My F&W
quick save (...)
Kabocha Squash Puree with Balsamic and Sage
© Jonny Valiant

Kabocha Squash Puree with Balsamic and Sage

  • ACTIVE: 30 MIN
  • SERVINGS: 10

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.

  1. 2 kabocha squash (about 3 pounds each), halved and seeded
  2. 1 stick unsalted butter, softened
  3. 8 sage leaves
  4. Salt
  5. Freshly ground pepper
  6. 2 tablespoons fresh lemon juice
  7. Aged balsamic vinegar, for drizzling
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.