Kabocha squash. I’ve had a relationship with this squash for over a year, and it’s gotten a bit complicated at times. It began when a friend made two kabochas at my house and I couldn’t stop eating it… it was unlike anything I’d ever had and was just really addicting. So naturally, I became obsessed. I basically made one with dinner at least 3x a week all winter.
Then something terrible and shocking happened when winter was over. I got a kabocha that wasn’t dry and cake-like the way I loved it. It was soggy and soft and sweet and disgusting. I hated it.
But I wouldn’t give up… for a few more weeks I kept buying and attempting to make kabocha but they were all soggy and gross. I gave up and told myself I couldn’t waste any more time or money until it was squash season again. And now squash season is in full swing and kabocha and I are back on like nobody’s business.
I know it looks a little weird… like maybe a mix between a potato and an acorn squash. But the texture is what makes it incredible. It’s somewhat dry, but I love that because it gets so crispy and is great for dipping in sauce (my suggestions= bbq sauce, hot sauce, peanut butter, melted peanut butter + chocolate chips for dessert kabocha… I’ve even dipped it in leftover Indian food and it was amazing).
Also! I wanted to include my newest discovery in roasting sweet potatoes. I used to bake them at 400-425 for 30 minutes. They would always get a little too soft, or I would just miss the window of when they were perfectly crispy and they’d turn black instead. Well, I’ve figured out (this might be common knowledge…) that if you bake them at lower heat (375) for about 40 minutes and turn them halfway, they will be perfectly soft on the inside and crispy on the outside. Another good trick is to slice them a little thicker. That way they don’t get burnt or soggy.
Yep! Those are my favorite two sides right now. They are both filling and delicious to dip into a variety of things. I pair them with tofu, chicken, or any protein really…
1 kabocha squash
1 Hannah sweet potato
Coconut oil cooking spray
Salt, cinnamon, whatever spices you like, whatever sauces you like for dipping.
- Pre-heat oven to 375.
- Stab your kabocha in a few different places and microwave for 2 minutes (this makes it softer and easier to cut into).
- On a cutting board, cut your squash in half and scoop out all the seeds and goop. Like carving a pumpkin.
- Slice the kabocha into 2 inch slices.
- Place on baking sheet lined with foil and greased with cooking spray.
- Spray the cooking spray on top of the squash, topping with cinnamon or salt or whatever spices you like.
- Roast at 375 degrees F for 45-50 minutes, or until crispy and brown.
- Preheat oven to 375 degrees F.
- Wash potato and slice into 1/2 inch slices.
- Place on greased baking sheet lined with foil.
- Spray the potatoes with cooking spray again and salt or season to your liking.
- Bake at 375 degrees F for 40 minutes, flipping halfway so both sides get crispy.
In November, I cut about 6-7 inches off of my hair. It was a hard change considering I used to wake up from nightmares about someone cutting my hair. But it turned out that I LOVED having it short and it suits me way better right now.
I decided it was getting a little long and I needed a trim. For the sake of being economical and not having to get it cut again for awhile (such an old man way to get a haircut…) I decided to go pretty short. I also got some highlights because it’s winter and I’m pale and disgusting right now.
The result? It is definitely short… And the highlights came out a little chunkier than I had hoped… BUT my hair grows like an inch a month so my frugal mission of not getting another trim for awhile is complete.