Blackened squash in tomato brown butter from Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen (page 151) by Justine Doiron

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute delicata, acorn, or honeynut squash for kabocha.

  • Leahcweinstein on March 26, 2025

    This one came out …. terrible for me :/ the kabocha squash was super dry in this cooking method and the squash to sauce ratio was very high. I didn’t quite “get” the sauce. The tomato overpowers the brownness of the butter and the sweetness made it hit like a bbq sauce.

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