👨‍🍳 Cooking in the Time of COVID 👨‍🍳

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The Japanese tetsukabuto squash is a cross between kabocha and butternut squashes, which makes it a C. moschata and a C. maxima hybrid.

Its flavor reminded me of sweet pumpkin with nutty overtones; on the dry/satiny-smooth side of the texture continuum, it’s sufficiently firm to cut into cubes, for example, and it will retain its shape fairly well. Intensely flavorful, it’s another standout of the group.

I tinkered with a couple of different preparations for this one. This classic combination was an afterthought (that’s why there’s not all that much of it) but it was delicious with this squash. Essentially, there are four main ingredients: orecchiette pasta, crumbled hot Italian sausage, lacinato kale sautéed with garlic in the sausage drippings, and dollops of squash (which should have been cubes), along with a bit of minced fresh sage. A more decadent version adds a splash of chicken broth and heavy cream – another superb afterthought that didn’t make it into this photo but fortunately did make it into my mouth 😉. Garnish with freshly grated nutmeg and Parmigiano Reggiano cheese. I only wish I had made more of it.

Next up, winter sweet kabocha squash.
 
(For those who are just joining us, the saga begins here.)
 
 
Stay safe, be well, and eat whatever it takes. ❤️