I modified Food Network’s Roast kabocha squash with lemongrass cream soup recipe on a whim to make this amazing squash side dish. The flavors are so rich and decadent with the yummy squash taste still coming through. It’s so good it’s addictive.
Creamy Kabocha Squash
- 1 large kabocha squash green skin shaved off, seeds removed, and chopped into bite-sized pieces
- 1 T thyme leaves
- 1/2 t salt
- 1/2 t pepper
- 6 T olive oil
- 1 c half-and-half
- 1 stalk lemon grass thick end only, finely chopped
- 1 small carrot roughly chopped
- 1 small Spanish onion roughly chopped
- 1 small leek white portion only, roughly chopped
- 2 c concentrated vegetable stock 2 Knorr bullion dissolved in 2 cups of water
- Preheat oven to 350º F.
- Put the squash pieces in a ziplock bag with the thyme, salt, pepper, and 4 T of the oil.
- Massage to coat well.
- Open the bag and place the coated squash pieces onto a roasting pan.
- Roast until caramelized and cooked through, about 30 minutes.
- In a small saucepan combine the half-and-half with the lemon grass and reduce by half.
- Strain, and set aside in a blender.
- In a medium pot over high heat, add the remaining 2 T oil.
- Add the carrots, onion and leek and cook until browned.
- Add the concentrated veggie stock.
- Pour the sauce into the blender with the cream.
- When the squash is done, set 3/4 of the squash pieces aside in the serving container.
- Transfer the remaining 1/4 of the squash pieces into the blender with the veggie sauce and warmed cream. Blend until smooth.
- Pour the cream sauce on top of the reserved squash pieces.