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CHEF CHAN’S tempura-inspired creation steps away from the sweet soups and paste-stuffed pastries traditionally associated with Asian desserts and turns the focus on the naturally sweet, tender and wholesome kabocha winter squash. In this recipe, the squash is lightly battered, quickly dipped in oil and drizzled with honey to create morsels that are crispy on the outside with a slightly starchy interior. This dish received not only the Best Dessert honour at the 2009 Vancouver Chinese Restaurant Awards but also thumbs-up reviews in Condé Nast Traveler and other publications.

1 small kabocha squash, about 2 lbs

6 cups vegetable oil, for deep-frying

½ cup all-purpose flour

½ tsp baking soda

2 Tbsp canola oil

1 Tbsp white vinegar

2 Tbsp liquid honey

½ cup whole walnuts

1 tsp roasted white sesame seeds

CUT SQUASH IN half, then peel and discard the skin. Scrape seeds and veins and discard them. Cut squash in ¾- × 2-inch dice.

In a wok or a deep fryer, heat vegetable oil to 375°F. Line a large plate with paper towels.

In a large bowl, whisk together flour, baking soda, canola oil, vinegar and 2 cups cold water to make a smooth batter. Using tongs, dip each piece of squash in the batter, then place it in the oil and deep-fry for 2 to 3 minutes until golden. Place on the paper towel–lined plate to drain.

In a small nonstick pan, heat honey on medium-low. Add walnuts, turning them to ensure they are coated evenly with honey.

Divide kabocha among 6 to 8 plates, drizzle with honey and walnuts and sprinkle with sesame seeds. Serve hot.

Golden Kabocha

with Walnuts and Honey

Serves 6 to 8