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.