I have a couple early food memories around squash.
One is Grandpa Z’s zucchini. He would grow them bigger than our dachshund.
He would slice them into half-inch rounds, batter and fry them. Oooh mama, those were some good eatin’. Summertime at the grandparents house was fun and tasty.
I can still see Grandpa Z holding up one of his big zucchini, huge grin on his face.
The second memory is my mom’s favorite way to prepare squash – split in half, scoop out the innards, bake with a couple pats of butter and a sprinkle of brown sugar.
Another one of my favorite ways to eat squash.
Until now. Just look at this:
For who knows how long now, I have watched my friend Sarena enjoy kabocha all kinds of ways. Raves about it, she does. I see several of the Sherpas eating it, and Laura has kabocha nearly every day, right Laura?
Here in Portland, the kabocha is an elusive winter squash – it cannot be found in the normal market. Just as I gave up the long search, I found two massive piles of kabocha at my favorite Asian market!
Immediately three of them jumped into my cart.
That was a week ago. I have been back for more, and I refuse to cop to the current number of kabocha in my kitchen. Let’s just say I am celebrating everything kabocha.
YIELD: I suppose I could share these… (makes 25-30 fries, serves several)
dairy, egg, soy and gluten free, vegan
1 kabocha squash, scrubbed
2-3 tablespoons coconut oil
sea salt and pepper
buffalo celery ranch dressing, for dipping
Preheat oven to 375. Cut squash in half at stem. Remove stem, seeds and innards, bottom core. Slice into uniform size pieces – half moon rounds the full size of the squash. Coat in coconut oil, arrange in a single layer on prepared (foil, parchment) baking sheet. Season with salt and pepper.
Bake at 375 for 20 minutes. Remove from oven, flip each slice to other side, return to oven for another 15 minutes or until lightly browned.
The obsession has begun.
this recipe was shared with Healthy Vegan Fridays.