Recipe by MSMD310
I had this at a restaurant in Los Angeles called JAR. When the LA Times posted the recipe, I HAD to try it- delicious and easy (I have cut the butter by half)
Top Review by averybird
Great tasting dish, kabocha squash is very sweet like a pumpkin or yam, and it was nice to have the leeks and sage for contrast. This would be a nice side at Thanksgiving in place of your usual candied yams. Served with roast chicken, potatoes and carrots, and cranberry sauce. [Made for Zaar Cookbook Tag]
- 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 See How It's Made
- preheat oven to 350.
- prepare squash by washing, poking 2-4 holes into center with sharp knife.
- bake whole squash in oven for 60-90 minutes, until soft.
- 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.
- melt butter in a large skillet.
- add sage leaves and fry until crisp 1-2 minutes.
- add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
- now add squash to skillet and mix until all butter is incorporated.