ROASTED KABOCHA SQUASH
with Pepitas & Rosemary Brown Butter
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.
INGREDIENTS
1 kabocha squash, 2 to 3 lb
2 tablespoons rice oil or other neutral-flavored oil
Kosher salt
4 tablespoons cold unsalted butter
1 heaping tablespoon chopped fresh rosemary
1⁄4 cup pepitas (pumpkin seeds), toasted
1⁄4 cup pomegranate seeds
1⁄2 teaspoon ground Espelette pepper
Maldon sea salt, for finishing
1⁄4 cup loosely packed fresh mint leaves, torn
TO ROAST THE SQUASH
Preheat the oven to 425°F. Cut the squash in half through the stem end and scoop out and discard the seeds and fibers. Coat a sheet pan with 1 tablespoon oil and sprinkle with 1 teaspoon kosher salt. Place the squash halves, cut side down, on the pan. Coat the peel with the remaining 1 tablespoon oil and sprinkle with 1 teaspoon kosher salt.
Bake the squash for 25 to 30 minutes, until knife tender. Remove from oven and transfer to a cutting board. Cut each squash half lengthwise. into quarters.
TO SEAR THE SQUASH
Put 2 tablespoons butter and the squash wedges in a large sauté pan. Season the squash with an additional 2 teaspoons kosher salt. Place over medium heat and cook for 4 to 6 minutes, until the underside is golden brown. Flip the squash pieces and cook for 4 minutes longer, until the second side is golden. Transfer the squash to a platter.
TO BROWN THE BUTTER
Discard any butter in the pan, wipe out the pan with a paper towel, place the pan over medium heat, and immediately add the remaining 2 tablespoons butter and the rosemary. Cook for 1 to 2 minutes, until the butter is brown and fragrant and rosemary is crispy.
TO SERVE
Pour the rosemary brown butter over the squash and garnish with the pepitas and pomegranate seeds. Sprinkle with the Espelette pepper and Maldon salt, top with the mint, and serve immediately.
