Kabocha Squash with Sage and Leeks
Celebrate the cozy flavors of fall with this delightful recipe for Kabocha Squash with Sage and Leeks. Perfectly caramelized leeks, fragrant fresh sage, and tender wedges of kabocha squash come together in a one-pan dish that’s both comforting and elegant. A subtle hint of garlic and a touch of fresh lemon juice brighten the flavors, while optional Parmesan cheese adds a layer of richness. This vegetarian side dish takes just 40 minutes to prepare and is ideal for weeknight dinners or holiday spreads. Packed with seasonal ingredients and elevated by simple cooking techniques, this recipe is a must-try for anyone who loves wholesome, flavorful cuisine. Plus, it’s easily adaptable with vegetable stock for added depth and can be served as a hearty accompaniment or a light vegetarian main.
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Recipe Information
Ingredients
- 1 medium (about 2.5 lbs) Kabocha squash
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium, white and light green parts only Leeks
- 6 small Fresh sage leaves
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Water or vegetable stock
- 1 teaspoon Lemon juice
- 2 tablespoons, grated Parmesan cheese (optional)
Instructions
Cut the kabocha squash in half and scoop out the seeds. Slice into 1-inch wedges and remove the peel with a sharp knife or peeler if preferred. Set aside.
Clean the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove dirt. Slice them thinly into half-moons and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil and the butter over medium heat.
Add the leeks to the pan and cook for 5-7 minutes, stirring frequently, until soft and fragrant.
Add the garlic, minced, and sage leaves to the pan. Sauté for 1-2 minutes, being careful not to burn the garlic.
Push the leek mixture to the side of the pan and add the remaining tablespoon of olive oil. Place the squash wedges in a single layer in the pan.
Season with salt and pepper, then pour in the water or vegetable stock. Cover the pan with a lid and reduce the heat to medium-low.
Steam-cook the squash for 10-12 minutes, or until the squash is tender when pierced with a fork and has absorbed most of the liquid.
Remove the lid and increase the heat back to medium. Gently toss the squash and leeks together to coat evenly in the sage and garlic mixture.
Finish with a squeeze of fresh lemon juice and an optional sprinkle of grated Parmesan cheese if desired. Adjust seasoning with more salt and pepper to taste.
Serve warm as a side dish or enjoy as part of a main course.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
