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!