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.
The prettiest of all squash!