Winter Squash: The Last Hurrah

Please, tell me it’s true. Tell me it's time to wax nostalgic about winter (because spring is just around the corner). Am I sounding desperate? There’s a reason for that. I am. About this time every year I make broad, audible, boring pronouncements to the effect of “ this was the longest winter ever”. One way I overcome the last gasp of winter (it's still cold here) is to remember all the favorite winter dishes that require the oven to be on for extended periods and the cozy feeling that anything roasted engenders. Hence…. Winter Squash.

This entry is about Kobocha Squash, also known as Buttercup (that’s spring-y!). A scant bit of research revealed that this squash was introduced in 1541 by Portuguese sailors who brought it to Japan from Cambodia (how does Wiki know this stuff? I do source other references, but according to a recent study, Wikipedia is as accurate as most and you can’t beat how easy it is to access, a boon to bloggers of any stripe). So back to Cambodia… the Japanese shortened the name to Kobocha. (Now don’t deny that a little bit of background enhances flavor!)

What you also need to know is that these particular squashes ripen after being harvested and reach their peak 1.5-3 months after harvest. They are best stored in a slightly chilly spot that is also dry. But, my guess is that that you will purchase and eat your squash soon after you 'harvest' it at your supermarket or farmer's market. Pick a squash that is heavy for its size and has no soft spots. Remember the earlier entry about pumpkins? Yellow tints are fine and so are the ‘carbuncles’ that are actually an indication of sugars trying to escape.

Here’s a no-fail recipe for winter squash that will serve 4 or make for some very nice leftovers. This recipe is adapted from The Flexitarian Table by Peter Berley.

Equipment

• Surface to chop on
• Heavy knife
• Heavy baking sheet (one with edges) or roasting pan or some sort of baking dish
• Small bowl
• Large prep bowl
• Measuring stuff
• Spoon and or spatula
• Mitts! And a place to put something hot.

Ingredients

• 3-4 pounds of squash of your choice (I originally planned this with Delicata squash)
• 3 Tablespoons of Maple syrup
• 2 Tablespoons of Olive oil
• 3/4 teaspoon of chili powder or hot Spanish smoked paprika
• 1/2 teaspoon of salt

Method

• Place your oven rack at the 1/3 from the top spot.
• Preheat the oven to 450 degrees.
• Prepare your squash (review earlier entry here regarding tough squashes) by washing it, seeding it and cutting it into even slices.
• In the small bowl mix together all the ingredients EXCEPT the squash.
• In the large prep bowl, use your spoon or spatula to toss the slices with the syrup/olive oil/ spice mixture.
• Spread the slices on the baking sheet in a single layer (use two dishes if you have to).
• Place in oven and stir every 10 minutes or so. Roast until tender.
• This can take up to 40 or 50 minutes depending on the squash. Don’t let it dry out! If it looks like it’s getting dry, add a tablespoon (or two) of water to the pan.

Soft and a little brown? It’s done! Don’t forget to have a heat resistant place to put your pan and don’t forget your mitts either!

This sounds like a big deal, but that’s only because these are detailed instructions. Read it all though once or twice and imagine the steps. You’ll see that it’s all pretty basic and then you can SPRING into action!