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Maple Apple Kabocha Squash

So, apparently Kabocha squash is trendy.

I mean, I guess.

It seems odd to say that a squash is trendy (and I’m not on the front line of “trendsetters”- I just got on the leggings/boots bandwagon and now I find out that I’m supposed to get special socks that go over the leggings but under the boots and they’re supposed to show, but just a little bit? Bri! Help me!) but everywhere you turn, bloggers are waxing eloquent about the esteemed Kabocha.

1. How to cut and peel a kabocha.

2. Kabocha is a beauty detox!

3. Kabocha squash helped me win the lottery!

(Okay, that’s not real, but I’ll bet someone somewhere attributes their good luck to Kabocha.)


I got a Kabocha in my CSA box. It’s been sitting on my counter cluttering things up taunting me.


I didn’t really know what to do with it. Do I roast it, steam it, purée it? Do I wear it over leggings and under boots? I’m clueless!


Roasting is my “go-to” cooking method, so I decided to mix it up. I actually cubed the Kabocha and boiled it in apple juice. Yeah. Is that weird?


I used about 1/2 of the squash, cubed in 1 in. (or so) pieces and about a cup of apple juice, more or less. Then I simmered it for about 20 minutes.


It tasted good- kind of tart. But I was looking for a little more sweetness.


So I drizzled the Kabocha with (approximately) a teaspoon of pure maple syrup. That was the ticket! It was so good!

A little maple syrup oozed onto my cauliflower. That was pretty good too. Maybe I’ll start a maple syrup/cauliflower trend.

Or maybe I’ll just leave the trends to the trendsetters.

Now back to the boots, socks, and leggings. Are there any other rules that I need to know about?


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