Kobocha Squash and Everything After

Wednesday, January 09, 2019
We get a produce bin from Organics to You every-other-week, receiving seasonal fruits and vegetables.  This time of year, our local farm-direct produce includes a variety of root vegetables and squashes.  This week, we received a Kobocha squash (also known as the Japanese pumpkin), and since I've been working on a vegetable and turkey soup today, I threw it in the pot after following these two steps:


Now I don't know about you, but I've learned a few lessons in life the hard way, but have never lost a finger from the School of Hard Knocks.  Squash are notorious for being extremely hard to chop, even with the sharpest of knives, and one miss could cost you a finger, and I guarantee you that squash will be the last man standing.  Pop the squash whole into the oven on 425 for ten minutes before you cut for roasting.  I promise you, it will cut like a hard stick of butter when it comes out, and your life will be so much easier.

Oops, I did it again.  Got distracted and left mine in the oven for closer to 30 minutes, so this one is just about roasted through, though just perfect to chop up for my soup.  Kobocha squash is very high in antioxidants, beta carotene, iron, vitamins A, C, fiber and some B vitamins.  The rind is edible, and obviously high in fiber, but I usually choose to peel mine.  

Next it's time to scoop out the seeds, just like Halloween!  Luckily, Japanese pumpkins are much smaller, and four or five tablespoons will complete the job (remember to compost or save seeds for roasting separately)!  From here, I chopped mine up into cubes for the soup, but you could also puree for soup (or baby food!), but here's another way to prepare it that is so yum:

If you truly only roast for 10 minutes prior to cutting, drizzle melted coconut oil on top, sprinkle with a little salt and cinnamon (good for digestion), and return to roast for another 30-35 minutes.  Head on over to Nutritious Eats for the whole recipe.  

P.S.  I'm not a squash fan, but like this.  x o, Karli


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