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.