This dish is a perfect pairing! Savory sautéed mushrooms glazed with balsamic vinegar, on top of a sweet but light kabocha squash puree. It’s a little bit creamy and a little bit tangy! Eating a variety of mushrooms is a great way to boost your intake of minerals like selenium and potassium, too.
- Yield: 4 Servings
- 1 medium kabocha squash, about 3½ lbs (1.6 kg)
- 3 tbsp (45 ml) duck fat, divided
- 1 cup (140 g) diced onion
- 2 cloves garlic, chopped
- 6 fresh sage leaves
- ¾ tsp salt, divided
- 1 lb (454 g) white or cremini mushrooms, sliced
- 2 tbsp (30 ml) balsamic vinegar
- Preheat the oven to 400°F (205°C). Carefully cut the kabocha squash in half and scrape out the seeds. Line a baking tray with parchment paper or foil and place the squash cut-side down onto the tray. Roast until the squash is tender when you pierce it with a fork, about 45–60 minutes. Set aside to cool slightly.
- Add 2 tablespoons (30 ml) of the duck fat to a skillet over medium heat. Add the diced onion to the skillet and cook until softened, about 5 minutes, then add the garlic and sage leaves to the pan and cook for another minute or so. Transfer the onion, garlic and sage to a blender or food processor. Add the remaining duck fat to the pan, along with ¼ teaspoon of the salt and the sliced mushrooms. Cook for about 10 minutes, stirring occasionally, until the mushrooms are just tender. Pour in the balsamic vinegar and cook until the mushrooms are glazed, about 2–3 minutes. Remove the skillet from the heat and keep warm.
- Scoop out the roasted squash and add it to the blender or food processor along with the rest of the salt. Puree together until smooth. To serve, spread the kabocha squash puree on the bottom of a serving dish and pile the glazed mushrooms on top.