Kabocha Squash Saute with Bacon & Sage

I have a new favorite squash! KABOCHA. I wasn’t going to post this simple side dish- but then it was so amazing that I didn’t want to forget it!! 🙂

This recipe was adapted from Trader Joe’s. It would be an amazing holiday side dish.

Yield: Serves 4 to 6

  • 1 Kabocha Squash, seeded, peeled, and cubed
  • 4 slices thick-cut uncured apple smoked bacon, chopped
  • 1 large yellow onion, diced, about 1 1/2 cups
  • 6 fresh sage leaves, chiffonade, plus more for garnish
  • coarse salt & freshly ground black pepper
  • 1/4 to 1/2 cup water or chicken stock
  • balsalmic glaze, for serving, optional
  1. Seed, peel, and dice the squash.
  2. Cook chopped bacon in a medium sauté pan (with a lid) until crispy. Remove bacon and oil (reserving about 1 1/2 T fat) to a paper towel-lined plate.
  3. Add onion and sauté for 2-3 minutes.
  4. Add cubed squash to the onions in the pan. Season with salt and pepper; cook, stirring occasionally for 12 minutes. Add water or stock to the pan to prevent sticking, if needed.
  5. Add 1/4 cup water or stock to the pan. Cover and steam for an additional 5 minutes, or until tender but still firm.
  6. Remove lid, stir in reserved bacon and sage.
  7. Remove from heat and dress with balsamic glaze, if desired.

One Year Ago:

If you like this you may also like:

Bruschetta Bianca


This is our favorite special winter appetizer. It is luxurious yet messy and rustic. I use my favorite sourdough baguette, rub garlic on BOTH sides (such intense garlic flavor), and then top it with aged balsamic vinegar, white truffle oil, and parmesan. GREAT. This recipe was adapted from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York’s Acclaimed Restaurant by Danny Meyer and Michael Romano. Delicious!

This is my first contribution to “Fiesta Friday” (#5 this week) on one of my favorite blogs- The Novice Gardener– so inspiring and fun- check it out!

  • 6 1-inch slices sourdough or whole wheat peasant bread (I used a sourdough baguette)
  • 1 large garlic clove, cut in half lengthwise
  • 1/2 tsp coarse salt
  • 1/2 tsp aged balsamic vinegar or balsamic glaze (I don’t measure – I just drizzle)
  • 1/4 cup white truffle oil (I don’t measure – I just drizzle)
  • Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin shards
  • 1/4 tsp freshly ground black pepper
  1. Grill or toast the bread slices until golden brown.
  2. While the toast is still warm, rub each piece on both sides with the garlic halves. (The garlic will melt into the bread.) Season with sea salt.
  3. Drizzle each piece of toast with equal amounts of the balsamic vinegar and truffle oil.
  4. Place the shaved Parmigiano on the toasts and drizzle the remaining (or to taste) truffle oil over the cheese, if desired. (I often skip this step.) Lightly sprinkle each brushetta with pepper and serve.

One Year Ago:

Fresh Tomato Sauce over Pasta

This is a fabulous (almost) “no-cook” summer dish. It showcases beautiful summer tomatoes and herbs and makes the kitchen smell wonderful as it sits on the counter marinating all day!

This recipe was adapted from the Golden Earthworm Organic Farm. After marinating, the tomatoes could easily be drained and eaten as bruschetta as well. It was already delicious after 30 minutes, but I let the flavors blend together for a full 6 hours before pouring over hot pasta. Yum.

  • 3 lb. tomatoes, peeled and diced (I used 5 large tomatoes)
  • 4 cloves garlic, minced
  • 1/2 c. olive oil
  • 1/4 c. chopped fresh basil
  • 2 T. minced fresh parsley
  • 1/2 tsp. red pepper flakes
  • 2 T. balsamic vinegar or balsamic glaze
  • 1 tsp. coarse salt, plus more for seasoning
  • 1 pound penne pasta, or pasta of choice (I used egg pappardelle)
  1. Peel the tomatoes: Bring a small pot of water to a boil. Set a bowl of ice water next to the pot. Wash the tomatoes well. Lightly score the bottom of each tomato with an “x”. Using a bamboo strainer or slotted spoon, lower one tomato into the boiling water. Cook for 30 seconds. Remove the tomato with the strainer or slotted spoon and place into the ice water for 10 seconds. The skin should slide right off. Repeat as necessary. Dice.
  2. Combine peeled and diced tomatoes with all the other ingredients except salt and pasta.
  3. Let it sit in a large non-aluminum bowl at room temperature, covered, for 30 minutes, up to 6 hours.
  4. Prepare pasta. Toss with sauce and add salt just before serving. So simple, so delicious!

If you like this you may also like: Spicy Fresh Tomato Sauce

One Year Ago: Cherry Tomato Tart with Basil


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