Kabocha Squash Puree with Balsamic and Sage

A few smart details make this squash puree memorable: Chef Michael Tusk blends the sweet squash with browned butter to add nuttiness, then brightens it with a dash of fresh lemon juice.

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  • Servings: 10

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Ingredients

  • 2 kabocha squash (about 3 pounds each), halved and seeded
  • 1 stick unsalted butter, softened
  • 8 sage leaves
  • Salt
  • Freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • Aged balsamic vinegar, for drizzling

How to make this recipe

  1. Preheat the oven to 425° and line a roasting pan with parchment paper. Rub the inside of each squash half with 1 tablespoon of the butter and press a sage leaf onto each one. Season the squash with salt and pepper and place cut side down in the roasting pan. Add 1 cup of water to the pan. Cover with foil and roast for 1 hour, until tender. Let cool. Discard the sage and scoop the flesh into a bowl.
  2. In a small skillet, melt the remaining 4 tablespoons of butter. Add the remaining 4 sage leaves and cook over moderate heat until the butter is lightly browned, about 5 minutes. Transfer the sage to a plate.
  3. Add the browned butter and lemon juice to the squash and mash to a puree. Season with salt and pepper. Transfer the squash to a bowl, drizzle with balsamic vinegar and garnish with the fried sage leaves.

Make Ahead

The squash puree can be refrigerated overnight. Reheat in a microwave before garnishing.

Contributed By Photo © Jonny Valiant Published December 2013





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