Name: Kabocha Squash, Shallot, and Rosemary Saute
Ingredients: 2-3 lb kabocha squash peeled, seeded, and cut into 1/2 inch dice; 3 tbsp peanut oil; 2 tbsp shallots, sliced; 1 ½ tsp fresh rosemary minced; ½ tsp salt, or to taste; ¼ tsp black pepper, ground, or to taste; 1 tbsp butter

Kabocha Squash, Shallot, and Rosemary Saute

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Servings: 4

Course: Main/Entree, Side Dish

Cuisine: Local (Hawai'i)

Calories: 56.75

Ingredients Method

Ingredients

2-3 lb kabocha squash peeled, seeded, and cut into 1/2 inch dice
3 tbsp peanut oil
2 tbsp shallots, sliced
1 ½ tsp fresh rosemary minced
½ tsp salt, or to taste
¼ tsp black pepper, ground, or to taste
1 tbsp butter

Method

Steam diced squash for five minutes. Cool and set aside.
Heat oil in a large sauté pan over medium high heat. Add the shallots and sauté for 3-5 minutes or until just beginning to brown.
Add squash and sauté for about 10 -12 minutes until tender but not mushy. Add rosemary, salt, pepper and butter.
Toss well and serve immediately, or keep warm until ready to serve.