Kabocha squash or Japanese pumpkin is an ugly thing. Green and often kind of knobby and gnarly on the outside. Although sometimes there are nicer looking, smoother skins (wait, am I talking squash or facials? :p).
The kabocha available at the Chinese supermarket last week were an ugly bunch. Large and ugly. I don’t usually buy such big ones but I had a hankering for oven-roasted squash!
So here it is – one kabocha squash done three ways!
Oven roasted kabocha squash, sprinkled with olive oil, salt and pepper
(Bake at 375 for 20-25 minutes until soft).
You could leave the skin on – it is edible and kind of tasty, and I guess nutritious? But the squash I bought was kind of sandy on the outside and didn’t look very tasty.
Spaghetti with garlicky sauteed kale, oven-roasted kabocha squash (as above, cut into cubes) and crispy bacon, sprinkled with parmesan cheese. Inspired by a recipe from a Donna Hay magazine.
Then a kabocha squash bread, that is, a pumpkin bread recipe (this one by Brown Eyed Baker). I substituted the canned pumpkin for kabocha (microwaved until soft and mashed), reduced the sugar to 2 1/4 cups (kabocha squash seems to me a bit sweeter than pumpkin), replaced the nutmeg (didn’t have any) with a pinch of cinnamon and all spice. No nuts because of Wee Reader’s allergy. Moist, gently sweet, and kabocha-y! Yum!
A note to those new to kabochas, it is a tough one to crack. A sharp knife, some muscle work and plenty of patience!
Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs
That spaghetti looks MMMMM-delicious. I’m determined to do more squash/pasta pairings this fall and winter. Lovely photos!
Thanks! It was a nice combination of salty, bitter (just slightly) and sweet!
I love squash, so all of these look good. But that kale and pasta dish looks extra-yummy.
I think I may have had this squash in a restaurant – one of those “several variety of roast squash” dishes. This one was my favourite – I liked that it didn’t mush down as much as the others but tasted firmer and nuttier.
I went to my first Chinese grocery store recently and saw the most colorful vegetables, so I’m loving this.
I hope you give some of the colorful vegetables a try!
Mmm, the pasta looks really good (because it’s so colourful) but the bread comes a close second! Squash season ftw!
Hey! Glad to have you commenting again!
Yum! That pasta looks delicious!
Yes it was! 🙂
Comments are closed.