Kabocha Squash Sticky Buns
Though we'll never say no to a traditional sticky bun, we wondered if we could make a version that leaned more savory than sweet. This recipe achieves just that, and makes for a festive and unique brunch dish. We began by creating a buttery brown sugar glaze (studded with salty pepitas), which ultimately coats the buns when you invert the dish before serving. Then, we added a layer of kabocha squash, which becomes tender and silky in the oven. The savory buns nestled on top are made from crescent roll dough brushed with olive oil and fresh thyme. Everything bakes together, resulting in pull-apart sticky squash buns that are utterly addictive.