Kabocha Squash With Sage and Leeks

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)

• Ready In: 1 hr 10 mins
• Serves: 4-6

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.