We continue to celebrate autumn’s harvest with mouthwatering squash recipes from our talented and creative chefs. If you’re looking for a great seasonal side dish that you can make ahead, this roasted Kabocha squash recipe fits the bill from El Gaucho Portland Executive Chef Steve Cain. A fun element of Kabocha squash is you can eat the skin.
Kabocha is the generic Japanese word for squash, which is also why it’s called the Japanese Pumpkin. This squash has a green, bluish-gray or a deep orange skin with a deep yellow flesh. It has a rich sweet flavor, and is often dry and flaky when cooked. This is also a great substitute for buttercup squash.
1 medium Kabocha Squash
1 btl Pomegranate Syrup
3 T Brown Sugar
¼ cup melted butter
El Gaucho Seasoning*
3 T Maple Syrup
Preheat oven to 375*F. Place a small towel down on your cutting board and place the squash on top. This will prevent it from rolling when you cut it in half. Cut the squash in half from top to bottom. Scrape the seeds out and discard. Cut half-moons about an inch in width and place in bowl. Add brown sugar, butter and maple syrup; toss to coat. Season with El Gaucho Seasoning and place on an oiled baking sheet. Cook for 20 minutes or until al dente. Store up to 24 hours in the refrigerator.
To serve, place the squash in a pan and cook at 350*F for 5-10 minutes, depending on how you like your squash. Chef Steve cooks his about 8 minutes so it has texture but is cooked all the way through. Toss the hot squash with minced chives and place on a serving platter. Drizzle with the pomegranate syrup. Serve immediately. Serves 4 as a side. Enjoy! ~Chef Steve
*El Gaucho Seasoning can be purchased locally at Metropolitan Market, Zupans, in any El Gaucho or AQUA by El Gaucho restaurants, and online at Amazon.com.