Kabocha Squash With Sage And Leeks Recipes

CREAMIEST WINTER SQUASH WITH RAISINS AND SAGE

Steps:

• Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
• Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
• In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

KABOCHA SQUASH WITH SAGE AND LEEKS

Steps:

• preheat oven to 350.
• prepare squash by washing, poking 2-4 holes into center with sharp knife.
• bake whole squash in oven for 60-90 minutes, until soft.
• when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
• melt butter in a large skillet.
• add sage leaves and fry until crisp 1-2 minutes.
• add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
• now add squash to skillet and mix until all butter is incorporated.

KABOCHA SQUASH WITH SAGE AND LEEKS RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Rub the squash generously with olive oil and season well with kosher salt. Pierce 3 holes in the top of the squash with a sharp object to allow the steam to vent when cooking. Place on a baking sheet and roast for about 1 hour, or until thoroughly soft and easily pierced with a fork. Remove from the oven.
• When cool enough to handle, cut open the squash, carefully remove the seeds and discard. Using a large, flat spoon, scoop out all of the flesh and place in a bowl or container, discarding the remaining skin.
• Cut the leeks lengthwise and julienne into straw-like strips, about 2 inches in length, and set aside. (This may be prepared in advance and kept in ice water.)
• Heat the butter over medium heat in a large heavy saucepan and cook until the color reaches brown-butter stage. Add the fresh sage leaves and continue cooking until the sage becomes slightly crisped. Add the julienne of leeks and continue stirring until cooked, about 2 minutes. Add the 1 tablespoon of salt and ½ teaspoon of pepper and stir to blend.
• Add the cooked squash and continue to stir over medium heat to mash the squash and to blend all of the ingredients together. (Some large pieces of squash may remain, or they can be mashed with a back of a spoon if a smoother consistency is desired.)
• Spoon the squash into a large serving bowl and serve.

ROASTED KABOCHA SQUASH

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).

POACHED CHICKEN BREAST WITH KABOCHA SQUASH AND LEEKS

Steps:

• Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
• Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
• Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.

TRUFFLE ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
• Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
• Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
• Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.

KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS

Steps:

• Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
• Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
• Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
• Top risotto with shaved Parmesan and crumbled Pancetta.