Kabocha Squash With Sage And Leeks - cooking recipe

Ingredients

1 (2 1/2-3 lb) kabocha squash (2.5-3 lbs)
1/2 cup butter (1 stick)
4 -8 leaves fresh sage, chopped into ribbons
1 leek, julienned white only
1 teaspoon salt

Preparation

preheat oven to 350.
prepare squash by washing, poking 2-4 holes into center with sharp knife.
bake whole squash in oven for 60-90 minutes, until soft.
when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
melt butter in a large skillet.
add sage leaves and fry until crisp 1-2 minutes.
add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
now add squash to skillet and mix until all butter is incorporated.