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last night’s moon shaped kabocha squash

its a tough one to cut..

didnt think i could do it but….i managed:

  • oven at 400 degrees
  • add olive oil
  • salt pepper
  • a tad bit of butter
  • cook for about 30 min.
  • turn over in between and check from time to time
  • done when you can pierce with a fork

you can even eat the skin!

it is similar to acorn but ‘mushier’

i made it along side quinoa

  • 3/4 cup quinoa- bring this and 2x this amount water to a boil (like rice)
  • while coming to a boil add-salt, a dash of pepper, garlic powder to taste, tbls butter
  • once boiling, simmer for just about 20 min, lid on
  • once water has dissolved fluff with a fork and add some parsley

with some la brea bakery whole grain (amazing!)


and avo

they were cute as usual:


About janethoffmann

happy girl who loves life, beauty and food!

One response »

  1. i made kabocha last night too! i put it in a massaged-kale salad with sunflower seeds. i love kabocha – but yeah, totally hard to cut. i made risotto with it last week, which required cutting half of it into tiny little pieces before it was cooked, and it took an hour just for that one step …


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