Kabocha Squash With Parmesan Cream And Thyme

4 squash

I can’t think of a better side dish to have this fall, one that includes kabocha squash. Have you tried it yet? Kabocha is a rich tasting squash and it tastes like a cross between a sweet potato and pumpkin, it’s vitamin rich and even low in carbs.

This dish is foolproof to make, when the squash is cut into quarters and the seeds scooped out ( which you can roast) it becomes the perfect vessel to hold the parmesan and thyme cream sauce.

This can easily be served during the week or set out on a platter for the holidays.

market squash

You might be intimidated and think how am I going to cut this! Well you definitely have to be safe. One way is you can stick the whole squash in your microwave for a couple of minutes to soften it, doing that will make it much easier to cut.

What I often do is take my knife, make a slit then cover the top of the blade with a tea towel, then take a mallet and pound it until it breaks through, it’s very safe that way and no fingers are involved.

parmesan cream sauce

When parmesan and thyme meet together it’s a match made in heaven, the flavors meld together perfectly!

cream and thyme

Of course this sauce would work with acorn, honey nut and butternut squash as well but if you haven’t tried kabocha, I urge you to give it a try.

Kabocha Squash With Parmesan Cream And Thyme
 
The perfect fall side dish
Author:
Ingredients
  • 1 kabocha squash cut into quarters, scooping out the seeds and pulp. Follow instructions on blog post above for a safe way to cut it.
  • ¾ cup heavy cream
  • ¾ cup of grated parmesan
  • 12 sprigs of thyme
  • salt and pepper
Instructions
  1. Cut the squash into quarters then drizzle all sections with olive oil and sprinkling of salt and pepper. Place squash cut side down onto a parchment lined baking sheet and roast at 375F oven. When you see a rich golden color on the outer edge flip the squash over.
  2. In the meantime mix together the heavy cream, the parmesan and some thyme leaves.
  3. Then I like to transfer the squash into a baking dish where they fit somewhat tightly together, right side up, then gently spoon the cream sauce into the cavities.
  4. Place thyme sprigs all over each filled quarter.
  5. Place back into the oven until cream thickens and squash is tender.
  6. Depending on the size of your squash time varies , keep checking it.
  7. You made have leftover cream sauce or not enough again according to the size of your squash.
  8. Scoop and enjoy!

 

Signature

Savory Squash and Brussels Sprout Flatbread

brussels sprout and squash flatbread

I can’t tell you how much I love making making flatbread pizzas, every body seems to love them and when I’m pressed for time I can whip one up in a few minutes. What I like about flatbread pizza is that you can make them so many different ways, actually using whatever you have on hand in your fridge. They bake up with a nice crispy crust that’s able to hold up to whatever you place on top, think leftover chicken, veggies, cheese, you don’t need much of each, actually less is more. Here’s some other ones I’ve made in the past.

I use lavash bread, there’s many different brands and you can find them at almost any large grocery store, I keep a couple of packages in my freezer at all times. Honestly, even if you take them straight out of the freezer they only take a few minutes to defrost, which is great for busy days and unexpected guests.

making squash puree

Last week I bought a butterkin squash at my farmers market, which is now officially closed for the season, sniff sniff.  They told me I should try it, that it was creamy and delicious, a cross between butternut squash and pumpkin. I loved it and would buy it again, to me it tasted like a more intense butternut squash and it had an amazing orange color, so fall like!

I decided to make a puree from it by first roasting it then scooping out the cooked pulp and smoothing it all out in my food processor, you could actually do this with any type winter squash, it’s nice to have on hand and I’ve been using it in a bunch of different things all week.

brussels sprouts and squash flatbread

For instance, I used some of the puree for the base of my flatbread, I put a couple of tablespoons into a little ricotta and spread it on as my first layer, it was a nice little twist and enhanced all the flavors of the other ingredients that I used on top.

My next layer was shredded mozzarella, then pre-roasted delicata squash rings, ending with shaved, pre- roasted brussels sprouts that were tossed in olive oil and parmesan cheese, both were leftovers in my fridge and when all put together it was out of this world good!

A few tips for the flatbread, brush olive oil on both sides, place on a baking sheet, top with ingredients and bake at 400 degrees for no more then 10 minutes, that’s it!

Want to see what I’m cooking up during the week? Follow me on Instagram here.

Signature