Kabocha Squash Recipe

Roast the squash

Preheat the oven to 400°F (200°C). Cut the kabocha in half (or into large wedges if easier) and scoop out the seeds. Brush the cut faces with 1 tbs olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper. Place cut-side down on a parchment-lined baking sheet and roast until very tender, 35–45 minutes depending on size. A paring knife should slide easily into the flesh.

Scoop and purée

Let the roasted kabocha cool until comfortable to handle, then scoop the flesh from the skin into a food processor or blender. Add the remaining 1 tbs olive oil. Purée until smooth, scraping down the sides as needed. Taste and adjust seasoning if desired. Transfer the purée to a serving bowl and keep warm or at room temperature.

Make brown butter

In a small light-colored skillet over medium heat, melt 4 tbs unsalted butter. Continue cooking, swirling the pan or stirring occasionally, until foam subsides and the butter solids turn golden-brown and emit a nutty aroma, about 4–6 minutes. Watch closely to prevent burning. Remove from heat and stir in 1 tsp fresh lemon juice to brighten the flavor. Let cool slightly.

Combine with purée

Pour about 2 tbs of the warm brown butter into the kabocha purée and fold to incorporate. Reserve the remaining brown butter for drizzling and for toasting the almonds if desired (see next section).

Toast sliced almonds

In a small dry skillet over medium heat, add 1/2 cup sliced almonds and toast, stirring constantly, until fragrant and lightly golden, about 3–4 minutes. If you prefer, add 1 tbs of the reserved brown butter to the skillet for extra flavor and toss the almonds in it for the last 30 seconds. Transfer almonds to a plate to stop cooking.

Season the dip

Stir 1/2 tsp ground cumin and 1/4 tsp smoked paprika into the purée, tasting and adjusting if desired. Fold in half of the toasted almonds (reserve the rest for garnish).

Spoon the kabocha purée into a shallow serving bowl, creating a slight well in the center. Drizzle the remaining brown butter over the top so it pools in the well. Scatter the remaining toasted almonds over the dip, sprinkle 1 tbs sliced chives and 1/2 tsp flaky sea salt. If using, add a few small dollops or a swirl of 1/2 cup Greek yogurt or labneh and arrange grilled pita or crostini alongside.

Serve at room temperature. The dip can be made up to 2 days ahead; store covered in the refrigerator and bring to room temperature before finishing with warm brown butter and toppings.