This dish makes a beautiful centerpiece to a holiday meal, filled with a medley of savory glazed autumn vegetables. The squash serves as a stunning holiday serving bowl that will keep the vegetables warm while mingling and infusing the flavors. It also makes a beautiful presentation when the squash is sliced and served on each plate with a spoonful of the vegetables.
2 kabocha squash (4-5 pounds each)
1/2 teaspoon salt (for sprinkling into each of the squash cavities)
1/4 teaspoon pepper (for sprinkling into each of the squash cavities)
4 cups small Brussels sprouts
4 cups carrots, diced
2 cups shallots, peeled (halved if large) ** or 2 cups peeled baby onions
2 cups turnips, diced
2 cups parsnips, diced
12 garlic cloves, peeled and left whole (halved if large)
2 cups vegetable broth
1 tablespoon sugar
1 1/2 teaspoons dried thyme
1Preheat oven to 375 degrees F.
2Line baking sheet with parchment paper.
3Bake Kabocha squash whole until a knife slips in easily, about 45 minutes.
4Let the squash rest for 15 minutes and then cut them around the stem in the same way we cut pumpkins for making Halloween jack o’lanterns.
5Remove the seeds and stringy parts in the seed cavity.
6Season the cavity with the salt and pepper and set aside.
1Trim ends of Brussels sprouts; remove the tough outer leaves.
2Cut an "x" in the bottom of each sprout so heat penetrates better.
3Combine Brussels sprouts and all remaining ingredients, including 1 teaspoon salt and 1/2 teaspoon pepper, in a larger pot.
4Bring to a boil over high heat.
5Reduce heat to moderate and simmer, uncovered, stirring occasionally, until liquid reduces to a glaze and vegetables are tender, about 20 minutes.
6Divide vegetables between the squash cavities.
7Serve by cutting the squash and portion a slice of squash with a serving of vegetables for each plate or serve family style.