Saturday, October 4, 2014

Honey-roasted kabocha with ginger-lime creme fraiche

So fall is officially here.  Say bye-bye to the bins of peaches and plums (it's been real) and extend warm hello to our friends, apples and squash (charmed, I'm sure).  

I feel like sometimes people are a little afraid of squash and somewhat unsure of what to do with them.  This is an easy & awesome recipe with the beautiful kabocha (sometime called Japanese pumpkin).  It's got a delicious natural sweetness and a creamy orange flesh.  And the best part it, the skin is edible (and so tasty) so you don't even need to peel it!

This pretty pumpkin is cut into wedges & simply roasted with some honey & Indian spices.  It's served up with the most insane creme fraiche on the's beyond-words amazing and a perfect tangy balance to the sweetness of the squash. I love this as a vegetarian entree and think it would be a gorgeous dish for a Thanksgiving menu.

Serves 6-8

1, 2 1/2 - 3 pound kabocha squash, well-scrubbed
2 T. olive oil
2 T. honey
2 t. garam masala
1/2 t. sea salt

8 oz. creme fraiche
zest & juice of one lime
3/4 t. grated ginger
1/4 t. sea salt

Preheat oven to 400 degrees. 

Cut kabocha squash in half.  Scoop out seeds with a spoon.  Cut each half in half again (into quarters) and then cut each quarter into 3 wedges, so you have 12 wedges in total.

In a small bowl, whisk together the olive oil, honey and garam masala until well-combined.  Generously brush kabocha wedges on all sides with spiced honey mixture. Place wedges, skin side down (so wedges are facing up), on a rimmed baking sheet that is lined with parchment or a silicone mat.  Sprinkle with sea salt.  Roast in oven 35 - 40 minutes until kabocha is beginning to brown on the edges and is very soft.

While squash is cooking, place the creme fraiche, lime juice & zest, grated ginger and sea salt in a bowl.  Whisk to combine.

Remove kabocha from oven and let cool slightly.  Serve with ginger-lime creme fraiche on the side.

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