Kabocha Squash

Kabocha is a new favorite of mine, because it has an edible rind (once cooked); you don’t have to peel it. It is a variety of winter squash that’s become increasingly common sight in supermarkets and farmer’s markets. It is sweeter than butternut squash, with a firmer, less watery flesh.

INGREDIENTS

• 1 large (or 2 small) Kabocha squash
• 2 tablespoons olive oil
• 1 teaspoon salt

FLAVOR PROFILE #1:

• 1/2 teaspoon ground black pepper
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon garam masala
• 1 teaspoon ground cardamom

FLAVOR PROFILE #2:

• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

METHOD

Preheat oven to 400 degrees F.

Prepare Kabocha squash by slicing off any hard stem, then cutting it in half (around the equator). Using a spoon, scoop out the seeds from each half, then cut it into strips or pieces of 1 inch or less.

In a large bowl, combine all of the squash pieces, together with olive oil and salt. Then choose one of the flavor profiles to best suit the dish you are accompanying: choose curry or middle-eastern flavors; warm flavors such as cinnamon, clove and ginger; or just roast with olive oil, salt & pepper. Toss well to coat each piece of squash before transferring to a sheet pan.

Bake in a hot oven for 30 to 45 minutes until the pieces are caramelized to your preference (I like them well browned). Remove and serve immediately, or this will hold on a buffet, at room temperature, for several hours.