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Roasted Kabocha Squash with Duck Sausage




Difficulty:Moderate
Prep Time:45 Minutes
Cook Time:30 Minutes
Serves:4

Nutritional Information

This recipe utilizes both indirect and direct heat. The vegetables can be roasted over direct heat but care should be taken in order to not overcook.

Ingredients

  • 1 ea. Kabocha Squash, cut in half seeds removed large dice
  • 1 ea. small zucchini, large dice
  • 1 ea. duck and port sausage
  • 2 ounces Blue cheese, crumbled
  • 4 ea. beet , large dice
  • 2 ounces pepitas , roasted
  • sumac , as needed
  • chile flakes, as needed
  • 4 ounces pickle red onion, see recipe

Directions

  • 1. Pre heat Egg to 400℉ with Plate setter for indirect heat.
  • 2. Wrap beets, squash, and zucchini in foil separately. Roast until tender about 30 min. The zucchini will be done first followed by squash, and then beets. Replace Plate Setter with Cast Iron Grate and grill sausages over direct heat. Toss vegetables together and serve with sausage and garnish with bleu cheese, pepitas, pickled onions, and sumac.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828