Roasted Kabocha Squash with Leek Purée

Veggies don’t have to be boring. Anytime I have a veggie that’s about to go bad, I roast it with fresh herbs, or pure it! It gives it an entirely new taste and texture that makes it so versatile.

What You’ll Need:

  • 1 small kabocha squash

  • leek

  • sumac (or paprika)

  • rosemary (or your favorite herbs)

  • 1 clove garlic

  • sea salt

  • spinach

  • 1 zucchina

  • 1 hot pepper

  • Balsamic di Modena PGI

Preparation:

Carefully slice the squash by cutting it in half (reserve the seeds), and slice it into crescents. Oil up the sliced kabucha squash with your favorite herbs & spices (I used rosemary and sumac), and roast in the oven for 30 mins on 390°F (200°C) . In the meantime, chop the entire leek and sauté with garlic, hot pepper, olive oil, salt and water until soft, then blend it with a little water to make it saucy. In the same pan, sauté your favorite greens (I did beet leaves and zucchine) with some pugliese olive oil, hot pepper, and sea salt. I garnished with @acetaialeonardi1871 balsamic pearls and roasted squash seeds or JoJo Bites!

Alyssa D'AdamoComment