Yummy delicious Chestnuty tasting Kabocha Squash is often paired with brown butter,  sage and Chestnuts in American and Italian Recipes.

I made some very light Kabocha Squash Dumplings and thought of an original really delicious sauce using my leftover squash.

Place your squash on a pan with a little water and cover it with foil.

You roast your squash in a 375 degree oven for somewhere usually between one and two hours depending on it’s size, or until fork tender. Then when the squash is cool enough to handle cut it in half and remove the stringy seeds.

Then scrape out the flesh.

You are left with creamy soft Kabocha Squash.

I removed 1 pound of squash for the dumplings and the leftover I used for my sauce. I didn’t measure it but I’m guessing it was around three cups.

Ingredients

Around 3 cups of cooked soft smooth Kabocha Squash

1 cup of vegetable stock

splash of heavy cream

pinch nutmeg

pinch white ground pepper

pinch saffron.

Directions

Cook in Fry Pan till it reduces to desired consistency.

It was delicious over Kabocha Squash Dumplings

It was the saffron and other delicate spices that really make the squash pop with complimentary flavors that weren’t over powering.