Kabocha Recipe

Roasting the Kabocha

Preheat your oven to 400°F (200°C). Cut the kabocha squash in half and remove the seeds. Place the halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes or until the squash is tender when pierced with a fork.

Making Brown Butter

In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and allow to cool slightly.

Preparing the Crème Fraîche Mixture

In a bowl, combine the crème fraîche with the lime powder, salt, and pepper. Mix well until smooth.

Combining the Ingredients

Once the kabocha is done roasting, remove it from the oven and let it cool slightly. Scoop out the flesh and mash it in a bowl. Mix in the brown butter until well combined.

Serving

Serve the mashed kabocha in a bowl, topped with a generous dollop of the lime crème fraîche mixture. Optionally, drizzle some extra brown butter on top for added flavor.