Kabocha Squash, Shallot, and Rosemary Sauté|
Every fall I find myself in the midst of a squash frenzy. They are everywhere in my house as decor and I slowly work my way through them, cooking them in a variety of different ways and gobbling them down with much joy. My favorite discovery last year was the marvelously fragrant kabocha squash. As we were peeling and cutting it the morning well in advance of dinner, the sweet scent of the squash filled the whole kitchen and the flavor is just as strong and appealing. Guests are still asking me almost a year later what that fantastic squash was! However, if you cannot find kabocha squash at your local grocery store or farmer's market, any winter squash works well with this recipe.
4-5 pound kabocha squash, peeled, seeded, and cut into thin wedges
2 tablespoons grapeseed oil (or your favorite high temperature cooking oil)
6 sliced shallots
1/4 cup minced fresh rosemary
Plenty of freshly ground black pepper
2 tablespoons butter
Prepare the squash, and if you want to do so in advance, toss with a little cold water, place in a plastic bag, tightly seal, and refrigerate for up to 24 hours. Pat the squash dry before cooking. Heat a large heavy saucepan over medium-high heat. Add the oil and heat until very hot. Add the shallots and sauté for 3-4 minutes, or until soft and just beginning to brown. Add the squash and sauté for about 10-12 minutes, or until tender, but not mushy. Add the rosemary, pepper, salt, and butter and toss well to coat. Serve immediately, or keep warm until ready to serve.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes