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