ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
- Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
ROASTED KABOCHA SQUASH SOUP
Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.
Provided by Elise Bauer
Categories Soup
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven: Set the oven to 400°F.
Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
ROASTED SQUASH WITH PANCETTA AND SAGE
Provided by David Tanis
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.
- Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash.
- With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 359 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED KABOCHA SQUASH SOUP WITH PANCETTA AND SAGE
Categories Soup/Stew Blender Pork Vegetable Appetizer Squash Fall Sage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings (about 11 cups)
Number Of Ingredients 10
Steps:
- Roast squash:
- Preheat oven to 400°F.
- Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.
- Fry sage leaves while squash roasts:
- Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.
- Cook pancetta and make soup:
- Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
- Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.
- Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water.
- Stir in vinegar and salt and pepper to taste.
- Serve sprinkled with pancetta and fried sage leaves.
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