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.

Ingredients:

• 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)

Instructions:

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.