Among the many squash varieties, kabocha probably tastes the sweetest. Its flavor and dense, velvety texture are like a sweet potato and a pumpkin combined.
The skin may look deceptively hard, but it’s edible and actually quite enjoyable. Some folks eat it, and some folks don’t, but it’s thin and when you cook the squash right the skin can be a nice part of the kabocha experience.
Ingredients
- 3–4-pound kabocha squash, seeds removed, cut into 1-inch wedges
- 2 leeks, white and tender light green part up until where leaves split, cut into ½-inch rounds
- 2-3 sprigs rosemary
- ¼ cup olive oil, divided
- 2 Fresno, Jimmy Nardello, or other mild chiles – thinly sliced
- ¾ cup red wine vinegar
- ¼ cup honey
- 2 Tbsp golden raisins, chopped
- 1 tsp crushed red pepper flakes
- 1 cup full-fat plain Greek yogurt
- 2-3 garlic cloves, pressed with a garlic press
- 3 Tbsp fresh lemon juice
- ½ tsp onion powder
- Kosher salt and freshly-ground pepper
- Fresh herbs for garnish
Directions
- Preheat oven to 400°. Place kabocha and leeks on separate large, rimmed sheet pans. Add rosemary sprigs to the kabocha sheet pan. Drizzle with oil (3 Tbsp); season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30-35 minutes. Remove squash to a large plate and leeks to a small bowl.
- Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.
- Brush half of warm agrodolce over warm squash.
- Add yogurt, garlic, lemon juice, onion powder and 1 Tbsp olive oil to a small bowl and stir until fully combined. Add salt to taste.
- When ready to serve, warm the remaining agrodolce with a little water to loosen if needed. Spoon yogurt sauce onto plates and swirl outwards to create a nice landing spot for squash and leeks. Divide kabocha into four equal portions and gently lay atop yogurt sauce.
- Spoon warm agrodolce over kabocha. Add leeks around the squash, Garnish with fresh herbs as desired and finish with a drizzle of olive oil and a few grinds of fresh pepper.