Roasted Kabocha Squash

Kabocha Squash

Kabocha squash may not be as familiar as other varieties of squash, but well worth trying if they are available where you live. They are plentiful here in Asia where they are known as Japanese winter squash variety. Kabocha squash was brought into Japan from Cambodia by Portuguese sailors in the mid 1500’s.  Kabocha squash is now widely available here in South East Asia as well as New Zealand, Hawaii, parts of the US, Jamaica, Mexico, and Chile.

Kabocha squash has a thick deep bluish green knobbly skin with celadon streaks. The flesh is a brilliant yellow orange with a pronounced sweet flavor, not unlike the sweet potatoes, when roasted. Kabocha squash is rich in beta carotene, iron, vitamins B and C, potassium, calcium, and folic acid.

kabocha squash’s appearance might be perceived as unattractive, but you can’t always judge a book by its cover. The shape and color of a kabocha squash reminds me a bit of the Japanese Mingei style in pottery that emerged in Japan in the 1920’s. The uneven surface and muddled coloration of a kabocha squash is not unlike the shapes of pots and the color palettes for glazes favored by potters at the time. The Mingei movement was based on bringing common, imperfect, and utilitarian objects into the realm of what was considered art. The idea that ordinary and utilitarian objects existed beyond a realm of beauty or ugliness was a radical idea that redefined  what was  art in a rapidly evolving modern Japan. 

That said,the inner beauty of this squash is ravishingly revealed in the kitchen! Roasting squash is so easy it almost makes itself and the results are brilliantly colorful,  comfortingly flavorful, and abundantly healthful to boot! 

Seasoning Kabocha Squash

I particularly like to enlist roasted squash as as an alternative for sweet potatoes for holiday meals. The brilliant color alone should be persuasive enough for you to give it a try. A  flourish of pomegranate syrup drizzled over the squash makes this a spectacular side dish for any holiday spread. I like to serve the squash with a lemony tabbouleh which compliments the sweetness of the squash beautifully.

Roasted Kabocha Squach with Tabbouleh

Roasting Pumpkin and Squash: For recipe (click Here)

As mentioned, drizzling the roasted squash with pomegranate syrup adds a lovely sweet sour note to the squash. Pomegranate syrup is available at Greek and Middle Eastern shops and online.

Or make your own Pomegranate syrup. Simply slowly boil pomegranate juice in a non-reactive saucepan until reduced to a syrup. Be careful towards the end of the reduction. Once the syrup begins to bubble up begin swirling the pan. You do not want to syrup to caramelize which would make it bitter rather than tart and crisp.

Roasted Kabocha Squash Drizzled with Pomegranate Syrup

Serving:

When the squash is a beautiful golden color remove from the oven and transfer to a serving platter. Drizzle with Pomegranate syrup and serve along with a small bowl of the syrup placed on the table.

Tabbouleh

Tabbouleh: For recipe (click here)