Kabocha Squash with Sage and Leeks

Celebrate the cozy flavors of fall with this delightful recipe for Kabocha Squash with Sage and Leeks. Perfectly caramelized leeks, fragrant fresh sage, and tender wedges of kabocha squash come together in a one-pan dish that’s both comforting and elegant. A subtle hint of garlic and a touch of fresh lemon juice brighten the flavors, while optional Parmesan cheese adds a layer of richness. This vegetarian side dish takes just 40 minutes to prepare and is ideal for weeknight dinners or holiday spreads. Packed with seasonal ingredients and elevated by simple cooking techniques, this recipe is a must-try for anyone who loves wholesome, flavorful cuisine. Plus, it’s easily adaptable with vegetable stock for added depth and can be served as a hearty accompaniment or a light vegetarian main.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium (about 2.5 lbs) Kabocha squash
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 medium, white and light green parts only Leeks
• 6 small Fresh sage leaves
• 2 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Water or vegetable stock
• 1 teaspoon Lemon juice
• 2 tablespoons, grated Parmesan cheese (optional)

Directions

Step 1

Cut the kabocha squash in half and scoop out the seeds. Slice into 1-inch wedges and remove the peel with a sharp knife or peeler if preferred. Set aside.

Step 2

Clean the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove dirt. Slice them thinly into half-moons and set aside.

Step 3

In a large skillet or sauté pan, heat 2 tablespoons of olive oil and the butter over medium heat.

Step 4

Add the leeks to the pan and cook for 5-7 minutes, stirring frequently, until soft and fragrant.

Step 5

Add the garlic, minced, and sage leaves to the pan. Sauté for 1-2 minutes, being careful not to burn the garlic.

Step 6

Push the leek mixture to the side of the pan and add the remaining tablespoon of olive oil. Place the squash wedges in a single layer in the pan.

Step 7

Season with salt and pepper, then pour in the water or vegetable stock. Cover the pan with a lid and reduce the heat to medium-low.

Step 8

Steam-cook the squash for 10-12 minutes, or until the squash is tender when pierced with a fork and has absorbed most of the liquid.

Step 9

Remove the lid and increase the heat back to medium. Gently toss the squash and leeks together to coat evenly in the sage and garlic mixture.

Step 10

Finish with a squeeze of fresh lemon juice and an optional sprinkle of grated Parmesan cheese if desired. Adjust seasoning with more salt and pepper to taste.

Step 11

Serve warm as a side dish or enjoy as part of a main course.

Nutrition Facts

Serving size	(1493.1g)

Amount per serving	% Daily Value*
Calories	1053.5

Total Fat 70.3g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 70.9mg	0%
Sodium 2771.2mg	0%
Total Carbohydrate 100.9g	0%
Dietary Fiber 10.4g	0%
Total Sugars 35.7g
Protein 17.2g	0%

Vitamin D 2.1IU	0%
Calcium 510.1mg	0%
Iron 11.6mg	0%
Potassium 3844.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 6.2%

Carbs: 36.5%