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
sumac (or paprika)
rosemary (or your favorite herbs)
1 clove garlic
1 hot pepper
Balsamic di Modena PGI
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!