Late Autumn Baked Spiced Kabocha Squash and Smoked Salmon
Savor the flavors of fall with this baked kabocha squash and smoked salmon, layered with warm spices and a hint of red onion. This cozy, elegant dish is perfect for late autumn gatherings and combines tender squash with the richness of smoked salmon, creating a unique and delicious seasonal meal.
The Taste of Autumn Joy @ Montreal
11/12/2024
Servings: 4 portions
INGREDIENTS
400g green kabocha squash, peeled and sliced into 0.5 cm thick slices
150g smoked salmon
1 medium red onion (200g), thinly sliced
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil (divided: 1 teaspoon for kabocha squash, 1 teaspoon for frying red onion)
Chopped chives, for garnish
One 12x22 cm baking dish
INSTRUCTIONS
1. Preheat your oven to 350°F (180°C).
2. Heat a pan over medium heat and add 1 teaspoon of olive oil.
Add the thinly sliced red onion and sauté for 2-3 minutes until the onion is fragrant and lightly golden. Set aside.
3. In a mixing bowl, combine the sliced kabocha squash with ground cumin, cayenne pepper, black pepper, salt, and 1 teaspoon of olive oil. Toss until the squash is evenly coated with the spices and oil.
4. Arrange a layer of seasoned kabocha squash slices on the bottom of the baking dish.
Add the sautéed red onions evenly over the kabocha layer.
Place the smoked salmon over the onions, creating an even layer.
Finish with a final layer of seasoned kabocha squash on top.
5. Place the baking dish in the preheated oven and bake for 30 minutes or until the kabocha squash is tender when pierced with a fork.
6. Remove from the oven and let cool slightly.
Garnish with freshly chopped chives before serving.
This layered bake is delightful when served warm, whether as a main course or side dish. The rich flavors and varied textures make it a truly satisfying meal.
Enjoy your Late Autumn Baked Spiced Kabocha Squash and Smoked Salmon!