Friday, October 10, 2008

kabocha-napping

Kabocha, a Japanese squash/punkin' sort of deal, doesn't last long around our house. Just check this out!

All mama wanted to do was a quick photo shoot of the food in question, but suddenly, in the blink of a camera shutter...

And here's the silhouette of the kabocha-napping perp...


Who could it be? Gotcha! Caught redhanded. Of course, none other than a toddler in a Thomas T-shirt...


Finally, everything's settling down...


Until the chick-with-a-new-birthday-knife gets hungry...


And then poor kabocha had no chance.

But folks, lemme tell ya, this is the BEST way I've ever had this squash--baked in a lemony, olive-oily, parsley-fied sauce until soft and creamy on the inside and a wee bit crunchy on the outside. Oh my word. To chop for!

I got my inspiration from Coffee and Vanilla's recipe for roasted celebration squash, but I didn't have carotino oil, so I substituted olive oil instead, and added coarse salt instead of regular plus some ground pepper.

I used half a kabocha and sliced it into wedges before baking. It took almost no time to do the prep and about 25 minutes on 180 C.

Wow. That's all I can say.

7 comments:

Coffee and Vanilla said...

Sounds really good :) Carotino oil can be easily substituted with any other oil you like, I use it because I like orangy colour it gives to the food.

Beautiful blog, thank you for visiting my site :)

Margot

Abigail said...

I would love to try carotino oil someday, but I just can't get it in Japan. Sounds good!

Kim said...

Looks great! Another non-sweet way for a "sweet" veggie. I wonder if Okinawa sea salt is considered coarse salt? I have a ton of it and have never even been to Okinawa. Sad smile.

Abigail said...

Okinawa sea salt would be awesome, I bet! I used Dead Sea coarse salt and it worked really well.

Ivy said...

I've been seeing all these recipes with squash and pumpkins the last couple of days, I need get some and make something with pumpkin as it's the only thing we can get in Greece.

Abigail said...

Pumpkins/squash are so perfect for this season! Ivy, you'll have to let me know about any of your own pumpkin recipes. I'd love to hear a Greek take on it.

Kim said...

With the poor ingredients I had on hand, I made a version of this tonight to go with dinner. Pre-sliced pumpkin(about one cm. thick)was on sale. I dislike cutting raw pumpkin - so I was happy. I only had regular vegetable oil on hand, so brushed the slices with that. Then, Jun helped me "para para" the sea salt from Okinawa on those. Finally, I brought out my ancient lemon pepper, sprinkled some of that on the pumpkin slices and baked for 10 minutes. The lemon spice was so great with the pumpkin. Jun liked it, though I was afraid the lemon pepper would be to spicy for her. Her role as "para para" assistant may have contributed to her appetite when dinner rolled around. Can't wait for Ryu to try it when he gets home!