Japanese Black Futus Squash with Hazelnuts
The delicious Japanese Futsu squash pairs perfectly with Oregon-grown hazelnuts in this dish from Chef Brian Stafford.
If you find yourself with a Japanese Black Futsu squash, you are in for an enjoyable treat. With its creamy texture and hazelnut flavor, it pairs perfectly with these Asian flavors. As the days get shorter, find gratitude and warmth by sharing this dish with others. Alternatively, the Kabocha squash would be an easily accessible and delicious choice as well.Chef Brian Stafford
Recipe development and photography by Brian Stafford. Instagram: @dulcegrasosalado
- 1 Medium Japanese Black Futsu squash (or Kabocha)
- 2 T Laurel Foods hazelnut oil
- 1 tsp Sesame Oil
- 1 cup Vegetable broth
- 1 T Tamari
- 2 T Mirin
- 1 tsp Chili garlic paste
- ¼ tsp Brown sugar
- 2 T Fine chopped cilantro
- 1 T Fine chopped fresh mint
- 1 T Fresh lime juice (Half of a fresh lime)
- ¼ cup Chopped Oregon hazelnuts
- Cut Futsu in half, seed and then proceed to cut into 8–10 half-moons.
- Combine broth, tamari, mirin, chili paste and brown sugar in a bowl and set aside.
- Heat a large cast iron pan over medium high heat. Add both oils to pan until oil begins to smoke. Add squash to pan carefully and cook a few minutes until slightly brown. Flip and brown squash on the other side.
- Add liquid mixture to pan, reduce heat to medium and simmer about 20 minutes or until squash is tender when pierced with a sharp knife. Flip squash over midway through.
- The liquid in the pan will reduce and become a thick syrup. Shake the pan to coat all pieces. Reserve any remaining pan juices to pour over squash when serving.
- Plate squash, pour over remaining pan juices then garnish with fresh cilantro, fresh mint, chopped hazelnuts and fresh squeezed lime juice.