Wednesday, November 21, 2012

How to roast a kabocha squash

Kabocha squash (Cucurbita maxima)

By now it should be clear that I am inordinately fond of kabocha squash. Last time I got one for a recipe, I ended up eating most of the roasted squash on its own, just scooped out of the skin and sprinkled with a little salt. Except for the bowl I ate topped with leftover pulled pork, which turned out to be one of the finest food pairings ever.  

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