Advertisement
YOU ARE HERE: LAT HomeCollections

Roasted kabocha squash with brown butter

October 18, 2006
(Wally Skalij / Los Angeles…)

Total time: 1 hour, 10 minutes

Servings: 4

1 kabocha squash

1 tablespoon canola oil

3/4 cup pecan halves

1/4 cup butter

1/4 teaspoon sea salt

4 teaspoons maple syrup

1 teaspoon freshly ground

nutmeg

Fleur de sel

1. Heat the oven to 400 degrees. Cut the squash into quarters and scoop out the seeds. Brush the cut surfaces of squash with oil. Put the squash cut-side down on a foil-lined baking pan. Roast until the squash is fork tender, about 60 minutes.

2. Toast the pecans on a large baking pan until lightly browned, about 6 to 8 minutes. Set aside.

3. In a small heavy skillet, melt the butter over medium heat. Continue to cook, whisking until the butter turns nut brown, 4 to 5 minutes. Mix the pecans with 1 teaspoon of the browned butter and the sea salt.

4. Heat the broiler. Turn the squash quarters upright with the skin side down. Drizzle each baked squash quarter with 1 teaspoon maple syrup. Put the squash under the broiler until the edges of the squash are slightly charred and the syrup has a nice glaze, 3 to 4 minutes.

5. Drizzle 1 tablespoon of the browned butter over each squash quarter, then sprinkle the nutmeg, toasted pecans and a little fleur de sel on the quarters and serve.

Each serving: 346 calories; 4 grams protein; 21 grams carbohydrates; 5 grams fiber; 30 grams fat; 9 grams saturated fat; 30 mg. cholesterol; 109 mg. sodium.

Advertisement
Los Angeles Times Articles
|
|
|