Have you found kabocha squash yet? Even Kroger, my local grocery store is now selling it ($.69 a pound – yippee!). For those of you that don’t know, kabocha is often labeled as Buttercup Squash, and it also goes by the name Japanese Pumpkin.
EDITED TO ADD: I’ve since learned that although similar in taste and appearance, Buttercup and Kabocha squash are indeed 2 different types of squash. Sorry for any confusion this post may have caused.
When I first started eating kabocha, I would cut it up into bite sized chunks, steam it, eat some, and then store the rest in the fridge for later. I swear it starts calling my name as soon as I shut the refrigerator door…Heather, come eat me. Just one more piece…and another…maybe one more. Before ya know it, I’ve eaten 5 pounds of squash. It’s that good, or maybe I’m just a pig. CD, no comment. 😉
Now that Fall is here, I am loving roasted kabocha. I slice my little pumpkin in half, scoop out the seeds, and place the halves face down on a cutting board. I then slice it into strips – about 1/2″ thick and roast on parchment lined baking sheets (usually takes 2) in a 425º oven for 40 minutes. Comes out perfect every time, and I usually just eat it plain.
This week, I decided to try some new ways of cooking/eating kabocha.
1. Teresa was told by a farmer at her local’s farmer market that the proper way to cook a kabocha squash is to “slow cook” it whole and unpeeled at lower temps. He said to roast it at 275º until the whole house smells wonderful. Teresa was kind enough to pass these instructions on to me, and I tried it yesterday.
This is by far the easiest method for preparing kabocha squash. After about 2 hours, it basically fell apart when I cut it in half. In fact, I may have cooked it too long. The flesh basically steamed cooked, and although it was yummy, I missed that dry roasted crisp taste.
On the advice of another reader (Hey Dawn!), I decided to doctor up my kabocha up a bit rather than eat it plain.
Dawn recommended pouring unsweetened hemp milk over cooked kabocha with a touch of Celtic sea salt. Since I didnt’ have any hemp milk on hand, I used So Delicious Vanilla Coconut Milk Creamer. This tasted decadent, and I highly recommend this dish for those of you seeking a healthy dessert. So sweet and so good. Thanks Dawn!
Next up…I’m sure y’all saw this one coming…
This was good, but almost too sweet. Into the ice-cream maker, went 3 chunks of leftover roasted squash, 2 cups unsweetened almond milk (thanks for the suggestion reader Katie!), 2 stevia packets, vanilla, pumpkin pie spice, and 1/2 tsp guar gum. Too much stevia maybe? I don’t know, but I still think my favorite way to eat kabocha is plain and roasted.