Roasted kabocha squash with brown butter

Time 1 hour 10 minutes
Yields Serves 4
Roasted kabocha squash with brown butter

Heat the oven to 400 degrees. Cut the squash into quarters and scoop out the seeds. Brush the cut surfaces of squash with oil. Put the squash cut-side down on a foil-lined baking pan. Roast until the squash is fork tender, about 60 minutes.


Toast the pecans on a large baking pan until lightly browned, about 6 to 8 minutes. Set aside.


In a small heavy skillet, melt the butter over medium heat. Continue to cook, whisking until the butter turns nut brown, 4 to 5 minutes. Mix the pecans with 1 teaspoon of the browned butter and the sea salt.


Heat the broiler. Turn the squash quarters upright with the skin side down. Drizzle each baked squash quarter with 1 teaspoon maple syrup. Put the squash under the broiler until the edges of the squash are slightly charred and the syrup has a nice glaze, 3 to 4 minutes.


Drizzle 1 tablespoon of the browned butter over each squash quarter, then sprinkle the nutmeg, toasted pecans and a little fleur de sel on the quarters and serve.

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