RCP: Spiced Kabocha Squash

Or "A Tribute to Walt Nissen."

Inspired on Walt's vaguely Asian take on one of my favorite squashes, we did a more Euro-Cali version, but using the same basic ideas.

Cut open a Kabocha squash, trim off the stem, and scrape out the seeds and strings. Slice into wedges, then peel (easier said than done). Toss the wedges with salt, ground Bali Long Peppers (you could use some pink peppercorns if you're averse to getting specialty stuff), and a few generous pinches of allspice. Add a few tablespoons of melted butter and a tablespoon of Austrian pumpkinseed oil (Kuerbiskernoel) and toss well. Place the wedges in a single layer on a baking sheet, then roast at 400 degrees F for 10 minutes. Turn over the wedges and roast for 5-10 more minutes, or until they're softened and aromatic. Plate, then drizzle with more melted butter and pumpkinseed oil. Garnish with a little chopped sage and fancy colored salt (I used black lava salt).

I did something similar, but easier, last night.

I had leftover roasted kabocha. I just stick the whole squash in a baking pan and roast at 375-400 until a 2-prong meat fork readily pierces it.

After spooning out the seeds and string and cooling the squash, I cut it into wedges and cut the squash from the skin. I tossed chunks of the squash flesh into a hot skillet with canola and melted butter. Season with salt and white pepper. Occasionally toss or turn the squash pieces. Then drizzle with roasted pumpkin seed oil, continue sauteeing, and dust with grated nutmeg. The sauteeing helps develop a caramelized character.

This squash makes for a tasty soup, as well.