11.06.2007

kobacha squash

this is my favorite time of year because I get to eat kobacha squash, and I could eat it every day! kobacha squash is prominent in macrobiotic cooking, and I don't know if it's so much for it's healthy benefits as much as it is because it is a squash used most frequently in japan, either way it's super delicious. I really think it has the most wonderful flavor of all of the different types of squash and it also imparts the most flavor in anything with which it's cooked. it will also give you a good workout, the skin is SUPER tough and you will find your own way of cutting it after awhile, but it's certainly not easy. I use it for everything but here are a few recipes that are easy and delicious!

OVEN ROASTED
preheat oven to 400 degrees
wash any dirt off skin
cut squash in half and scoop out seeds and pulp
cut into slices about 1/2 - 1 inch thick (leaving the skin on)
put in a bowl and toss with olive oil and tamari (and if you want some rosemary)
pour out onto a roasting pan
(make sure that everything has been coated with olive oil)
roast in oven for about 45 minutes
flip slices when you are at about a 1/2 hour
yum!

sautéed
for this you need to get a little workout by cutting off the skin
it's easiest if you cut into slices as above and then cut the skin off each piece but somehow find your way into cutting off the skin and cutting the kobacha squash into small cubes.
start by
sautéing course chopped onions in olive oil and then add your kobacha squash cubes and you will see them breakdown after sautéing for a bit, at the end add some tamari (I mix the tamari with water if I am cooking for the kids) and this will really sweeten it nicely!

you can serve as is or you can add cooked brown rice to the
sauté and you will have a lovely rice-squash dish or you can also use with pasta!

steaming
cut into larger cubes as above and put in a steamer (you can also leave the skin on for steaming) and steam for until tender and serve! perfect!

pressure cooker
this is one of my favorite recipes for kobacha squash
wash dirt off skin and take out seeds and pulp.
cut squash into fairly large chunks (with skin on)

in your pressure cooker
sauté a bit of green onion (yellow is ok too) with olive oil
add 1 cup of adzuki beans that you have soaked for at least 8 hours
add 2 cups of water
your cubed squash
and some tamari
pressure cook for 12-15 minutes
this comes out very sweet and delicious and is a real energy booster!

If you are having trouble with your ovaries or trying to get pregnant you can substitute black beans and it's a very healthy dish to strengthen your ovaries.

if you have trouble finding kobacha squash they carry it at most whole foods or ask your local co-op to get it...they usually know exactly who to ask for a good organic kobacha squash!

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