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.
- Preheat convection oven at 350 °F and bake the Kabocha for approximately 30 minutes. Insert a stainless pin to test firmness. Once the pin goes through the peel, there should be no resistance to the pin. **
- Cool the Kabocha until you can safely handle it.
- Peel the Kabocha and remove the seeds. (I use a pair of kitchen scissors to separate seeds from flesh.)
- Cut the Kabocha into bite sizes.
- Cut the peppers in half. Remove the stem and seeds and then the peppers into smaller byte sizes.
- Finely dice onions and scallions. Keep them separate.
- Add the olive oil to a medium size pan over medium heat. Add the onions and cook until transparent for about 3-5 minutes, stirring occasionally.
- Add the peppers and cook for 5 more minutes, stirring occasionally.
- Add the Kabocha, parsley, scallions, salt and pepper to the pan, mixing all ingredients gently. Adjust the salt and pepper to taste and cook for 3 more minutes until heated through.
** 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.