Last year, I saw kabocha squash recipes everywhere- after the season was over. When I saw this special squash in the store this year, I bought one without a plan- I didn’t want to miss out again…
We ate this wonderful side dish, adapted from a “staff-favorite” Food and Wine recipe contributed by Michael Tusk, with grilled chicken sausages! It wasn’t the best compliment- but was absolutely delicious anyway. 🙂 The squash was creamy and sweet and the browned butter added rich nuttiness. This dish would be a better match to an elegant meal. Next time! 🙂
Yield: Serves 6 as a side dish
- 1 kabocha squash (about 3 pounds each), halved and seeded
- 2 T extra virgin olive oil
- 2 T unsalted butter
- 6 sage leaves, plus more as desired for garnish
- coarse salt
- freshly ground black pepper
- 1 tablespoon fresh lemon juice
- aged balsamic vinegar, for drizzling, optional
- Preheat the oven to 425° and line a roasting pan with parchment paper. (I used the convection roast setting.)
- Rub the inside of each squash half with 1 tablespoon of olive oil and press a sage leaf onto each one.
- Season the squash with salt and pepper and place cut side down in the roasting pan. (I used a 9×13-inch glass pyrex pan.)
- Add 1 cup of water to the pan. Cover with foil and roast for 1 hour, until tender.
- Let cool. Discard the sage and scoop the flesh into a bowl.
- In a small skillet, melt the remaining 2 tablespoons of butter.
- Add the remaining 4+ sage leaves and cook over moderate heat until the butter is lightly browned, about 5 minutes. Transfer the sage to a plate.
- Add the browned butter and lemon juice to the squash and mash to a puree.
- Season with salt and pepper.
- Transfer the squash to a bowl, drizzle with balsamic vinegar, if desired, and garnish with the fried sage leaves.
Make Ahead: The squash puree can be refrigerated overnight. Reheat in a microwave before garnishing.
One Year Ago: