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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.

Ingredients

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

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.
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