Saturday, February 9, 2008

Kabocha squash

Before starting this blog, I would post recipes on various other sites on the internet. In the interest of compiling all my food postings on one site, I reprint them here. Originally posted 13 January 2008.

I highly recommend kabocha squash. Get ones with very green skin — they will be easier to cut. Slice in half "hamburger-style" (horizontally), and scoop out seeds (which may be roasted and salted like pumpkin seeds). Rub the insides with coarse salt, and line in slices with quite a bit of butter (between half a Tbsp and a full Tbsp per half). Bake face-up on baking sheets in a 400-degree oven for about 50 minutes. Kabocha is not a small squash, so these make large portions per person, but they're gorgeous ("gourd-geous"), hold their shape well, and would be terrific soup bowls. (The soup itself could be served in a turban squash. Indeed, I think I might do exactly this at my future Thanksgivings, or something.)

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