Tonight, I tried out a particular squash I’ve been seeing all over the blogosphere lately. Kabocha!
Not to be confused with another love affair of mine, Kombucha.
I initially thought they were related, but apparently that was just a fantasy.
We were planning on the standard sweet potato, butternut squash, or carrot fries, but I noticed this on sale, California-grown, organic relative of a pumpkin and decided to switch it up. I love home made “fries” on game night. They taste even better WHEN YOU WIN.
Let’s pause your regularly scheduled program for a public service announcement. Congratulations to the Browns. I mean really. If anyone deserves this win, it’s the Browns’ fans. They are one of very few teams who have never won a Super Bowl. I know some of you are Steelers fans (because they’re everywhere, like frekin’ Cowboys fans) but let’s all put aside our differences and join together to praise the Browns.
I cooked this delicious squash according to the more experienced Heather. Clean thoroughly. Slice in half. Then cut into slices like a cantalope, about one inch thick. Roast at 425 degrees for 40 minutes.
I couldn’t find any flavoring suggestions so I went with my gut, and trial & error. I made 3/4 with a typical olive oil, cracked sea salt, cumin mixture all sprinkled on top before roasting (added a little garam masala at the end too because I was feeling Indian flavors). It was tasty.
Buuuut the winning combination was undoubtedly the olive oil, agave nectar, cinnamon in the second batch. Deliciosa.
Kabocha is not as sweet as butternut squash. (Not as hard to cut either). It’s not even as sweet as sweet potato. It’s just all it’s own flavor. And I have to echo Jenna on this one – the crispy, flavorful skin is the best part.