Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Sunday, September 12, 2010

Kobacha Squash

Kobacha Squash
Hellooo kobachaaaaa, you are delicious.  I picked up one of these beauties yesterday at the Green City Farmer's Market.  I had the pleasure of sampling this delectable curcurbita tonight and wow...once you go kobacha you never go back!  I simply baked this squash (a.k.a. Japanese pumpkin) in the oven and finished it off with a little bit of butter and dark jaggery.  I wanted to add nutmeg to this dish but alas, I was already sitting in my favorite easy chair, so I said screw it.  All it took was one bite and I was smitten...this lovely lady doesn't need any makeup, she's a natural beauty!  Strong yet sweet, moist and fluffy, with the creaminess of a chestnut.  Oh kobacha, je t'adore...if only we could do something about your name. 

1 kobacha, sliced in half (long ways) and de-seeded
1 TBSP sweet butter
1/2 TBSP dark jaggery
salt TT

Pre-heat your oven to 400.

Place the squash (seed side down) on a cookie sheet and bake for 35 to 45 minutes.  The flesh and skin will be very soft.  Carefully scoop out the flesh and stir in the remaining ingredients.

Serves 2

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