Turkey Leftovers? Try Kabocha Spread

Sandwich with leftover turkey and kabocha spread. / Daina Beth Solomon

Who else is still eating turkey sandwiches?  I am, and I’m not even tired of them yet.  That’s because I have kabocha spread.  See the orange goop oozing out of the sandwich in the photo above?  Just kabocha (winter squash with a Japanese name) that’s been baked with sugar, salt and oil, pureed, and mixed with sour cream.

Thanks to my friend Betty Hallock for including the recipe in the LA Times, along with an article called “The turkey sandwich reinvented.”  Here’s the recipe, adapted from Judy Han of Mendocino Farms.  (I substituted sour cream for creme fraiche, and skipped the chutney and bacon…)

Recipe: Turkey sandwich with kabocha spread and chutney

Carved turkey sandwich with kabocha spread and ancho-bell-pepper-cranberry chutney

Total time: 1 hour, 20 minutes

Servings: Makes 2 sandwiches

Note: Adapted from Judy Han of Mendocino Farms

Ancho-bell-pepper-cranberry chutney

2 red bell peppers, roasted, peeled and stems removed

1 ounce dried ancho chiles, stems removed

1 cup sugar

1/4 cup balsamic vinegar

1 cup leftover cranberry sauce or ½ can cranberry sauce with whole cranberries

1. Place the roasted bell peppers, dried ancho chiles and sugar in a medium, heavy-bottom sauce pan. Simmer uncovered over low heat until the chiles are very soft and most of the liquid is evaporated, about 1 hour, 15 minutes. Stir in the balsamic vinegar, remove from heat and cool.

2. In a blender, or with a hand-held blender, purée the ancho-pepper mixture. (This makes 1 cup ancho-pepper purée, more than is needed for the chutney. It will keep in the refrigerator, covered, for up to 2 weeks.) Fold one-fourth cup of the purée (add more to taste) into the cranberry sauce. This makes more chutney than is needed for the sandwich; keep covered in the refrigerator for up to 2 weeks.

Roasted kabocha squash spread

1/2 kabocha squash, halved and seeds removed

1/2 tablespoon oil

1/4 cup brown sugar

1 teaspoon salt

1/2 cup crème fraîche

1. Heat the oven to 375 degrees. Place the kabocha cut side down on a cutting board and cut away the thick skin with a knife (or also use a peeler for harder-to-cut spots). Cut the squash into about half-inch strips and toss them with the oil, brown sugar and salt.

2. Place the squash on a parchment-lined baking sheet and roast in the oven until the squash is soft and caramelized, about 35 minutes.

3. In a food processor, purée the squash until smooth, adding a bit of water if necessary. Cool the purée and fold it into the crème fraîche. This makes about 1½ cups spread, more than is needed for this recipe. It will keep, covered in the refrigerator, for up to 5 days.

Turkey sandwich assembly

1/4 cup roasted kabocha squash spread

4 (about 1-inch) slices buckwheat (or other soft, artisan) bread, sliced

3 tablespoons ancho-bell-pepper-cranberry chutney

6 ounces hot hand-carved turkey breast, sliced

2 ounces cooked applewood smoked bacon

1 cup shredded romaine

Spread a generous layer of roasted kabocha spread on one side of two slices of bread and a layer of ancho-bell-pepper-cranberry chutney on the other side of the remaining slices of bread. Put several slices of turkey breast on top of the chutney. Divide the bacon between the two sandwiches, placing it on top of the turkey. Top with the romaine and invert the bread slices with the kabocha spread over the rest of the sandwiches. Serve immediately.

Each sandwich: 612 calories; 44 grams protein; 67 grams carbohydrates; 4 grams fiber; 18 grams fat; 6 grams saturated fat; 107 mg cholesterol; 25 grams sugar; 925 mg sodium.


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