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Categories: Vegetables, Vegetarian

Roasted kabocha squash with brown butter

Roasted kabocha squash with brown butter
Wally Skalij / Los Angeles Times

IT'S a brown butter kind of fall. That is to say, the nutty flavor and butterscotch aroma of butter cooked until it becomes hazelnut brown are turning up on more than a few dinner plates around town -- in sweet ... Read more

Total time: 1 hour, 10 minutes | Serves 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

Step 1Heat 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.

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

Step 3In 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.

Step 4Heat 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.

Step 5Drizzle 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.
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