Later On

A blog written for those whose interests more or less match mine.

Kabocha squash: Very tasty

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I made the little kabocha squash using this recipe. The only changes were that I used a combination of olive oil and toasted sesame oil instead of coconut oil, about 30% toasted sesame oil (less than a third, more than a quarter: that’s my estimate). Otherwise timings and temperature as in the recipe. Two observations:

a. She’s absolutely right: no reason at all to try to peel the thing. Once cooked, the skin is tender and tasty: think zucchini skin.

b. This is one tough squash. I cut it in half, cut off the stems and scooped out the seeds, and then stood each half on what was the base and used a heavy sharp knife to cut off small half-moons. Watch your fingers.

But very tasty indeed.

UPDATE: Link fixed. Apologies.

Written by Leisureguy

10 October 2013 at 10:24 am

Posted in Food, Recipes

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