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. We provide you with pre 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. When the squash is fork tender ( a fork goes easily into the yellow flesh), it’s done. Remove from the oven and, either plate as is or  cut it into bite sized pieces. This becomes a vegetarian meal when it is plated with risotto  or quinoa , a salad of your choosing and/or marinated crisped tofu. Or it could be a side vegetable on a plate of fried chicken , Japanese gyoza  or other ominivore options. One way, or another, be sure to enjoy this magnificent ancient food while it’s still fresh from the field.

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 happy with the delicious outcome. Order for pickup on Dec 21, 2018.

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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.