This savory vegetarian Kabocha squash recipe has leeks and roasted veggies. Roasted kabocha squash is perfect for a breakfast hash or side dish. It's loaded with red bell pepper, green bell pepper, and leeks and is garnished with sour cream or creme fraiche.

Diced and roasted Kabocha Squash with Peppers and leeks on a big white plate with a wood spoon. top view. — *Purist. No sour cream. No fried egg.*

The difference between sour cream and creme fraiche

Can't find creme fraiche? Use sour cream instead - one of the big differences is that creme fraiche has a higher fat content, a smoother texture, and won't curdle when exposed to high heat because of the high fat.

Vegans use dairy free sour cream alternative for this kabocha squash recipe.

Whole Kabocha Squash - Still life — *Look at that hard winter squash beauty - The Kabocha Squash.*

Variations On Kabocha Squash and Leeks Hash

Can't find kabocha squash? Any squash will work. Try butternut squash, pumpkin, or even sweet potatoes.

Wanna up your game? Top kabocha squash breakfast hash with a fried egg and get in that extra protein and punch.

Save your seeds for later! Rinse, dry, toss with olive oil and salt and roast uncovered on a baking sheet at 275F ~ 12-15 minutes or until toasted.

Peeled Kabocha Squash - Showing How to Slice Off Hard skin — To peel: Create a flat edge by cutting off the bottom and top. Then slice off the edges very carefully! To make it easier to slice, you can always blanch the whole squash in a huge pot of boiling water for a couple minutes to slice off the skin.

Make Peeling Kabocha Squash Easier

Peeling kabocha squash is not easy. You have to have good knives and probably some decent knife skills. Create a flat edge by cutting off the bottom and top. Then slice off the edges very carefully!

To make it easier to slice, blanch the whole kabocha squash in a huge pot of boiling water for a couple minutes.

Cool the squash before handling and then slice off the top and bottom to make a level surface. Then slice off the skin. Lastly. cut the squash in half and take out the seeds and continue to chunk.

Diced and roasted Kabocha Squash with Peppers and leeks on a big white plate with a wood spoon. side view. — *Getting decadent with sour cream (creme fraiche) and a fried egg.*

Kabocha Squash and Leek Breakfast Hash

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EatSimpleFood.com

This savory vegetarian Kabocha squash recipe is perfect for a breakfast hash or side dish. It's loaded with red bell pepper, green bell pepper, and leeks and is garnished with a velvety creme fraiche or sour cream.

Author: beckie
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 5
Category: Breakfast, Side Dish
Method: Oven
Cuisine: International
Diet: Dairy-Free, Gluten Free, Vegan, Vegetarian

Ingredients

4lb Kabocha Squash, peeled, seeded, and cut into 1" chunks
¼ cup olive oil
1 green pepper, sliced
1 red pepper, sliced
1 large leek, halved, rinsed, sliced
salt
black pepper
1 cup salsa -as garnish
1 cup creme fraiche or sour cream - optional as garnish

Instructions

Preheat oven to 425F (Roast if you got it). Line a baking sheet with aluminum foil for easy clean up.
Cut the ends off the squash, peel with a knife, cut in half and seed it (see tips below about cutting squash). Place chunked squash in a bowl.
Toss squash lightly with olive oil, salt, and pepper and spread evenly on a lined baking sheet (you will probably need to roast the squash in batches so as not to overcrowd the pan). Cook ~ 25-30 minutes or until tender, turning once. Place squash in a large bowl or plate.
Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.
Slice peppers and toss lightly with olive oil, salt, and pepper and spread evenly over ⅔ of the pan. Do the same with the leeks and spread evenly on the remaining ⅓ of the pan. Roast ~ 6-10 minutes or until browned (the leeks may be done faster than the peppers so double check them ~ 6 minutes in). Add to bowl of squash and mix. Add salt and pepper to taste.
Plate and top with sour cream, salsa, and top with a fried egg if you like. Salt to taste. Happy Eating! Beckie

Notes

Winter squash are generally tough to cut. If your power and knives aren't doing the trick then bring a large pot of water to boiling and add the squash (leave room for the squash so the boiling water doesn't run over the pot). Place the squash in the boiling water and cook for 6 minutes. Carefully turn it over and cook another 6 minutes. This will make it easier to cut through the skin.
Save your seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
Can't find kabocha squash? Try butternut squash, pumpkin, or even sweet potatoes.

Things In My Kitchen:

9x13 baking sheet - Vollrath is commercial quality. Get two - it's not much more $$. On a side note, it's hard to trust someone that has clean baking sheets. They should be used & loved & stained with your hard roasting/cooking work 🙂

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