Quick Side Dish: Balsamic Glazed Kabocha

Fall is upon us, which means the holidays are just around the corner. I've already started testing dishes on my guinea pigs in preparation for all the dinner parties and family get-togethers the season entails. With big cubes of tender kabocha pumpkin, sweet red bell pepper and whole basil leaves glazed in a tangy balsamic glaze, this quick side dish was a recent hit. It's the perfect way to add a splash of color to your autumn table.

Frying all the ingredients not only preserves their vibrant hues, but it also makes them sweeter and more flavorful. The basil, in particular, retains its stunning emerald green color while becoming crisp and translucent. Just be sure to remove any excess water from the surface of the leaves and use care when you fry them as they will splatter and pop.

Although kabocha should be available in most upscale grocery stores around this time of year, if you can't find it, you can substitute butternut squash or acorn squash in its place.