Mini Kabocha squash is similar to buttercup squash on the outside. Kabocha squash has a firm flesh, dark yellow color, and a nutty, earth flavor with a touch of sweetness. Although there are many ways to cook squash, I prefer to steam them whole. The recipe calls for peeling the squash but leaving the peel add a bright green color to the dish and another layer of texture. Serve with potatoes or whole rice for a veggie version. Also a fine complement for steak, fish, chicken or seafood.
Servings: 4 to 6
2 mini Kabocha squash *
2 Corno di Toro peppers (one red and one yellow)
1 small red onion
2 tablespoons of chopped italian parsley
1 tablespoon of extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
* Kabocha Squash from Zuckerman’s Farm. All other ingredients from the Farmers’ Market, California Ave., Palo Alto.
** The pins I use are sold for lacing the turkey. Otherwise use a sharp knife.
Add other ingredients like nigella seeds and ground sumac.
Sprinkle micro-greens on top.