It’s the most wonderful time of the year…
Because kabocha squashes have finally hit the market! All year long I wait patiently for these deliciously ugly squashes to make their autumn debut. In my opinion, they are the very best of all the winter squashes and I’m completely in love with their creamy, nutty and slightly sweet taste.
I first learned about kabocha squashes from Miss Heather a little less than a year ago. Previously, butternut always had first place in my heart and I was a little questionable about this rather ugly looking thing I sometimes saw at the health food store.
I’m sorry but it’s ugly. The thing has squash warts going on. Regardless, I still enjoy them very, very much. Too much, probably.
When all you do during the day is daydream about the taste of roasted squash on your tongue, have you gone a little too far?
Wait, don’t answer that. I’m still in denial, okay?
There are many ways to prepare kabocha squash, but perhaps my favorite is just plain roasting it in the oven at four hundred degrees for about twenty five minutes. I hack it into slices first, sprinkle with sea salt, and then roast away!
I like to throw the roasted squash pieces on salads for quick and easy fall lunches.
This particular salad also has feta, chickpeas and figs in it!
I felt so healthy after that lunch and was inspired to do thirty minutes of power yoga in my living room and walk three miles around the lake with Cindy.
However, what I’m really looking forward is storming the beer hut at Whole Foods tonight. What does that say about me?