Waxing poetic about kabocha squash
Saturday, March 30, 2013
Yes, I know it is officially Spring, but this week I had the good fortune to have kabocha squash not just once--but twice.
If you have never had it before, get thee to a store and get some. It is hands down one of my most favorite foods. And, even better, it is good for me.
Kabocha is an Asian squash and is especially easy to find in Asian markets. I got mine at an East Indian market last weekend during a road trip to Richmond, VA. It is also believed in some cultures to be an aphrodisiac, so nibble on some with your honey.
Kabocha squash is green and round with a very hard skin. The interior flesh ranges from yellow to orange--depending on the squash--and is naturally very rich tasting and sweet.
Tonight I peeled the squash, cut it into small pieces and then microwaved it for 8 minutes before sautéing it in garlic and olive oil. Once done, i added a little salt and pepper and voila--I was done.
I like to eat at least 3 different things with most meals ( variety IS the spice of life!). So I also made quinoa and roasted beets to accompany my kabocha squash. YUM! It was healthy and filling too
Nutritionally, 1 cup has only 40 calories and only 7 grams of carbs. (So an even better choice than butternut squash, another of my favorites.). it is so rich and luxurious tasting it is hard to believe it is so good for me. It is also rich in beta carotene, which can be converted to Vitamin A and it is also a good source of iron and Vitamins c and B.
A recipe I read said you can also eat the peel (roast it to soften it up) but I never have.
What about you? Are you sweet on kabocha squash too? I'd love to hear your thoughts...