Creamy Kabocha Squash
We 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.
large kabocha squash
green skin shaved off, seeds removed, and chopped into bite-sized pieces
stalk lemon grass
thick end only, finely chopped
small Spanish onion
white portion only, roughly chopped
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.
Copyright © 2021 Veggie Turkeys. www.veggieturkeys.com