Kabocha Squash With Sage and Leeks

5.0(7)

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)

by MSMD310·published 2005-11-22

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Vegetable

Servings

(4–6)

Total time

1h 10m

prep 10 min

Calories / serving

314 kcal

Ingredients (5)

serves

1 (2 1/2-3 lb) kabocha squash (2.5-3 lbs)
1/2 cup butter (1 stick)butter
4 -8 leaves fresh sage, chopped into ribbonssage
1 leek, julienned white onlyleek
1 teaspoon saltsalt

Instructions (8 steps)

01preheat oven to 350.
02prepare squash by washing, poking 2-4 holes into center with sharp knife.
03bake whole squash in oven for 60-90 minutes, until soft.
04when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
05melt butter in a large skillet.
06add sage leaves and fry until crisp 1-2 minutes.
07

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