👨‍🍳 Cooking in the Time of COVID 👨‍🍳

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Not merely an alternate color scheme, the orange kabocha squash is actually a red kuri/kabocha hybrid. This one was about six inches in diameter, conforming to the rubric of petite proportions I settled upon at the outset of this project. Japanese pumpkins are often described as tasting like a cross between pumpkin and sweet potato; this was no exception.

Since I simmered the other kabocha, I decided to give this one a straightforward oven roast treatment. Certainly tasty as you’d expect and falling along the dry/satiny-smooth side of the texture continuum, it did not disappoint. I suppose I should have done more with it, but my kitchen has essentially transmogrified into a culinary cucurbita laboratory of late and I wanted a baseline experiment. (Perhaps there’s a reason why chef’s whites look a little like a lab coat. 😉)

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