Kabocha Squash
When the air gets crisp and leaves begin to fall, my mind’s eye shifts to warm images of steaming soup, squash and root vegetables baked until soft and golden, and plenty of meals shared with family a...
Dutch baby pancakes were introduced to the United States in the early 1900s at Manca’s, a diner in Seattle, as a spinoff from the German Pfannkuchen. Dutch baby pancakes are a delicious cross between a popover and a crepe and can be served with a variety of toppings. This version, topped with roasted kabocha squash and bacon, is a perfect combination of sweet and savory and can be enjoyed for breakfast, lunch or dinner.
Ingredients
- ½ small kabocha squash, about 1 pound
- 3 tablespoons brown sugar
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 teaspoons soy sauce
- 1 tablespoon toasted sesame oil
- ½ cup whole milk, room temperature
- 3 eggs, room temperature
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons butter, melted and slightly cooled, divided
- 3 pieces bacon, cooked until crispy, roughly chopped
- Chopped scallions
- Maple syrup
Instructions
Serves 4
Preheat oven to 400°. Cut the squash in half, scoop out and discard the seeds, then cut the squash into ¼-inch slices. Mix the squash slices, brown sugar, cayenne, cumin and cinnamon in a large bowl; toss until the squash is evenly coated. Add the soy sauce and toss again. Spread the squash on a sheet pan lined with parchment paper and drizzle with sesame oil. Roast in the preheated oven for 12 to 15 minutes until just barely tender. Remove from the oven and set aside.
Increase the oven temperature to 425°. On the stovetop, heat a 10-inch cast-iron pan over medium-high heat. While the pan warms up, blend milk, eggs, flour, salt, pepper and 2 tablespoons melted butter in a blender for 1 minute until frothy. When the pan is very hot, remove from heat, add 2 tablespoons of butter and swirl to coat the entire pan. Pour the batter into the pan, spoon the roasted squash into the middle of the batter and quickly place the pan in the oven. Bake for 18 to 22 minutes. Don’t open the oven during baking or the pancake will deflate. Remove from the oven once it is puffed and golden. Top with bacon, scallions and maple syrup.
Edible Michiana original recipe
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