If any of you guys are squash fans, I think you’ll really dig kabocha. Also called the Japanese pumpkin, it’s this round winter squash with a green skin and an orange-gold interior. When steamed or baked, the inside has this mellow, sweet taste that the perfect complement to a whole range of dishes—I like it best paired with kale, brown rice and seiten. A quirky thing about kabocha: you can eat the skin. Weird, I know, but don’t knock it ‘til you tried it.
I picked one up at the Amish Market on 9th Ave recently, and just typing this post makes me want to go buy another one. It’s that good. Over the course of three days, I had it with the aforementioned kale, rice, and seiten, with quinoa and roasted vegetables, in a stir-fry, and alongside a veggie burger.
It’s very easy to make. Start by preheating your oven to 400 degrees F. You can either cut the squash in half lengthwise or bake it whole. I just stuck the whole damn thing in a pan with some water and left it in the oven for a little over an hour. After letting it cool, I got out a big knife and split it in half and then sliced it up all nice and pretty.
If any of you guys are squash fans, I think you’ll really dig kabocha. Also called the Japanese pumpkin, it’s this round winter squash with a green skin and an orange-gold interior. When steamed or baked, the inside has this mellow, sweet taste that the perfect complement to a whole range of dishes—I like it best paired with kale, brown rice and seiten. A quirky thing about kabocha: you can eat the skin. Weird, I know, but don’t knock it ‘til you tried it. 
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