Roasted Squash with Chestnut honey, Orange and Sage Glaze

Posted on Tuesday, January 22, 2013 · 1 Comment




This is one of my favorite vegetables. Kabocha squash, also known as Japanese pumpkin, is the creamiest pumpkin I have ever had. It is rich in texture and in flavor. It works well in a variety of recipes. Its delicious steamed, roasted, tempura fried, in curry, in a soup, as a puree or however you can imagine! It is the ultimate comfort vegetable.


1 hour and a half start to finish
Serves 6 

Ingredients:
            • 1 Kabocha (Japanese Squash)
                • 1 Orange
            • 4 tablespoons of chestnut honey
            • large handful of sage leaves
              • extra virgin olive oil
              • 4 tablespoons of butter 
                • salt 
Preheat the oven to 400 degrees. Cut squash into 1 inch chunks, remove seeds and stringy bits. Add squash into a cast iron skillet. In a small bowl combine orange juice, melted butter, the zest of the orange, chestnut honey and salt, pour over the squash. Coast sage leaves in olive oil, toast with squash. Let cook in oven for an hour and fifteen minuets or until very soft. Serve as a side dish. 

Comments
One Response to “Roasted Squash with Chestnut honey, Orange and Sage Glaze”
  1. Marblehead says:
    January 24, 2013 at 3:42 PM

    Looks great!
    -Tom
    PS, I completely forgot that I used this alias in blogger, or that I even had a blog...

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