One of my most favorite things about Fall – because let’s be honest, enough people talk about Pumpkin Spice, we need something else – is Kabocha Squash. It’s sweet, nutty, has a velvety soft texture and is super versatile. Soups, sauces, sides, mains, – this somewhat rare squash can do it all.

1 Kabocha Squash
1 TBS Rosemary
1 TBS Sage
1/4 cup Parmesan Cheese
1/4 cup white wine or chicken broth
1/2-1 cup pasta water

Preheat the oven to 400. Split the squash in half and scoop out the seeds. Rub olive oil and salt and pepper across the squash. Place them on a baking sheet and pop in the oven for 30-40 minutes depending on how large the squash is – once the squash is nice and browned remove and let cool.

Once the Kabocha has cooled enough to handle, remove the flesh and add to a bowl. Mix in the spices, cheese and wine (or broth). Using an immersion blender (or do this in a food processor) blend until smooth.

Here’s where the sauce becomes super versatile. You can add more broth and create soup. Season to taste. You can boil pasta and use the pasta water to create a luscious and delicious sauce. You can spoon it over chicken, pork or lamb. You can add it to macaroni and cheese and give the dish some pizzaz! I have even used it in meatloaf. Yum. Let your imagination and your palette run wild!

Bon Appetit!