Name: Maple Juniper Roasted Pumpkin (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 Kabocha squash; 4 tbsp Maple syrup - Grade A dark robust; 2 tbsp Butter - unsalted; 1.5 tsp Juniper berries - freshly ground; 1 tsp Balsamic vinegar - aged; 1/2 tsp Fleur de sel; 1/4 tsp White pepper - ground; 4 tbsp Butter - unsalted; 1/4 cup Fresh sage leaves; 2 tbsp Pumpkin seeds - pepitas, toasted

Recipe tier

A sophisticated take on roasted pumpkin, utilizing Kabocha squash and a fragrant brown butter sage sauce. Finished with toasted pumpkin seeds for added crunch.

Total 1h

Serves 4

Steps 8

Ingredients 10

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Dinner party · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Kabocha Squash
1 1.3 kg Kabocha squash
Maple-Juniper Glaze
4 tbsp 60 mL Maple syrup - Grade A dark robust
2 tbsp 30 mL Butter - unsalted
1.5 tsp 7.5 mL Juniper berries - freshly ground
1 tsp 5 mL Balsamic vinegar - aged
tsp 2.5 mL Fleur de sel
tsp 1.25 mL White pepper - ground
Brown Butter Sage Sauce
4 tbsp 60 g Butter - unsalted
cup 30 g Fresh sage leaves
Garnish
2 tbsp 30 g Pumpkin seeds - pepitas, toasted

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 425°F (220°C).
Cut the Kabocha squash in half, scoop out the seeds, and score the flesh in a crosshatch pattern.
In a small saucepan, combine all Maple-Juniper Glaze ingredients. Simmer over medium heat for 5 minutes, or until slightly thickened. Remove from heat.
Brush the cut sides of the Kabocha squash with the Maple-Juniper Glaze.
Place the squash cut-side up on a baking sheet.
Roast for 60-75 minutes, or until the squash is tender and easily pierced with a fork. Baste with glaze halfway through roasting.
While the squash is roasting, prepare the Brown Butter Sage Sauce. Melt the butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add the sage leaves and cook for 1-2 minutes, or until crispy. Remove from heat.
Once the squash is roasted, drizzle with the Brown Butter Sage Sauce and garnish with toasted pumpkin seeds. Serve immediately.