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Kabocha - Forno Bravo Forum: The Wood-Fired Oven Community



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  • Kabocha

    We've been getting some great kabocha squash from the farmers' market lately. There is one vendor who has about 5 different kinds of kabocha and has samples of each. There is one that is deliciously sweet and is great roasted, but I can't remember the exact name of it. We've only steamed ours, but I think it would be great roasted, then perhaps tossed into a blender or food processor with some cream/milk or chicken broth to make "mashed" squash. My mom occasionally made that with butternut squash, and I loved it. Just put a little pat of butter on top and I'm one happy camper.

  • #2
    Re: Kabocha

    Last thanksgiving, we roasted them and used them in place of pumpkin for our pies. It was a revelation. They were sweet, smooth-pulped, and more flavorful than pumpkin, with a richer orange color in the finished pie. More pumpkin than pumpkin.

    My oven build is finally complete!


    • #3
      Re: Kabocha

      Wow. Kabocha pie. I might make that next week. I've been jonesing for some pumpkin pie, but I agree that the smooth pulp is fantastic. That sounds so good.