A few weeks ago I picked up a Kabocha Squash at the grocery store. Having never seen or heard of it before, I needed recipe ideas. I found one that sounded pretty good and relatively easy at:
This is my adapted recipe.
- 2 lb. kabocha (Sweet Mama) squash, peeled and cut in 1/2″ chunks
- 3 T. + 1 T. + 2 T. butter
- 2 medium onions, thinly sliced
- 1/2 c. chicken broth
- 1/2 c. heavy cream
- 1/2 c. panko flakes
- 1/2 c. garlic and herb breadcrumbs
- 1 T. dried oregano
- 1/4 c. Parmeggiano Reggiano
- salt and hot sauce to taste
- Sauté the onions in the 3 tablespoons of butter on medium heat, stirring occasionally, until they are translucent. Add the squash and cook another five minutes, stirring occasionally. Season to taste with salt and hot sauce.
- Spread the squash mixture into a buttered baking dish, pour in the broth and heavy cream and bake, covered, in a preheated 350º oven, about 30 minutes. Meanwhile, melt the remaining tablespoon of butter and mix it with the crumbs and panko to moisten. Stir the herbs into the breadcrumb mixture.
- Raise the oven temperature to 400º. Spread the breadcrumb mixture over the squash mixture and scatter on the cheese. Dot with butter. Bake another 15 – 20 minutes, until the cheese is melted and the crumb crust is starting to brown. Serve immediately.
A few things about this dish:
- The recipe did not specify what kind of dish to bake it in and since I had packed most of the dishes in our kitchen up in boxes for our impending move, I was left with a casserole dish. (Unless I wanted to unpack a box, and I certainly didn’t feel like doing that.)
- Perhaps because I used the wrong kind of dish (next time I would use a shallow 9 x 13″ glass baking dish), the squash didn’t cook as it was supposed to. Despite the fact that I had baked this dish for 50 minutes, most of the pieces of squash were too crunchy.
- Also, I’m not sure if the soup was meant to evaporate or what it was for, but when I took the dish out of the oven after the initial 30 minutes; it looked like I was trying to make squash soup. I dumped most of the soup out in the sink before adding the breadcrumbs and cheese. (See note below.)
I think this dish has potential for being a great dish if baked in a shallow baking dish and, perhaps, if the liquid mixture was reduced to half a cup.
(*Note: I actually planned on making this dish with heavy cream and chicken broth originally, but didn’t have heavy cream in the fridge so opted for 1 c. of chicken broth instead.)