Roasted Red Kabocha Squash

On the Menu Today~
Roasted Red Kabocha Squash

Winter Squash~
Winter Squash have hard, thick skins and seeds.
The deep yellow to orange flesh is firmer than that of summer squash and
requires longer cooking time.

Winter squash varieties include:
Acorn, Buttercup, Butternut,
Hubbard, Spaghetti, and Turban.
Though most varieties are available year-round,
winter squash is best from early fall through the winter.

Choose squash that are heavy for the their size and
have a hard, deep-colored rind free of blemishes or moldy spots.
The hard skin of a winter squash protects the flesh and
allows it to be stored longer than summer squash.
It does not require refrigeration and
can be kept in a cool, dark place for a month or more, depending on the variety.
Once the seeds are removed,
winter squash can be baked, stemmed or simmered.
They're a good source of iron,
riboflavin, vitamins A and Vitamin C.

 Kabocha Squash [kah-BOH-chah]
New to the United States market,
this winter squash has a beautiful jade green rind with celadon green streaks.
When cooked,
it's pale orange flesh is tender-smooth and sweet.
An average kabocha ranges from 2-3 pounds,
though they have been known to weigh as much as 8 pounds.
Choose squash that are heavy for their size.
The rind should be dull and firm, avoid any with soft spots.

The red kabocha is squat,
like its green counterpart,
has faint white stripes running from top to bottom.
While the green kabocha is relatively savory,
the red kabocha,
with it's deep orange flesh is unmistakably sweeter.
Kobocha squash can be cooked in any way suitable for Acorn squash,
such as baked, steamed or roasted.
Before cooking squash should be halved and seeded.

Roasted Red Kabocha Squash

Ingredients

• 1 (red) kabocha squash
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• butter and honey, for serving

Cooking Directions

1. Preheat oven to 425º
2. Cut squash in half, remove seeds and membranes discard, cut halves in half. Place squash in a shallow baking dish or roasting pan. Drizzle squash with olive oil and sprinkle with salt.
3. Roast for 30 minutes, turn squash over, prick skin several times with the tines of a fork.
4. Continue roasting until squash is tender, remove squash from oven.
5. When squash is cool enough to handle, scoop out squash with a large spoon, mash squash with a fork, serve with pats of butter and drizzle with honey.

Roasted, Seeds, Squash