{"id":1663,"date":"2009-09-13T19:27:20","date_gmt":"2009-09-13T23:27:20","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/2009\/09\/13\/roasting-kabocha-squash\/"},"modified":"2009-09-13T19:27:20","modified_gmt":"2009-09-13T23:27:20","slug":"roasting-kabocha-squash","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=1663","title":{"rendered":"Roasting Kabocha Squash"},"content":{"rendered":"

Some of my absolute favorite foods are those that are naturally gluten-free.  The easiest naturally gluten-free foods to find are whole foods like fruits & vegetables.  When you stick with whole foods and prepare them yourself, there is no label reading or wondering if the food has been cross-contaminated or manufactured in a place that also manufactures or produces gluten-containing products.  Not only are these foods better for those on a gluten-free diet, but they are better for everyone.  There is so much processed food out there.  The less you eat, the better.  <\/p>\n

I found this kabocha squash a week or so ago at Kroger.  I had been looking for one for a while, so I was shocked to finally find it!  Here is a little more about the kabocha squash from What’s Cooking America<\/a>:<\/p>\n

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Kabocha<\/strong> (Also known as a Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin) – Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type. <\/p>\n

Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work. <\/p>\n

Available year-round.<\/em><\/p>\n<\/blockquote>\n

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To prepare the squash for roasting, I washed the squash & cut in half lengthwise & removed the seeds.  This was not an easy job, but I persevered and got the job done.  I then chopped into large chunks and placed them on a baking sheet that had been sprayed with Pam.  I then sprayed the squash with Pam and seasoned with sea salt & pepper.  I then roasted in the oven at about 400 for 30 – 40 minutes or so.   I kept checking to make sure I wasn’t over cooking it.  The flesh skin will both get tender & the flesh gets a little flaky.  The skin is edible and I think it adds a nice texture to the squash.  <\/p>\n

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This squash reminded me a lot of a sweet potato, but richer.  It was so stinkin’ good!!  I have been eating this for days & still have some left!  There are so many things you can do with this.  You could scoop the meat out & mash up for oatmeal, baking or just to eat alone.  <\/p>\n

If you are looking for a great new fall veggie to try, don’t pass this one up!!  <\/p>\n

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LiveJournal Tags: kabocha squash<\/a>,buttercup squash<\/a>,gluten-free<\/a><\/div>\n
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