| Ingredients: 4 1/2 Pound(s) kabocha squash 2 Tablespoon(s) oil, vegetable 6 sliced shallot 1/4 Cup(s) minced fresh rosemary 1 Teaspoon(s) pepper, black 1/4 Teaspoon(s) salt 2 Tablespoon(s) butter |
Directions:
Prepare the squash, and if you want to do so in advance, toss with a little cold water, place in a plastic bag, tightly seal, and refrigerate for up to 24 hours. Pat the squash dry before cooking. Heat a large heavy saucepan over medium-high heat. Add the oil and heat until very hot. Add the shallots and sauté for 3-4 minutes, or until soft and just beginning to brown. Add the squash and sauté for about 10-12 minutes, or until tender, but not mushy. Add the rosemary, pepper, salt, and butter and toss well to coat. Serve immediately, or keep warm until ready to serve. |