Kabocha Squash With Sage and Leeks |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I had this at a restaurant in Los Angeles called JAR. Ingredients:
1 (2 1/2-3 lb) kabocha squash (2.5-3 lbs) |
1/2 cup butter (1 stick) |
4 -8 leaves fresh sage, chopped into ribbons |
1 leek, julienned white only |
1 teaspoon salt |
Directions:
1. preheat oven to 350.
2. prepare squash by washing, poking 2-4 holes into center with sharp knife.
3. bake whole squash in oven for 60-90 minutes, until soft.
4. when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
5. melt butter in a large skillet.
6. add sage leaves and fry until crisp 1-2 minutes.
7. add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
8. now add squash to skillet and mix until all butter is incorporated.
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