This recipe could not be easier. It is so easy, in fact, that I don’t even think it’s legit to call it a recipe but cookbook authors have told me otherwise. After all, we have entire “recipe books” devoted to juice, which basically consists of 2-5 ingredients put through a juicer.
Its flavor belies its simplicity. The squash and apple meld together with the roasty goodness and it makes an amazing hearty winter side dish. Kabocha squash is particularly “meaty” and flavorful, with a cream texture from the long roasting. With its deep orange color, we know it’s packed with antioxidants like alpha and beta-carotene plus vitamins A and C and lots of minerals like manganese, copper, potassium and more.
Any leftovers can be used in a variety of ways including as a topping for a salad or as a flavorful addition to creamy soup. We tend to eat them as is but experiment!
Medium Kabocha Squash
1 Teaspoon Olive Oil
Salt to Taste
HOW TO MAKE IT:
Step One: Core the squash by removing the stem end and scooping out seeds. Think of making a Halloween pumpkin Jack O’Lantern and you have the idea.
Step Three: Fill squash with chopped apples, pressing down to fill cavity completely. They will shrink during cooking. Replace top. Place on baking sheet or pan and add 1/2 inch water to prevent sticking.
Step Four: Place squash in 375 degree oven and roast for an hour. Check for done-ness by carefully removing top (it will be steamy) and inserting fork in flesh. It should melt right through. Add more water to bottom of pan if necessary, which can create a glaze to spoon over cooked squash.Depending upon how large the squash is, it can take up to 2 hours to cook.