Kabocha Squash With Sage And Leeks Recipes

Steps:

• Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
• Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
• Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
• Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

Steps:

• Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
• Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
• Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
• Top risotto with shaved Parmesan and crumbled Pancetta.

Steps:

• preheat oven to 350.
• prepare squash by washing, poking 2-4 holes into center with sharp knife.
• bake whole squash in oven for 60-90 minutes, until soft.
• when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
• melt butter in a large skillet.
• add sage leaves and fry until crisp 1-2 minutes.
• add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
• now add squash to skillet and mix until all butter is incorporated.

Steps:

• Preheat oven to 375 degrees F.
• Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
• Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
• In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
• Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
• In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
• While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
• Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
• Add the milk and heavy cream to a saucepan and bring it to a simmer.
• To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
• Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.