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Kabocha Squash

July 4, 2010

I have a new favorite veggie which is new to me but definitely not new to those who have greater access to ethnic markets or who simply live in big cities.   Kabocha squash also known as ‘Japanese pumpkin”, is a larger variety of squash which is sweeter than butternut squash and has a consistency close to a sweet potato but far fewer calories.   It’s delicious and I already have a dozen recipes keeping me up at night  (sad I know).   For now though I’ve simply been cutting it into cubes and mixing whatever I crave at the moment into a bowl.    It gets a bit weird so bear with me…

By far the easiest way to prepare squash (and I’ve tried many ways!) is to simply bake it whole in the oven.  Just pierce it in several place and set your oven on 300-350 for about an hour depending on the size of the squash of course.  Let it cool and now you can cut it in half without a power saw and scoop out the seeds.    Now it’s time to create my delicious ‘mess’ of Kabocha, left over bbq’d tofu, pumpkin seeds, feta cheese (yeah that’s right) reduced balsamic and cayenne.

Yum!   so good and I had it the next day again but with left over chicken strips and blue cheese.  I can’t wait to try a dessert with it now!

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