Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. If it is easier, cut it into larger pieces, and use a very sturdy peeler such as the kind with the u-shaped handle. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
INGREDIENTS:
2 leeks, white part only, washed and cut into ¼ inch thick rounds 1 kabocha squash, peeled and cut into 1½-inch triangular chunks, edges beveled with a peeler to prevent crumbling/breaking preferred 2-3 medium tomatoes, peeled, seeded, and chopped ½ cup loose-packed cilantro stems, chopped 2 cups water 1 clove garlic, peeled and minced Salt and pepper to taste ½ teaspoon each ground cumin seed and coriander seed Grapeseed or other neutral flavored oil as needed Sugar to taste if needed Cider vinegar if needed, around ½ teaspoon Optional-roasted Kabocha seeds
METHOD:
Heat oven to 450°F.
Put the water and cilantro stems in a blender and pureé for 1 minute. Strain through a fine mesh sieve, reserving the pureé and discarding the solids left in the strainer.
Find a pan with a lid that will hold the squash no more than two deep. Heat the pan over medium heat. When hot, film the pan with oil.
When the oil is hot, add the leek rounds and sauté gently until they are colored a little golden on both sides. Add the garlic and sauté until fragrant, around 30 seconds.
Add the tomatoes and sauté until they start to melt. Cook slowly until caramelized and fairly homogenous. Season with salt and pepper, cumin and coriander seed powders.
Add the cilantro water and bring to a simmer.
Add the squash to the pot and cover. Simmer gently until tender, around 10-15 minutes. Use a toothpick or knife tip to check-the squash should be easily pierced with a little resistance. When the squash are tender, put the dish, uncovered, in the hot oven and cook 5-8 minutes-just long enough to caramelize the edges of the squash where it is above the level of the liquid.
Taste the sauce, and adjust as needed (Sugar will likely be the ingredient to add). The liquid in the pan should have formed a glaze that will coat the squash and leeks lightly, if not, simmer down a little more. Pour over the squash and leeks and serve. If you have them, garnish with roasted seeds.
Serves: 4
Source: Chef Andrew E Cohen
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