Savory Sage Kabocha Squash with Leeks
Inspired by a delightful dish from Los Angeles’ renowned restaurant JAR, this Savory Sage Kabocha Squash with Leeks is a delightful mix of fall flavors. The sweet and nutty kabocha squash is softly roasted to perfection, then gently combined with crispy sage and tender leeks for a rich, comforting side dish. Cut down on butter without compromising flavor, this recipe is simple yet elegant, perfect for family dinners or special occasions. Each bite offers a harmony of tastes and textures that are sure to impress your guests.
N/A
Servings
63
Calories
5
Ingredients
Ingredients
Kabocha Squash
1 ((2 1/2-3 lbs, whole))
Butter
1/2 cup ((1 stick))
Fresh Sage
4-8 leaves ((chopped into ribbons))
Leek
1 ((julienned, white part only))
Salt
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Thoroughly wash the kabocha squash and use a sharp knife to poke 2-4 holes into the center to allow for steam to escape.
3
Place the whole squash on a baking sheet and roast in the preheated oven for 60-90 minutes, or until the squash is tender when pierced with a fork.
4
Once the squash is fully cooked, carefully remove it from the oven and let it cool slightly before cutting in half. Scoop out the seeds and fibers, and then use a spoon to scrape the tender flesh from the skin into a mixing bowl. Mash the squash lightly, taking care not to puree it.
5
In a large skillet, melt the butter over medium heat.
6
Add the chopped sage leaves to the melted butter and fry for 1-2 minutes until they are crisp.
7
Stir in the julienned leeks and salt, and continue to sauté for an additional 2-5 minutes, or until the leeks are soft and translucent.
8
Add the mashed kabocha squash to the skillet and gently mix until the buttery sage and leek mixture is well incorporated into the squash. Taste and adjust seasoning if needed.
9
Serve warm as a delicious side dish, garnished with additional sage if desired.
Nutrition Information
3.7g
Fat
7.5g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Sage Kabocha Squash with Leeks?
It is a fall-inspired side dish featuring sweet and nutty kabocha squash roasted and combined with crispy sage and tender leeks.
What restaurant inspired this recipe?
This recipe was inspired by a delightful dish from the renowned Los Angeles restaurant, JAR.
What are the primary flavor profiles of this dish?
The dish offers a harmony of sweet, nutty, and savory flavors with a rich and comforting texture.
How long does it take to roast the kabocha squash?
The whole kabocha squash should be roasted for 60 to 90 minutes.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C).
How do I prepare the squash before putting it in the oven?
Thoroughly wash the squash and use a sharp knife to poke 2-4 holes into the center to allow steam to escape.
How do I know when the kabocha squash is fully cooked?
The squash is done when it is tender when pierced with a fork.
Do I need to peel the squash before roasting?
No, you roast the squash whole and then scrape the flesh from the skin after it is cooked.
What should I do with the seeds and fibers?
Once the squash is cooked and cut in half, scoop out the seeds and fibers and discard them.
Should the squash be pureed?
No, the squash should be mashed lightly, taking care not to turn it into a puree.
How much butter is used in this recipe?
The recipe calls for 1/2 cup of butter, which is equivalent to one stick.
How do I prepare the sage leaves?
The fresh sage leaves should be chopped into ribbons.
How long should the sage be fried?
Fry the sage in melted butter for 1-2 minutes until the leaves are crisp.
Which part of the leek is used?
The recipe uses the white part of the leek only.
How should the leeks be cut?
The leeks should be julienned into thin strips.
How long do the leeks need to sauté?
Sauté the leeks for 2-5 minutes until they become soft and translucent.
Is salt added to this dish?
Yes, 1 teaspoon of salt is stirred in with the leeks.
How is the final dish assembled?
Add the mashed squash to the skillet with the butter, sage, and leeks, and gently mix until incorporated.
What is the calorie count for this dish?
There are approximately 63 calories per serving.
What is the fat content per serving?
The dish contains about 3.7g of fat per serving.
How many carbohydrates are in a serving?
There are 7.5g of carbohydrates per serving.
How much protein does this recipe provide?
The recipe provides 1g of protein per serving.
Can I garnish this dish?
Yes, it can be garnished with additional sage if desired.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and simple yet elegant.
What category does this recipe fall into?
It is categorized as a vegetable side dish and comfort food.
What time of year is best for this recipe?
This recipe is specifically designed for the fall season.
What size kabocha squash should I buy?
Look for a squash that weighs between 2 1/2 to 3 lbs.
Should I serve this dish hot or cold?
This dish is best served warm.
Can I adjust the seasonings?
Yes, you should taste and adjust the seasoning once all components are mixed in the skillet.
Is this a good dish for guests?
Absolutely, it is described as an elegant dish sure to impress guests.