December 2, 2010
Sweet & Savory Kabocha Squash
Here’s what I don’t get. Why don’t the conventional supermarkets carry it? Why the heck are they only carrying butternut and acorn squash? Oh, I’ve seen a delicata here and there, but never a kabocha. I will have to make it a point to talk to the produce manager the next time I’m there.
So, tell me. What’s your favorite squash?
Sweet & Savory Kabocha Squashrecipe by Ellen Allard
- 1 medium-sized kabocha (pronounced ka-boo-cha) squash
- 3 tbsp olive oil
- 1 tbsp wheat-free tamari
- 1 tbsp agave or maple syrup
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of kosher salt
Combine the olive oil, tamari, agave or maple syrup, cinnamon, nutmeg, and salt, mixing thoroughly. Set aside.
Using a cleaver or very sharp butcher knife, cut the squash in half through stem. Remove seeds and pith. Take each half, turn so that open side is face down. Using cleaver, cut kabocha squash into half-rings. It helps to sink the cleaver gently into the squash and then rock the cleaver back and forth until it cuts through the squash.
Place the half-rings of squash onto a baking pan. Brush the top of each ring with the oil mixture. Bake for 20 minutes.
This is the last week of Squash Fest. A big thank you to the participating bloggers! You can see the previous Squash Fest posts here:
- Curried Roasted Butternut Squash Soup
- How to Roast Butternut Squash
- Butternut Squash Dessert
- Sausage Stuffed Acorn Squash
- Cushaw Pecan Pie
- Apple & Walnut Stuffed Acorn Squash
- Delicata Squash Stuffed with Orzo
- Acorn Squash Stuffing
Labels: Squash Fest
Thanks for sharing Ellen :)
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