Roasted Orange Kabocha with Parsley, Marjoram, and Hazelnut “Sauce”

The “sauce” is similar, I suppose, to a salsa verde (Italian, not Mexican), except it has nuts. And no capers or lemon. Anyway, the bright herbaceousness and the nutty flavors work really well with the earthy sweetness of the squash. Kabocha tend to be drier than other squash, such as acorn or butternut, so the topping is stands out all the more. Pine nuts are a great choice in lieu of hazels, and you could even give this dish a South West slant by using cinnamon and coriander seed on the squash and adding a little cilantro to the garnish. The peel is edible on kabocha by the way.

INGREDIENTS:

1 medium orange kabocha, rinsed any really tough patches lightly peeled, cut into ¾ inch wedges, or 1½ inch squares

1 loosely packed cup flat leaf parsley leaves, chopped medium with a very sharp knife

1 tablespoon fresh marjoram leaves chopped finely with a very sharp knife, or ½ tablespoon fresh thyme, chopped, or a combo of the 2 in same ratio

1 small shallot, finely diced

Salt and pepper to taste

A light buttery olive oil, such as Arbosana, as needed

2 tablespoons white balsamic vinegar

½ cup hazelnuts, lightly roasted until just golden and aromatic (or 1/3rd cup pine nuts, lightly toasted), peeled and chopped to 1/8th or 1/4 inch bits

METHOD:

Heat the oven to 400°F. Oil the squash well, season with salt and pepper, and place on a lightly oiled baking sheet. If possible, stand squash up on outer edge (This allows squash to crisp up evenly at the same time.). If not, lay flat, and place in the oven. Roast, flipping once if lying flat, until golden brown with crisped edges outside and tender inside, around 15-20 minutes. When done, transfer to a serving platter.

While squash cooks, put vinegar into a bowl and season with salt and pepper, whisk in, then add the shallot. Whisk and allow to macerate 5 minutes.

Whisk 1/3rd cup of oil plus 1 tablespoon into the vinegar, emulsifying it. Taste. The vinegar should not be a discrete flavor, but almost a texture on the tongue. Add more oil, a few drops at a time, if needed, until vinegar disappears from the foreground.

Whisk the nuts into the vinaigrette, taking care not to smash or break them. Allow flavors to meld for 3-4 minutes, then use a rubber spatula to gently fold the herbs into the “sauce”. Taste, season if needed, or add vinegar or oil as needed, or chop more herbs and add.

When squash is ready, arrange nicely on a platter, then use a spoon to drizzle sauce onto squash wedges. Serve hot.

Serves: 4

Source: Chef Andrew E Cohen