Kabocha squash

I loooove kabocha squash. Its rich, creamy texture and ability to take on sweet-salty flavors makes my heart sing. Unfortunately, I'm a little low on creative ways to eat it. Usually, I'll toss it in a wok to brown it with garlic and let it simmer with sweetened soy sauce (favorite method). Or I'll bake it with a little sugar and salt/pepper, but I don't really like baked or roasted veggies.

I'm turning some of it into a soup with tomato puree. But I still have half of a squash left, and I'd like to do something more creative. Preferably savory, but sweet is okay, too. Or better, yet, sweet and savory! Bread ideas could be awesome, too. What's your favorite way to eat kabocha?


The tastiest bites delivered to your inbox!

Show 6 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.