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. 🙂
