Liu | @fationatefoodbelly

INGREDIENTS:

  • 1 cup cottage cheese
  • 9 slices kabocha squash
  • Firehook Classic Sea Salt Crackers 
  • 1 tbsp minced garlic
  • 2 tbsp honey yuzu glaze (see below)
  • Fresh dill, for garnish
  • Salt and pepper, to taste

Honey Yuzu Glaze

  • 1/2 cup honey
  • 2 tbsp yuzu juice
  • Lemon zest
  • Pinch of flaky sea salt

INSTRUCTIONS:

  1. Preheat the oven to 430°F (220°C). Slice the kabocha and place on a baking sheet. Bake for 10 minutes.
  2. While baking, make the honey yuzu glaze by mixing honey, yuzu juice, lemon zest, and a pinch of flaky salt.
  3. Remove the kabocha from the oven, brush generously with the honey yuzu glaze, and bake for another 10 minutes until caramelized.
  4. In a bowl, mix the cottage cheese with minced garlic, 2 tbsp of the honey yuzu glaze, a sprinkle of dill, and salt and pepper to taste.
  5. To serve, spread the cottage cheese mixture on a plate, drizzle a bit more honey yuzu glaze on top, and arrange the caramelized kabocha slices around it.
  6. Enjoy with Firehook Crackers, perfect for scooping up the creamy, sweet, and tangy dip!
  • Classic Sea Salt

    Classic Sea Salt

    Classic Sea Salt

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    $6.99 USD
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INSTRUCTIONS:

  1. Preheat the oven to 430°F (220°C). Slice the kabocha and place on a baking sheet. Bake for 10 minutes.
  2. While baking, make the honey yuzu glaze by mixing honey, yuzu juice, lemon zest, and a pinch of flaky salt.
  3. Remove the kabocha from the oven, brush generously with the honey yuzu glaze, and bake for another 10 minutes until caramelized.
  4. In a bowl, mix the cottage cheese with minced garlic, 2 tbsp of the honey yuzu glaze, a sprinkle of dill, and salt and pepper to taste.
  5. To serve, spread the cottage cheese mixture on a plate, drizzle a bit more honey yuzu glaze on top, and arrange the caramelized kabocha slices around it.
  6. Enjoy with Firehook Crackers, perfect for scooping up the creamy, sweet, and tangy dip!