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 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.
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 AND CELERY ROOT SOUP
A rich and lovely soup for the harvest season, this gets its complex flavor from the subtle layering of celery root and turnip under the sweet, golden Kabocha squash. The browned butter and maple syrup stirred in at the end turn these simple ingredients into a luxury soup. Source: Anna Thomas, Love Soup. Also made public on her Facebook page.
Provided by averybird
Categories Pumpkin
Time 1h50m
Yield 10 10 cups, 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F Cut the Kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut-side down on a lightly oiled non-stick baking sheet. Peel the turnips and cut them in wedges. Peel the celery root and cut it in 1" pieces. Toss the turnips and celery root with about half a tablespoon of the olive oil and a pinch of sea salt, and spread them on another baking sheet.
- Roast all the prepared vegetables in the hot oven for about 50 to 60 minutes, or until the squash gives easily when poked with a wooden spoon, and the turnips and celery root are tender and flecked with dark brown (note: I found the celery root/turnips were done faster, at about 30 minutes Check on them periodically.) When the squash is cool enough to handle, scoop it out of its shell.
- While those vegetables are roasting, cut the leeks in half lengthwise, wash them thoroughly and slice thinly, using only the white and very light green parts. Set aside. Chop the onion and sauté it gently in the remaining tablespoon of olive oil, with a dash of salt and the rosemary, until it is soft and golden brown.
- In a soup pot, combine the roasted squash, turnips, celery root, leeks and sautéed onions with 4 cups water and a teaspoon of salt. Simmer the vegetables, covered, about twenty minutes to let them get perfectly soft. Add two cups vegetable broth, two tablespoons fresh lemon juice, a pinch of hot paprika or cayenne and 3 tablespoons pure maple syrup.
- Allow the soup to cool somewhat, then puree it in a blender or in the pot with an immersion blender. Add a little more vegetable broth if the soup is too thick to pour easily from a ladle. Return the soup to a clean pot and bring it back to a simmer.
- In a small saucepan, melt the butter. Lower the heat and keep cooking the butter for a few minutes, stirring with a whisk, until it is a light golden brown. Stir the browned butter into the soup.
- Taste the soup, and correct the seasoning, whisking in more salt, lemon juice, or maple syrup as needed. This last step is essential, as Kabocha squashes can vary in sweetness, and lemons certainly vary in acidity. And as always, when working on the sweet-sour balance you reach that point where only a good pinch of salt will make it right.
- Drizzle a thin thread of olive oil on top of each serving of this soup, and then sprinkle it with a spoonful of toasted, chopped pecans.
Nutrition Facts : Calories 311.6, Fat 19.4, SaturatedFat 5, Cholesterol 15.3, Sodium 638.9, Carbohydrate 35.7, Fiber 6.2, Sugar 15.4, Protein 4.4
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