If you follow my blog or have browsed any of my recipes you can probably tell that I really
like (scratch that) love squash. Which I think is weird because as a kid I thought squash was GROSS, when it was prepared for me it had a slimy texture, bland taste and just didn’t jive for me. Are you with me?
I do not discriminate and will often find butternut, spaghetti and acorn squash in my shopping cart! This fall I started experimenting with varieties I had not tried before; I quickly fell in love with Delicata (which you may remember from this post) and now have a new appreciation for Kabocha. A Kabocha squash looks like a green pumpkin with warts, so no, it is not very inviting but it does have a beautiful orange flesh that is full of beta carotene, iron, potassium and vitamin C.
You probably know that squash is a pain to open and Kabocha is no different. I used a very big and sharp kitchen knife and sliced (or better yet, hacked) the top off, just like you would do if you were carving a Jack-o-lantern. I scooped out the seeds and proceeded to quarter the squash and finally I cut it into slices.
There are so many recipes out there for squash and Kabocha; from purees, soups, in salads, as a baking ingredient for pancakes, muffins, and more. I decided to simply roast mine and the result was rich and flavorful; the squash had a very velvety, fluffy texture and practically mashed itself. It would be a great squash to use in a mashed recipe or as a soup base and I can definitely see the appeal in using it in baked goods. I read that you can eat the skin but I didn’t particularly care for it, it was a little too chewy for me.
- A large, sharp kitchen knife
- Roasting or baking sheet
- Silpat mat or aluminum foil
- 1 Kabocha squash
- 1/3 cup melted coconut oil
- Salt and Pepper
- Pre-heat oven to 425
- Prepare the Kabocha; cut off the top, remove the seeds, quarter and slice
- Toss in a large mixing bowl with the coconut oil
- Scatter on the baking sheet; try to avoid overlapping pieces as much as possible
- Sprinkle with salt and pepper
- Roast for 15 minutes, flip and roast 15 more minutes
- Squash is done with it is tender when poked with a fork