Caramelized Kabocha Squash

Caramelized kabocha squash is a perfect side to just about any cold-weather meal.


| January/February 2011



caramelized kabocha squash

Sweet, garlicky caramelized kabocha squash is the start of any meal.


Photo By Povy Kendal Atchison

Caramelized Kabocha Squash

Broiled winter squash is a perfect side to just about any cold-weather meal.

1 pound Kabocha squash, peeled
1 tablespoon kosher salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 stick unsalted butter, divided
1/2 cup brown sugar

1. Cut squash into 1/2-inch-thick rounds, discard seeds, and slice each round into two strips.

2. Mix together salt, pepper and garlic powder in a small bowl.

3. Heat a large skillet over medium-high heat. Melt 2 tablespoons butter, and place squash in the pan in a single layer. Lightly sprinkle seasoning mixture on squash. Cook for 3 minutes on each side, and remove squash from pan. Repeat with remaining squash. When finished cooking squash, melt remaining butter in pan.

4. Preheat broiler and move a rack to the top slot.





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