Kabocha Squash with Sunchokes, Mushrooms & Cheese

This is the second vegetarian entrée option for your Thanksgiving meal…or any other time. Last week I posted a Roasted Acorn Squash recipe. Take your pick or serve both and let your guests choose. They are terrific. An obvious but unappreciated upside to stuffing and baking squashes is as the ingredients cook gently inside, they infuse their flavors into the gourd’s flesh, and the dish becomes more than the sum of its parts.

Kabocha squash are available year round. The flavor and texture of the Japanese pumpkin is likened to that of a sweet potato crossed with a pumpkin and sweeter than butternut squash. You can easily recognize a kabocha by its dark green color with some celadon colored strips and a dull surface. Similar in shape to a pumpkin, it is a bit more squat, has a very short grey stem and is denser than a pumpkin because of its smaller cavity. The firm flesh inside is an intense yellow-orange color. Sunchokes, also called Jerusalem artichokes, are an edible knobby looking tuber, which look a lot, like ginger root. They grow underground, much like a potato. You do not need to peel them; the skin is edible. Simply scrub them clean under cold running water with a stiff brush. They taste slightly nutty, and savory like a cross between an artichoke heart and the best potato you’ve ever had.If you have not tasted Tallegio cheese, you are in for a treat. It is a semi-soft Italian cheese that has a strong aroma but its flavor is comparatively mild with a buttery, fruity taste. The texture is moist to oozy. Spread any leftovers on bread and enjoy. If you have to substitute, I would recommend a strong Limburger, Fontina or Gruyere.

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Name: Kabocha Squash with Sunchokes, Mushrooms & Cheese
Prep time: 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 Kabocha squash about 3 lbs. each (or sugar; pie pumpkins); Kosher salt; Freshly ground black pepper; Freshly ground nutmeg; 3 Tb unsalted butter; 4 ounces dried mushrooms - can be porcini alone or a mix of porcini,oyster and chanterelles; 3 Tb extra-virgin olive oil plus more for drizzling; 10 large cipollini onions thinly sliced (or leeks); ¾ lbs sunchokes scrubbed and thinly sliced, about ¼ inch (unpeeled); 3 Tb chopped fresh sage; 1 C fresh breadcrumbs; ½ lb Taleggio cheese cubed; White truffle oil or shavings of white; truffles (optional)

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INGREDIENTS

2 Kabocha squash about 3 lbs. each (or sugar
pie pumpkins)
Kosher salt
Freshly ground black pepper
Freshly ground nutmeg
3 Tb unsalted butter
4 ounces dried mushrooms - can be porcini alone ; or a mix of porcini,oyster and chanterelles
3 Tb extra-virgin olive oil ; plus more for drizzling
10 large cipollini onions ; thinly sliced (or leeks)
¾ lbs sunchokes ; scrubbed and thinly sliced, about ¼ inch (unpeeled)
3 Tb chopped fresh sage
1 C fresh breadcrumbs
½ lb Taleggio cheese ; cubed
White truffle oil or shavings of white
truffles (optional)

Servings

INSTRUCTIONS

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NOTES

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Kabocha Squash with Sunchokes, Mushrooms & Cheese

2 Kabocha squash about 3 lbs. each (or sugar 
  pie pumpkins) 
  Kosher salt 
  Freshly ground black pepper 
  Freshly ground nutmeg 
3 Tb unsalted butter 
4 ounces dried mushrooms  - can be porcini alone or a mix of porcini,oyster and chanterelles
3 Tb extra-virgin olive oil plus more for drizzling
10 large cipollini onions thinly sliced (or leeks)
  ¾ lbs sunchokes scrubbed and thinly sliced, about ¼ inch (unpeeled)
3 Tb chopped fresh sage 
1 C fresh breadcrumbs 
  ½ lb Taleggio cheese cubed
  White truffle oil or shavings of white 
  truffles (optional)

Preheat the oven to 350-degree F.

Put 4 oz dried mushrooms in a large bowl. Cover with boiling water. Set aside.

Scrub clean the kabocha squash and cut off the top quarter of pumpkins (including stems). Scrape out and discard seeds and fiber.

Generously season pumpkin cavities with salt, pepper and freshly grated nutmeg. Put 1 Tb butter in each cavity.

In a large sauté pan over medium-high heat, warm 3 Tb olive oil.

Add 10 large thinly sliced cipollini onions and cook, stirring, until translucent, 5 minutes. Season with salt.

Stir in very thinly sliced unpeeled ¾ lbs of sunchokes and cook 5 minutes, stirring occasionally.

Reduce heat to medium, cover and cook 10 minutes.

Meanwhile drain mushrooms and roughly chop. Add mushrooms to pan. Cook 2 minutes more. Season mixture to taste with salt, pepper and nutmeg.

Stuff squash: Put squash on a rimmed baking sheet or roasting pan. Divide filling between cavities, packing down if necessary. Drizzle olive oil, cover with foil and cook in oven until tender, about 2 hours.

Meanwhile in a sauté pan over medium-high heat, melt remaining 1 Tb butter.

Add 3 Tb chopped fresh sage and cook 1 minute. Add 1 C fresh breadcrumbs and cook, stirring, until toasted, about 5 minutes. Season with salt and pepper and set aside.

When squash is finished baking, remove from oven and mound each with cubed Taleggio cheese.

Return to the oven until cheese melts, 5 minutes.

Divide breadcrumb mixture over tops and return to oven for 2-3 minutes.

Drizzle a little optional white truffle oil over squash.

Let rest 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 4 Servings

Calories: 277
Calories from Fat: 183 (66%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 2g
Cholesterol 22.9mg		7 %
Sodium 244.2mg		8 %
Potassium 58.9mg		2 %
Total Carbohydrate 20.3g		6 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 19g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 277

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