Kabocha Squash With Sage And Leeks Recipes

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it's easier to slice.
• Line 2 baking sheets with parchment paper.
• Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it's edible too.)
• Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.

ROASTED KABOCHA SQUASH

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.

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.

SAUSAGE AND CHEESE-STUFFED KABOCHA

Steps:

• Preheat oven to 375 degrees F.
• Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
• Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
• In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
• Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
• In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
• While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
• Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
• Add the milk and heavy cream to a saucepan and bring it to a simmer.
• To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
• Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.

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.

LASAGNA WITH ROASTED KABOCHA SQUASH AND BéCHAMEL

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the squash into big chunks, brush the exposed flesh with 1 tablespoon of the olive oil and place on the baking sheet. Bake 45 minutes or until squash is tender enough to be pierced through to the skin with a paring knife. Remove from the heat and allow to cool until you can handle it, then cut away the skin and cut in thin slices. Turn the oven down to 350 degrees
• While the squash is in the oven, make the béchamel. Heat the remaining oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until it has softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in 1/4 cup of the Parmesan and 1 tablespoon of the sage
• Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spread a thin layer of the béchamel over the noodles. Top with half the squash. Season the squash with salt and pepper and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Sprinkle the remaining sage over the top. Make sure the noodles are well coated with béchamel so they will soften during baking
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving

VEGAN JAPANESE WINTER SQUASH AND LEEK SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
• Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
• Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
• Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.