Kabocha Squash Puree with Browned Butter & Sage

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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

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  • 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
  1. 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.
  2. 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.
  3. Add the browned butter and lemon juice to the squash and mash to a puree. Season with salt and pepper.
  4. 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:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

13 responses to “Kabocha Squash Puree with Browned Butter & Sage

  1. Yum!! This looks so good. I need to make more things with browned butter!

  2. Wow… This looks nice… Happy Halloween…. 🙂

  3. Squash with butter and sage… just perfect!!! Love this!

  4. This would be lovely in ravioli too. I’ve got a real thing for squash and sage at the moment!

  5. Something new and interesting, for me ! thanks for sharing 🙂

  6. I have not tried kabocha squash yet but if I can find some I will have to try your recipe. It is always fun to cook/bake with something new and interesting 🙂

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