Kabocha Squash with Ginger Dressing

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

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

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 Ladybug brand produce, Organically Grown Company

Source: Sound Consumer November 2007

Learn more about our recipes. View guidelines »

More about: dressings, ginger, winter squash

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.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login