Kabotcha, Thank you, Pete Belardino 11.14.2011

Last month, Pete introduced me to Kabocha, a Japanese squash.  I’ve never really been a squash person and have never cooked it before, but I thought I would give it a try.  Pete never mentioned that I would need a sledge hammer to cut this bugger up.
Ever since I cooked it the first time, I have been in love with this veggie and cook it once a week, sometimes combined with other veggies.



As you can see, there are lots of seeds and
since I love me some Kabocha, I’m saving them.


Kymber…where are you?  Do I just dry them and put
them in a safe place for next spring?


Kabocha, broccoli, red onions, chicken stock,
garlic, sea salt, Braggs vinegar, Braggs Aminos,
black pepper and rosemary.


15 minutes later….yummy!  Thanks again, Pete 🙂


In other news, T-Jay made it back from Baton Rouge, safe and sound.  He had a great time while there, but it is good to have him back home.
On the advice of everyone here and on Facebook….from now on I’m checking my shoes for surprises. 🙂

2 thoughts on “Kabotcha, Thank you, Pete Belardino 11.14.2011”

  1. Kymber…sometimes they are called buttercup squash. I have yet to find out where exactly they come from, but I will investigate next time I get to a store where there are English speaking people working. I have the seed laying on napkins now and will transfer them to towels later. Now to find a cat safe place in the house. 🙂 LOL..not that they will eat them, but they sure will play with them.I'm glad T-Jay is home too…slept like a log last night! 🙂

  2. wow – i have never had that kind of squash but it looks awesome and that meal is to die for!as for the seeds – there is lots of info online, some people are experts, some are not and everyone has their own method. after i was the seeds i lay them on some paper towels in a single layer on a bath towel and put them in the dryest place in the house. i change the paper towel on the second day but never after that. i let seeds go as long as 10 days to ensure that are completely dry. then i store them in brown paper bags for use the following year. hope this makes sense.my only question is where did you get the squash? if it is from the supermarket god only knows what you'll end up growing next year. try and find out if it as an heirloom or not. if it's heirloom, you're good to go and those seeds will be gold.glad TJ is back safe and sound. now you can get some sleep!your friend,kymber

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