Roasted Kabocha Squash

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This isn’t just any ordinary squash recipe. Chef Will Gilson elevates the seemingly simple dish by adding sage-infused brown butter, your choice of buffalo or fresh mozzarella and a handful of arugula lightly tossed in olive oil. It’s fresh, flavorful and basically screams fall — what’s not to like? Kabocha squash (also known Japanese pumpkin) is the preferred gourd, but buttercup or butternut squash will work fine too.


Servings: 4


  • 1 large kabocha, buttercup or butternut squash, peeled seeded and cut into 1/4 inch slices
  • 1/4 stick butter
  • 10 sage leaves
  • 1 ball (4 ounces) buffalo or fresh mozzarella
  • 4 tablespoons extra virgin olive oil
  • 4 ounces fresh arugula
  • salt and pepper to taste


  1. Season squash with salt and pepper, then roast in a preheated 350º oven for 10-15 minutes.
  2. Meanwhile, heat a sauté pan over medium-high heat. Add the butter and allow it to brown until the smell resembles freshly baked cookies. Add the sage leaves and gently fry until the sage leaves become crisp but not burned.
  3. Arrange the squash on a plate or platter and top with shreds or slices of the buffalo mozzarella.
  4. Finish with sage leaves, a little of the brown butter and arugula that has been lightly tossed in olive oil and salt and pepper.

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