Kabocha squash is a gnarly beauty. It’s got warts and funky nubbins, but the inside flesh is so smooth and vibrantly yellow-orange.
Some varieties of kabocha squash have green skin and others have orange skin. And the skin is actually edible.
Here are some fun ways to enjoy kabocha squash:
- Sliced into thin wedges and roasted with onion (serve with pomegranate seeds, chickpeas and feta or pumpkin seeds for a festive fall time “salad”)
- Cubed and tossed into a soup or curry or stewed and served as part of a grain bowl.
- Roasted and pureed and used in quickbread, pancake or waffle recipes.
Recipe
If you are looking to add some extra calories into your diet, finish the soup with whole milk or coconut milk. If you are sensitive to spice, omit the red pepper flakes and a use a smaller amount of the spices. This soup is pureed, so it is a great choice for those with chewing or swallowing difficulty.
[buymeapie-recipe id=’55’]