Recently I professed my first trials of what seems to be the most popular new food among healthy bloggers, kabocha squash. This hearty winter squash is sold with the others ... acorn, butternut, spaghetti ... but it of course has its own nuances. And with all of those squashes on sale (the organic versions even!) for just $.49 a lb, how could I pass this opportunity up!

After I gained my bearings with the flavors and cooking times of kabocha, I decided to experiment a bit. The Asian-Spiced Kabocha Recipe I came up with offers a wonderful side dish (or breakfast as I like to eat it) that is slightly sweet and spicy, and is a breeze to cook up. From start to finish, I had the kabocha ready in 20 minutes, and that was with minimal monitoring required. It was definitely a nice change from my usual roasting or steaming techniques with squash. No kabocha at your store? Have no fear; this recipe should also work well with your standard acorn or butternut squash variety. For the full recipe and commentary, see my original post on One Frugal Foodie.