Some of my absolute favorite foods are those that are naturally gluten-free. The easiest naturally gluten-free foods to find are whole foods like fruits & vegetables. When you stick with whole foods and prepare them yourself, there is no label reading or wondering if the food has been cross-contaminated or manufactured in a place that also manufactures or produces gluten-containing products. Not only are these foods better for those on a gluten-free diet, but they are better for everyone. There is so much processed food out there. The less you eat, the better.
I found this kabocha squash a week or so ago at Kroger. I had been looking for one for a while, so I was shocked to finally find it! Here is a little more about the kabocha squash from What’s Cooking America:
Kabocha (Also known as a Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin) – Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type.
Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work.
Available year-round.
To prepare the squash for roasting, I washed the squash & cut in half lengthwise & removed the seeds. This was not an easy job, but I persevered and got the job done. I then chopped into large chunks and placed them on a baking sheet that had been sprayed with Pam. I then sprayed the squash with Pam and seasoned with sea salt & pepper. I then roasted in the oven at about 400 for 30 – 40 minutes or so. I kept checking to make sure I wasn’t over cooking it. The flesh skin will both get tender & the flesh gets a little flaky. The skin is edible and I think it adds a nice texture to the squash.
This squash reminded me a lot of a sweet potato, but richer. It was so stinkin’ good!! I have been eating this for days & still have some left! There are so many things you can do with this. You could scoop the meat out & mash up for oatmeal, baking or just to eat alone.
If you are looking for a great new fall veggie to try, don’t pass this one up!!
Filed under: Family, Gluten-Free, Gluten-Free Recipes |
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
Gluten-free is Life 
I have yet to see/try kabocha swash – I must do so, especially after seeing this recipe!
I don’t know where you are in Ohio, but I saw Meijer had them today labeled as “Buttercup” squash. Also, I found the first one at Kroger. I had tried the Asian grocery stores with no luck.
Let me know if you try it out! 🙂 I am loving it.
thanks for the great tip on a new food. you are so right about what to eat. it takes so much time to do this, though!
what kind of knife did you use? I think someone needs to invent a squash cutter!
I used one of my J. A. Henckels chef’s knife. I also wrapped a dish towel (dry) around the squash to allow me to grip it better. It really isn’t that time consuming and once it is in the oven, it is so simple.
I love squash, too – it’s at the top of my list of fall food favs. My favorite foods are naturally GF, too, and mostly those you can get straight from nature. I feel so good eating them!!
I am so thankful that I was “forced” to embark on the gluten-free diet b/c I have really opened the doors to all kinds of new foods. My diet is so much healthier now than it was before I went GF.
i still haven’t tried this squash. but i’ll keep my eyes open for it!
I am sure you will enjoy it when you find it! Since it is fall now, I would think they would be easier to find.
Thank you for this! I saw this squash and was wondering what the heck it was and what to do with it…will give it a shot this weekend! I love sweet potato, so this sounds right up my alley. I will definitely use your dish towel trick as well. I have a nasty habit of cutting myself being careless in the kitchen.
Erin,
Please let me know how it works out for you. 🙂 Be careful with those knives! My problem is that I am always in a hurry!
OK, so I was dork and realized it was regular acorn squash I saw. Well, I roasted it anyhow with some cinnamon, stevia and maple extract and it was GOOD! Gotta find the kabocha… 😉
Acorn squash rocks, too!!
[…] this week is squash. Another favorite of mine. I will have plenty of squash this week. I love kabocha, butternut, acorn, spaghetti….you name it! I don’t think that I have met a squash […]
Very pretty and it sounds good. Thank you for sharing this on Friday Foodie Fix.
[…] is until tonight when I tweeted asking how to make it! Kimberly from Gluten-Free Is Life sent me her blog post with step by step instructions. It was very […]
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