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January 26, 2006
Roasted Kabocha Squash
Kabocha squash is a winter squash that looks kind of like a small pumpkin, only it's green with light green stripes. I like squash quite a bit, but I rarely cook it, for some reason, and when I do, I usually go for the familiar old acorn squash. When I was at the Asian market last weekend, stocking up on instant miso soup, they had a big pile of kabocha, so I bought a couple. (I always go to the Asian supermarkets to buy instant miso soup, and I invariably leave with some item of produce I've never cooked before.)
I ended up roasting one of them, using a recipe from Sally Schneider's brilliant A New Way to Cook. It's pretty simple - cut the top and bottom off the squash, and cut it in half. Scoop out the seeds. (I saved the seeds for toasting - I'll post on that later.) Cut the squash up into 2 inch thick slices.
Mix up some spices in a bowl: 1 tsp. ground coriander, 1 tsp. sweet paprika, 1/2 tsp. ground cumin, 1/2 teaspoon sugar, a sprinkling of salt and a pinch of cayenne. (Sally's recipe also calls for caraway seeds, which I omitted because I don't have any.) Brush the squash slices with olive oil, and rub them all over with the spice mix. Stick them on a baking sheet, and put them in a 400 degree oven for half an hour.
Yum. Kabocha has a very creamy, slightly sweet flesh. It's less stringy than some kinds of squashes that I've had. It tastes a lot like sweet potato. In fact, if you blindfolded me and gave me a bite of roasted kabocha, I'm not sure that I'd know that it wasn't sweet potato. Maybe I'll do a side by side test sometime - I could roast kabocha and sweet potato together, and compare the flavors.
The sweet warm flavors of the kabocha played off really well against the salad I served with it, which was watercress, avocado, and kalamata olives, dressed with a very mustardy Dijon vinaigrette. Mmmm. It's funny - I've been eating watercress from the salad bar of the cafeteria at work, but I didn't realize that it was watercress until I spotted some in the supermarket labelled "watercress". It's funny - I always expected watercress to be seaweedier somehow. Silly, really.
I think next time I'll try a slightly different spice rub on the squash. I bet it would be brilliant with a touch of chipotle. (Of course, my culinary philosophy is that there is no food in the universe that wouldn't be improved by a touch of chipotle, a drizzle of balsamic vinegar, a squeeze of lemon, or a splash of soy sauce. Though I don't think there is any food that would benefit from all four at once. First person to send me a viable recipe for a chipotle-soy-lemon-balsamic vinaigrette wins a prize, okay?)
Tune in next time, when I'll toast some kabocha seeds.
Posted by spaceling at January 26, 2006 09:50 PM
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