Squash It !!

Today's tip will focus on a squash! I try to occasionally add some new items to the menu just to keep things interesting. Living in Japan I was exposed to a whole new array of vegetables one of which was a lovely squash - kabocha. Here it is


This squash is a cross between a sweet potato and a pie pumpkin. It is easily found at the Lotte grocery store. I love to serve it as a smooth, creamy puree.  So get out of that vegetable rut you have been in and try a new veggie! Here is an easy recipe so you can cook it tonight!


Kabocha Squash Puree

1, 3 lb kabocha squash

1/2 cup water

3/4 cup butter, room temperature

1/4 TSP cinnamon

2 TB brown sugar

3/4 - 1 cup heavy whipping cream

 Salt and pepper to taste

First, cut the squash in half and remove the seeds. Turn the halves cut side down in a 13x 9 roasting pan, add 1/2 cup of water and cover tightly with aluminum foil. Roast it in a 450˚ oven for 35 - 40 min.  Remove from the oven and let cool slightly. Scrape out the interior and place in a large saucepan. Add the butter, cinnamon, sugar and 3/4 cup whipping cream and stir, continue to stir until all the butter has melted and the other ingredients are incorporated.  Remove the pan from the heat.

At this point I use my immersion blender to puree the mixture until smooth. You can also use a potato masher or hand held mixer.  Season the puree with salt and pepper to taste and if you want the puree creamier, add an additional 1/4 whipping cream. Place the saucepan back on the stove and keep warm over very low heat, stirring occasionally

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