Delicious, delicate Japanese squash. Freshest squash provides the best outcomes with this delicacy. It is not as robust or long-lived as a butternut or an acorn squash. Use Kabocha early in the season.

Cutting requires a good sharp knife and a strong hand. Our cut squash, seeded, salted, peppered and brightened with a slather of good olive oil, roasts on a metal sheet for about 20 minutes at 350 degrees.

Our convection oven works fast and we check something like this every ten or fifteen minutes. If it’s soft enough to eat, it comes out of the oven. If not..give it more time.

Just be careful not to overcook and you will be very happy with the delicious outcome. Order for pickup on Dec 6, 2018.

Get it here…

Written by roseanne

Making real food almost every day of the year, in a family owned endeavor designed to provide a path to a more rational, more traditional food "system." We are all writers, but most of us are cooks as well and we live in bountiful place with year round fresh produce. Recipes, stories, ideas, community building. Join us.