Kabocha squash- an unusual suspect

Yesterday I showed you my lovely squash.  Don’t get cheeky, I’m talking about these squash.

Can Texans say cheeky and get away with it?  Here’s hoping the answer is yes! 😀

I oven roasted the kabocha squash,

which I keep mispronouncing as kobayashi…

making me think of Mr. Kobayashi,

making me think of  The Usual Suspects,

which makes me smile…

which is why I keep mispronouncing the name.

I’m funny that way.

Anyhoooo….

Back to the kabocha squash.  My sweet bloggy friend Allie sent me a link to Tiny Urban Kitchen who had a post on roasted kabocha squash.

I followed the recipe except…no truffle oil, I used olive oil instead of vegetable oil and I added pumpkin pie spice to the seasoning list.

Why did I add pumpkin pie spice?

Well,

1. I adore pumpkin pie spice, I use it as often as I can.
2. The squash looks like a green pumpkin, once you cut it open it smells sweet, sort of fruity, sort of nutty, a little like a pumpkin-ey cantaloupe.
3. And last reason, just because I can.  😉

Before

After

Here’s what you would need to roast a kabocha squash.

Oven Roasted Kabocha Squash
1 kabocha squash
1/4 tsp salt
pepper (to taste)
2 T vegetable oil (I used olive oil)
truffle oil (optional)
1 tsp pumpkin pie spice

Grab your ingredients and head on over to Tiny Urban Kitchen.

The baked squash has a velvety, buttery texture.  The skin is totally edible.  It is very tasty.  I will buy a kabocha squash again.  My daughter says it tastes like dessert.  That’s fine by me.  Dessert it is.

• Posted in: baking ♦ blogging ♦ Cooking ♦ Family ♦ food ♦ Frugal living ♦ gardening ♦ homemaking ♦ meatless ♦ savory ♦ things that make you go Yum ♦ Veggies
• Tagged: baking, blogging, cook, Cooking, Family, frugal living, Fruit and Vegetable, Garden, Home, homemade, Homemaking, Kabocha, Olive oil, Plant, Pumpkin, Pumpkin and Squash, Pumpkin pie spice, Recipe, squash, Texas