"Kabocha squash combines with bacon, sage, and balsamic glaze to form a delicious winter side dish! Fancy enough for a holiday dinner, but simple enough for a random weeknight as well!"
Best Ever Kabocha Squash with Bacon and Sage
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Prep time: 12mins
Cook time: 15mins
Serves or Makes: 6 people
Recipe Card
ingredients
- 1 whole Kabocha Sqush, peeled, seeded, and cubed,
- 4 slices thick cut apple smoked bacon,
- 2 medium yellow onions,
- 1 3/4 cup chicken broth,
- 1 tablespoon fresh sage leaves, minced,
- 1 1/2 teaspoon salt,
- 1/2 teaspoon ground black pepper,
- balsamic glaze, for serving
Method
Step 1
Seed, peel, and dice the kabocha squash. I cut mine until they're about the size of two small dice. Cut bacon into 1/2" pieces. In a medium-large saucepan, cook bacon over medium heat until crispy, about 4 minutes. Remove bacon and set aside on paper towel-lined plate. Reserve about 2 tbsp drippings in pan. Add onion to pan and sauté over medium heat about 5 minutes, until mostly soft. Add cubed squash, season with salt and pepper, and stir for two minutes. Add 1 1/4 cups broth (not all of it!) and leave covered over medium-low heat for approximately 12 minutes, stirring occasionally. Cubes should be tender but still firm. Add more broth if needed. We want the end result to still have squash cubes, not end up mushy. Remove lid, and stir in bacon and sage. Let cook for approximately three more minutes. Taste to see if more salt and pepper are needed. Top with balsamic glaze right before eating. Enjoy!
Step 2
Recipe Notes Squash sizes vary, so taste to see if more salt and pepper are necessary. Chopping a kabocha squash: I find it easiest to cut the kabocha into quarters. I cut off one side (not through the stem, since it's difficult to cut), then continue rotating around the squash cutting off the three other sides. Then I scoop out the seeds and strings, and then cut the peel off. (The outside of the squash is edible once cooked, but I think cutting it off is better for this recipe.) Once seeded and peeled, then just cut them into small cubes! Kabocha squash can be found year-round in most Asian and Middle Eastern supermarkets. Recipe adapted from the sticker on a kabocha squash sold at Trader Joes.