Winter Sqaush of the WEEK– KABOCHA!

Winter Sweet Winter Squash

All squash do not taste the same!  There are basically 3 families–Pepo, Maxima, and Moschata.  So far I’ve introduced you to Butternut (Moschata) and Acorn (Pepo)…NOW, I want to introduce you to Kabocha (Maxima).  Maxima is a large family of some of the largest winter squash:  Blue Hubbard, Red October, and the smaller versions Blue Ballet and Red Kuri, and all the different colors of Kabocha (Sunshine Orange, Bon Bon Green, and Winter Sweet Grey)Buttercup, with its broad shoulder and button is also a Maxima.  There are more!  This class includes most of the dark fleshed winter squash, high in dense nutrients with their own unique ‘squashy’ flavor!  (FYI–Pumpkins are Moschata–like the Butternut and French pumpkins–)

Here’s a FULL FLAVORED recipe to try— Sweet & Spicy Kabocha Winter Squash
http://www.geniuskitchen.com

INGREDIENTS

  • 1small kabocha squash
  • 3 tablespoons light brown sugar(plus more for sprinkling)
  • 1teaspoon cayenne(or hot chili powder)
  • 1teaspoon cumin
  • 1teaspoon cinnamon
  • 1teaspoon nutmeg
  • 1teaspoon salt
  • 1teaspoons soy sauce
  • 1 tablespoon sesame oil

DIRECTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with a silicon baking liner or parchment paper.
  2. De-seed and cut the squash into slices about 1/4 inch thick.
  3. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
  4. Spread the slices in a single layer on the baking sheet and drizzle them with the oil.
  5. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
  6. Serve hot or at room temperature.

And here’s a simple trick for a side dish using Buttercup (or any other Maximus):

“Transformed by steaming!  Halve & steam cut side down for 20 minutes.  Then mash with cream or olive oil & stir in sauteed onions, garlic & thyme.”

OR for the Kabocha, “Cut into large cubes & use in stews, chunky soups or curries.  The skin is edible and nutritious.”  (News to me!  I thought Delicata was the only squash with an edible peel–)

We will be stocking additional Buttercup and Kabocha at Bee Healthy on Friday, along with more Brussels Sprouts, Red Potatoes, Cabbage, Daikon radishes, and Carrots!  Stop in and pick up Fresh and Local!!–  The Farmer’s Wife

2 responses to this post.

  1. Posted by Victoria Dietz on November 15, 2018 at 8:56 pm

    Do you still have any of these?Thanks Tori Sent from my Verizon, Samsung Galaxy smartphone

    Reply

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