Kabocha squash is also known as Japanese pumpkin. It is slightly sweeter than butternut squash and similar in texture and taste to a cross between pumpkin and sweet potato. What do you do with it? I had no idea. A quick search online brought up a fantastic sounding recipe - sweet & spicy roasted kabocha squash. It was originally posted in 2007 on a Japanese recipe blog, www.justhungry.com. I modified it slightly based on ingredients I had on hand. It was fantastic.
Sweet & Spicy Roasted Kabocha Squash
1 kabocha squash
3 Tbsp. muscovado sugar (plus more for sprinkling)
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. nutmet
1/4 tsp. sea salt
1 Tbsp. tamari
walnut oil for drizzling*
Heat oven to 400 degrees. Deseed squash. Cut into slices about 1/4 inch thick (leaving skin on). Combine dry ingredients. Toss squash and spice mix in a large bowl until squash is well coated. Add tamari and toss well again.
Spread slices in a single layer on baking sheet lined with parchment paper. Drizzle with oil and sprinkle with additional sugar. Bake 15 minutes. Remove from oven and flip over each piece. Drizzle the second side with oil and sprinkle with sugar. Bake an additional 10 minutes.
Nate and JR returned from day #3 of following the Tour of California, happy despite the continuing rain. They rode a bit of the course today and took some great photos (including the one to the right - Lance is riding third). They gobbled up the squash. JR said it was awesome. Nate liked the surprise spiciness. I did notice at the grocery store earlier today that they had kabocha squash. I definitely recommend this recipe.
*The original recipe called for pumpkin seed oil, which I was unable to find. I used walnut oil instead, which worked well.