The Mighty Kabocha!

Fall in California brings an abundance of squash and pumpkins. Orange orbs dot agricultural fields and await their part in the upcoming holiday seasons. I really enjoy dishes that showcase pumpkin as their main ingredient, but I have to admit that I am quite partial to squash. My favorite squash is the Kabocha squash. Kabocha squash resembles a pumpkin except that it has a green exterior when its ripe. The interior of the Kabocha is bright orange and its seeds look like pumpkin seeds. Its heartier than your typical squash, yet smoother, richer and more flavorful than your typical pumpkin. I would even venture to say that if a pumpkin and butternut squash had a baby, they would produce a Kabocha!



A kabocha squash

 Kabocha squash are very versatile. You can make curries with them, pies, cookies, stews, chips, and soups. They are great roasted in the oven with a wee bit of olive oil, salt and pepper or boiled and mashed to replace mashed potatoes. I personally love to make a beautiful bisque with this lovely squash. It's perfect comfort food and it's fun to eat creamy, orange deliciousness! Here is a recipe for my Kabocha Bisque:

1). Peel and cube one large Kabocha squash
2). Peel two cloves garlic
3). Cube one tablespoon fresh ginger
4). Cube half of a Maui sweet onion or a regular
sweet onion.
5). One can coconut milk.
6). One quarter cup nutritional yeast
7). One table spoon hot chili oil
8). Salt
9). One teaspoon honey.

Boil the Kabocha and ginger together until the Kabocha is soft. While the Kabocha is boiling, use a frying pan to cook the garlic, onion, and honey together. Once the kabocha is soft, remove it from the flame and add the cooked onion, coconut milk and the rest of the ingredients. Stir and let sit for a few minutes. After it sits, blend the chunky broth in a blender. Add a bit of cilantro if you like. Put the blended soup back onto the stove and let simmer for 5 minutes. Add salt to taste and enjoy your bisque.

Kabocha Bisque!