Kabocha squash is a Japanese variety of winter squash. It is a fairly new arrival at American markets. This was my first time cooking Kabocha squash and Michael and I both loved the results! I roasted it, pureed it in the food processor then added some cream and seasonings, baked it and we thoroughly enjoyed it. The squash itself is super sweet, nothing like acorn or butternut squash. The texture is much smoother as well. I have special plans for the leftovers tomorrow. Pardon all the melted butter. I was having a Paula Deen moment.
- 1 kabocha squash
- 1 tsp salt
- ¼ to ½ cup half and half or heavy cream
- 4 TBS butter (reserve half)
- Cinnamon to taste. (I only used about a teaspoon)
- ½ cup golden brown sugar
- Cut the squash in half them each half into eight sections. Scrape the seeds and strings out with a sharp spoon. Place the squash, skin side down on a baking sheet. Sprinkle with salt. Roast in 350 degree oven until the squash is soft, about 30 - 40 minutes. Let cool then scoop the flesh out and put it in a food processor. The top part of the squash will be a little dry but it won't matter once it is pureed. Add two TBS butter. Pulse until smooth. Slowly add the half and half or cream until the squash is the consistency of soft mashed potatoes.
- Spoon the puree into a small casserole dish. Sprinkle evenly with brown sugar and cinnamon. Cut the remaining 2 TBS of butter into tiny pieces and dot the squash with it. Bake in a 350 degree oven until the brown sugar and butter are melted, about 15 minutes. Serve warm or at room temperature.