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.
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?
- I adore pumpkin pie spice, I use it as often as I can.
- 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.
- And last reason, just because I can. 😉
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