Kabocha Squash With Sage and Leeks
Kabocha Squash With Sage and Leeks
Time: 1 hrs 10 mins
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.
