Roasted Kabocha Squash with Pepitas & Rosemary Brown Butter by Justin Wangler & Tracey Shepos Cenami
It’s a cheffy technique that’s worth the extra effort because every piece turns out perfectly cooked, moist inside, and evenly browned.
Kabocha is one of the best winter squashes to cook at home because it’s not overly sweet—a bit like a sweet potato— and you don’t have to peel it. In our two-step cooking method, you halve the squash and roast it, then cut the roasted halves into wedges and brown them in a sauté pan. It’s a cheffy technique that’s worth the extra effort because every piece turns out perfectly cooked, moist inside, and evenly browned. Squash usually needs a little extra textural love. Here, we go with toasted pepitas and pomegranate seeds for a nutty crunch and juicy pop. And to round it all out, we finish the plate with rosemary brown butter, smoky Espelette pepper, flaky salt, and fresh mint.
This is one of our fall buffet stars, and we love to serve it family-style as part of a Thanksgiving or holiday spread.
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