For the Kabocha Squash Purée:

In a 9-inch sauté pan over medium flame, heat oil. Add squash and sauté 3 minutes. Add miso and cook until warmed through and well incorporated. Deglaze pan with sake and mirin. Bring mixture to a gentle boil, then cover and let simmer 10 minutes, or until squash is tender. Transfer mixture to a blender and purée until smooth.

Transfer to an airtight container and refrigerate.

For the Peanut Crunch:

In a 12-inch sauté pan over medium heat, combine all ingredients. Cook until sugar is lightly caramelized and peanuts are toasted. Transfer to a sheet tray and let cool.

For the Gochujang Glaze:

In a 1-quart pot over medium flame, heat oil. Add garlic, ginger, coriander, and cumin. Sauté until fragrant and garlic is lightly caramelized. Add hoisin and gochujang. Cook until warmed through and well combined.

Deglaze pan with sake and vinegar. Bring mixture to a gentle boil, then remove from heat and let cool.

For the American Lamb Meatballs:

In a large mixing bowl, combine all ingredients. Divide into 2-ounce portions. Set aside.

To Assemble and Serve:

In a 12-inch sauté pan over medium-high flame, heat oil. Add Lamb Meatballs and sear on all sides. Once browned, add Gochujang Glaze and cook until the internal temperature of the Lamb Meatballs reaches 130°F, adding water as needed. Remove from heat and let cool. On a serving plate, spread Kabocha Squash Purée. Top with Lamb Meatballs. Garnish with Peanut Crunch and herb mix.