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
