Kabocha Squash with Ginger Dressing
Kabocha looks like a green pumpkin from the outside and has sweet, bright orange flesh inside that tastes like a cross between a pumpkin and a sweet potato. Try this interesting preparation with an Asian flair.
Ingredients
PreparationIngredients
- 1 3- to 4-pound Kabocha squash Add to list
- 2 tablespoons sugar (or honey) Add to list
- 1/3 cup lemon juice Add to list
- 2 tablespoons soy sauce Add to list
- 1 tablespoon finely grated ginger Add to list
- 3 tablespoons dry or medium-dry sherry Add to list
Preparation
Mix sugar or honey and lemon until most of the crystals dissolve. Add soy sauce, ginger and sherry. Let stand as long as convenient, covered (or use right away).
Rinse squash. Set in pan and place in 350º F oven. Bake until easily pierced with a fork, about 60 minutes. Halve at once; scoop out seeds. Cool to lukewarm and cut into sections. Spoon dressing over lukewarm squash sections.
Recipe by , Organically Grown Company
Source: Sound Consumer November 2007
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.