As avid cooks and foodies we all want to discover new ingredients, have you tried to cook a kabocha squash recipe yet?
Kabocha squash is a Japanese pumpkin with a dark green skin and a bright orange interior. Sweeter than butternut, it actually has a texture unique from any other squash I have had. The flesh has a thick starchiness not unlike a yam or a potato. The skin is thin and edible, and absolutely delicious roasted or deep fried.
The kabocha squash recipe below is an ultra simple preparation of kabocha squash, but I urge you to try it out for yourself, it is my family’s new favorite.
Balsamic Roasted Kabocha Squash Recipe
(serves 4)
Preheat oven to 350F. Cut squash into quarters and remove seeds. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. But squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat. Cover with aluminum foil and bake for an hour.
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