When I returned home from my trip to the local farmer’s market today, I unpacked the firm, fresh,
organic kabocha squash and happily displayed it in a place of honor on my kitchen counter like a
work of art.
Everywhere I turned in the crowded, vibrant market colorful pumpkins and squashes beckoned me.
But this particular beauty won my heart and a place on my table.
Shaped like a squat pumpkin–but with deep, green skin and celadon-to-white stripes on the outside
and a rich, yellow-orange color on the inside–kabocha is an Asian variety of winter squash that is
generally available all year round, but is best in late summer and early fall.
This gem is popular among foodies for its strong, but sweet flavor and moist texture–an experience
akin to munching a mouthful of pumpkin and sweet potato at the same time.
More than just a sweet treat, this nutritional powerhouse is rich in beta carotene plus vitamin C, iron,
potassium and trace amounts of calcium and folic acid.
Kabocha even provides minute amounts of B vitamins.
Now that I have it, what shall I make with it?
Kabocha squash has a nice dense texture and makes a very satisfying side dish.
There are hundreds of recipes for kabocha squash, however here’s a simple to make recipe for delicious
squash wedges with a maple balsamic glaze.
Grilled Maple Balsamic Kabocha Squash
1 kabocha squash
2 tablespoons olive oil
4 tablespoons maple syrup
3 tablespoons balsamic vinegar
Preheat your oven to 400 F.
Wash the outside of the squash, since you will be serving the squash in its shell.
Cut into wedges.
Mix the olive oil, maple syrup and balsamic vinegar in a large bowl.
Toss in the wedges to coat.
Place the wedges on a greased or non-stick baking sheet, with the flesh facing up.
Brush the extra dressing over the wedges.
Bake for 30 minutes or until soft.
Simply use your fork to remove the flesh from the skin as you eat and enjoy.
What are your favorite ways to prepare kabocha squash? Share your recipes with us.
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