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Skillet Kabocha Squash with Zesty Garlic Port Sauce
A flavorful and nutritious side dish that combines roasted kabocha squash with a zesty garlic port sauce, perfect for a weeknight dinner.
⏱35 min🍽4 servings📊easy
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Ingredients
- ●1 medium, peeled and cubed kabocha squash
- ●3 cloves, minced garlic
- ●1/4 cup port wine
- ●2 tablespoons olive oil
- ●2 tablespoons lemon juice
- ●to taste salt
- ●to taste pepper
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the kabocha squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- 3
In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- 4
Add the port wine to the skillet and cook for an additional 1-2 minutes, or until the liquid has reduced slightly.
- 5
Stir in the lemon juice and season with salt and pepper to taste.
- 6
To serve, place the roasted kabocha squash on a plate and spoon the zesty garlic port sauce over the top.