Can I eat the skin of kabocha squash in this recipe?

Yes, the recipe specifies to cut the squash with the skin intact, as it softens beautifully when roasted and is perfectly edible.

What kind of vegan butter should I use for the maple glaze?

The recipe suggests unsalted vegan butter, coconut oil, or vegetable oil melted, giving you flexibility to use your preferred plant-based option.

How do I ensure the sage leaves become crispy when fried?

To get crispy sage, heat about 1/2 inch of olive oil over medium heat in a saute pan, then fry the sage leaves for 2-3 minutes, flipping halfway, until they are lightly browned and crisp.

Are pine nuts essential for this dish, or can I substitute them?

The recipe calls for toasted pine nuts for serving, which add a desirable nutty texture and flavor. While not strictly essential, they significantly contribute to the dish's overall profile.

How should I store and reheat any leftover Kabocha With Maple Butter Glaze and Fried Sage?

Store any leftovers in an airtight container in the refrigerator. Reheat gently in the oven or microwave, though the fried sage may lose some of its original crispness.

10 years ago

Kabocha With Maple Butter Glaze and Fried Sage
[Vegan]

SR By: Sabrina Russo

Author Bio

Hey, my name's Sabrina. I live in NYC and have professional work experience as both... Read More

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Roasted kabocha squash slices, maple glazed, topped with crispy fried sage and pine nuts, served on a plate.

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Kabocha With Maple Butter Glaze and Fried Sage [Vegan]

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Butter squash is a delicious, golden-hued favorite in the fall, but if you feel like trying something new, check out this kabocha dish! In this recipe, the orange squash is sliced, tossed in a buttery mixture of maple sugar, cinnamon, and vegan butter, and then baked until brown. As if... Read More

Ingredients You Need for Kabocha With Maple Butter Glaze and Fried Sage [Vegan]

1/2 of 1 medium kabocha squash, seeds and stem removed
2 tablespoons unsalted vegan butter, coconut oil, or vegetable oil melted
1 teaspoon light brown sugar
1 teaspoon apple cider vinegar
1/4 teaspoon sweet, smoked paprika
Salt and fresh cracked pepper
10 medium-sized sage leaves
Olive oil, for frying
1 tablespoon pine nuts, toasted

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How to Prepare Kabocha With Maple Butter Glaze and Fried Sage [Vegan]

Preheat oven to 400°F. Cut squash (skin intact) into 1-inch thick slices. Whisk together melted butter, maple, sugar, and paprika. Place squash on baking sheet and drizzle over butter mixture. Season with salt and pepper, and toss to coat.
Bake in center rack of oven for about 20 minutes, flipping half way through, or until browned and softened.
For sage, heat a 1/2 inch of oil over medium heat in a sauté pan. Add sage leaves and fry about 2-3, flipping half way through, or until lightly browned and crisp. Drain on paper towels.
For serving, top squash with sage leaves and pine nuts.