Kabocha Squash Bake

This was a simple side dish I made to accompany some pork chops.

Underneath there is a layer of thinly sliced cabbage and shallots (you could use onions) and roasted with sprigs of rosemary dotted with butter.

The flavour of Kabocha squash is a delight.
Kabocha has an exceptional sweet flavor, even sweeter than butternut and is similar in texture and flavor to sweet potato and pumpkin. You can eat the rind, I’ve seen it in a few Thai dishes with rind intact, but for this dish I chose to peel it. Please be careful as you do this!

Kabocha Squash Bake

1 Kabocha squash, medium

2 onions / 4 shallots sliced

1/4 large cabbage, finely chopped

1 apple, diced

1 stick butter

1 tsp ground mace or cinnamon

2 tsp apple cider vinegar

2 sprigs rosemary

Seasoning to taste

Butter a skillet pan well.
Layer the onion, cabbage and diced apple
Season with mace, salt and pepper and dot with half the butter, sprinkle over the apple cider vinegar
Wash, slice and peel the kabocha squash, then layer, adding on top of veggies arranging as tightly as you can
Sprinkle with the mace, season, dot with butter and sprigs of rosemary
Bake at 350F for about 40 minutes or until squash is cooked
You can cover with foil, then uncover for last 15 minutes, broiling to finish off for nice brown topping

You could also leave off the spiced seasoning and have it just plain and lightly salted.