Despite the uncharacteristically warm temperatures as of late, the squash is rolling in; as is my willingness and desire to purchase it and eat it.
In celebration of all the amazing organic squash varities that are available to us, I will be posting a few different recipes involving some of the more "rare" varities of squash (kabocha, red kuri, hubbard). And if for some reason you can't find those squash varities in your area, you can always subsitute for the more common ones like acorn and butternut (those are also quite good, we love butternut squash soup).
One of our favorites is kabocha, which is a very rich and filling squash. I highly recommend it, and my lazy favorite version of making it is very simple. Most of the time, I just wash the squash, pierce it a few times with a sharp knife (just a quick in and out motion to pierce a small hole) and then bake it at 400 for 45 minutes to an hour, depending on the size of the squash.
We will then slice the squash in half, remove the seeds and scoop out the flesh. We like to add some sea salt and sometimes a bit of coconut oil. The squash itself is so tasty, not much else needs to be done.
I do enjoy creating fun new recipes. But I also like the appeal of throwing some spaghetti and kabocha squash, along with a few potatoes, in the oven so we can concentrate on more important things like Sophie's current desire to learn how to use scissors like a pro.