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 4 to 6 as a side dish
- 1 kabocha squash (about 3 pounds each), halved and seeded
- 1/2 stick unsalted butter (4 tablespoons), softened
- 4 sage leaves
- coarse salt
- freshly ground black pepper
- 1 tablespoons fresh lemon juice
- aged balsamic vinegar, for drizzling, optional
- Preheat the oven to 425° and line a roasting pan with parchment paper. Rub the inside of each squash half with 1 tablespoon of the butter and press a sage leaf onto each one. Season the squash with salt and pepper and place cut side down in the roasting 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 2 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 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: