Kabocha Squash With Sage and Leeks

READY IN: 1hr 10mins
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]

Ingredients Nutrition

  • 1133.98-1360.77 g kabocha squash (2.5-3 lbs)
  • 118.29 ml butter (1 stick)
  • 4-8 leaf fresh sage, chopped into ribbons
  • 1 leek, julienned white only
  • 4.92 ml salt


  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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