Kabocha Brown Butter Almondine



Recipe by Executive Chef Robert Paik.
Photography by Ben Decastro.
Course: Appetizer, Salad, Side Dish
Author: Chef Robert Paik


  • Foil
  • Baking Sheet
  • Knife
  • Sauté Pan



  • ½ Kabocha Squash
  • 1 Tbs. Vegetable Oil
  • Salt (To Taste)

Brussel Sprouts

  • 2 lbs. Brussel Sprouts (Leaves Separated)
  • 1 Tbs. Duck Fat
  • 2 Tbs. Salt


  • 1 Tbs. Butter
  • 1 Tbs. Sliced Almonds
  • Salt (To Taste)
  • Apple Cider Vinegar (To Taste)


Prepare Kabocha.

  • Remove seeds and membrane and rub kabocha with oil; sprinkle generously with salt.
  • Wrap in foil and roast at 350° for 45 minutes on a baking sheet.
  • Allow to cool to room temperature wrapped in foil.
  • Dice the kabocha into half-inch cubes and reserve for use later.

Prepare Brussel Sprouts.

  • Bring duck fat to smoking in a pan, drop in Brussels sprout leaves and allow to sit.
  • Toss gently and allow to caramelize and color evenly.
  • Salt to season and drain on a paper towel.

Prepare Almondine.

  • Melt butter evenly, then allow to begin browning.
  • Add almonds and allow to begin to color.
  • Add kabocha and sauté in brown butter and almonds.
  • Season and sauté until kabocha is heated through. 

Plate and Serve.

  • Garnish almondine and kabocha with duck fat-caramelized Brussels sprout leaves.
  • Serve and enjoy!