Kabocha Squash Puree with Balsamic and Sage

1. 1

   Preheat the oven to 425 and line a roasting pan with parchment paper.

2. 2

   Rub the inside of each squash half with 1 tablespoon of the butter and press a sage leaf onto each one.

3. 3

   Season the squash with salt and pepper and place cut side down in the roasting pan.

4. 4

   Add 1 cup of water to the pan.

5. 5

   Cover with foil and roast for 1 hour, until tender.

6. 6

   Let cool.

7. 7

   Discard the sage and scoop the flesh into a bowl.

8. 8

   In a small skillet, melt the remaining 4 tablespoons of butter.

9. 9

   Add the remaining 4 sage leaves and cook over moderate heat until the butter is lightly browned, about 5 minutes.

10. 10

    Transfer the sage to a plate.

11. 11

    Add the browned butter and lemon juice to the squash and mash to a puree.

12. 12

    Season with salt and pepper.

13. 13

    Transfer the squash to a bowl, drizzle with balsamic vinegar and garnish with the fried sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.