My eyes zeroed in on the spaghetti squash first.
[The arrival of winter squash at the market has been known to cause a happy dance or two (or twenty).]
But I was equally excited about the kuri squash sightings as well.
Until the hipster farmer told me it was kabocha.
“That is NOT kabocha.”
“They are all kabocha.”
“Child,* please. I know kuri squash when I see it.”
So when I was face with Heather’s Meatless Mondays A-Z challenge of K is for Kabocha, I knew I was going to have to take whatever looked the MOST like the real thing. (And if it WAS kuri, at least that also starts with K, right?)And on the basis of his
cuteness ability to grow other simply scrumptious winter squash…
But once I cut it open, I was faced with an entirely different issue:
Yet, all of a sudden, I realized why I was having so much trouble coming up with a kabocha recipe:
Hopefully last week’s Meatless Mondays A-Z extra credit will offset the fact that this isn’t really much of a recipe, per se.
But before I give you one of those (next week?)–
I think you need to just eat kabocha…as kabocha.*
Lemon Thyme Kabocha
- 1 kabocha squash, seeded and sliced
- 1 lemon
- dried thyme leaves
- ground cumin
- salt + pepper
- Preheat oven to 375 degrees.
- Lay kabocha onto a cooking sheet. Spray with cooking spray or drizzle with oil.
- Squeeze lemon juice over all slices, and sprinkle with lots of thyme, a wee bit of cumin, and as much salt and pepper as you like.
- Bake for 30-45 minutes, turning after 15-20 minutes.