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.
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.
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.
|All times are GMT -7. The time now is 03:21 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC