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)"
 
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Kabocha Squash With Sage and Leeks created by averybird
Ready In:
1hr 10mins
Ingredients:
5
Serves:
4-6
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ingredients

  • 1 (2 1/2-3 lb) kabocha squash (2.5-3 lbs)
  • 12 cup butter (1 stick)
  • 4 -8 leaves fresh sage, chopped into ribbons
  • 1 leek, julienned white only
  • 1 teaspoon salt
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directions

  • 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.

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  1. averybird
    Kabocha Squash With Sage and Leeks Created by averybird
  2. 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]
     
  3. jlynntitus
    Really, really yummy. I didn't have any leeks, so used a yellow onion; didn't have fresh sage, so used rubbed sage; didn't have time to roast in the oven, so I chunked it up & steamed the squash - still turned out great! I also used less butter (about 2/3 of a stick) which I won't do next time since I thought it turned out a little dry - but oh, still so yummy!
     
  4. ceggydoo
    We had never had kabocha before but we LOVE IT now! My 10 year old calls this recipe "a keeper" and my husband licked his plate clean... oohing and aaahing over it the whole time!!! Thank you so much for the inspiration! Food.com cooks never let me down!!
     
  5. luvcookn
    The flavour is just wonderful...the sage adds a nice earthiness to the dish. As this was my first attempt at using Kabocha...I found that is was quite different from other squash I have used. It was alot more drier than most. It was almost too dry. I don't know if that is the way they are...or if I may have overcooked it. At any rate...I will be trying this again and maybe using a wee bit of chicken stock to thin if needed. Thank you for sharing.
     

RECIPE SUBMITTED BY

<p>I am a working mom with picky kids and a hungry husband. My husband LOVES proteins, and would skip side dishes altogether. My kids love baking with me.</p>
 
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