An ode to my favorite squash, you are faboosh my friend. Your pillowy texture is subtle and sweet. You are my ultimate comfort food! If you have never tried kabocha, puh-leeze do yourself a favor and snatch one up from your market. It’s a winter squash (nearly out of season for those of us who don’t have a wonderful Californian growing season). It is not a buttercup squash even though Wikipedia says it is one. I know, in college Wiki was your go to when you felt like having an affair on Google. But take it from a fellow lover of the kaboch…HEAB will set you straight.
1. Do you love kabocha?
2. What is your favorite way of eating this squash?
I love mine roasted (375* F for 20-30min depending on size) and topped with chopped raw almonds, heaps of cinnamon, blueberries and a dollop of Greek yogurt
Way to spread the kabocha love my friend.
Favorite way to eat our beloved kabocha? Roasted in a 425 degree oven, in thin strips, peel-on, straight-up plain.
there you are, another kabocha fan!!! you´re my clan then!!
I eat it almost every night as dessert and as comfort. if it´s ripped, i like to steam it and then freeze for 5 min. if it´s not, i roast it.
love them! we call them jap pumpkins in australia – at the local fruit n veg shop you’ll heaps of them. I love them cause they are so easy to chop the skin off before cooking, so then you can steam with with your other veggies.
I live in the USA now, they aren’t readily available here so I am going to try and grow my own this year.
yeah they do seem a bit tough to come by in US! i find them at asian grocers but i think they are out of season now
i miss them so fluffy and pumpkin-ny delish!