It’s already starting. That itch, that impatience…you know, the kind that comes with this time of year. I’m already missing farm-fresh produce. I’m thankful that I live far enough south so that there are some things that grow through the winter. I have kale, cilantro, and oregano that are doing well in my garden, and of course the sage and rosemary that double as decorative landscaping in the front flower beds are handy to have around. But I miss the farmer’s market. I miss the bounty of vegetables. I miss having so much in my CSA share from week to week that I have to become extremely creative in my attempts to use it all. I still have a bit in the freezer from the summer – some green beans and some blueberries – but mostly, I’m stuck with grocery store wares. (I do have to say, however, that Greenling helps tremendously with ensuring I get some fresh goods this time of year!)
So I’m making do with what I can find, and this time of year, it’s winter squash. It’s a good thing there are countless varieties, and I am quite enamored with most all of them. Especially kabocha. It’s definitely not a pretty squash – green and bumpy. Getting a knife into it is tricky, as it’s quite hard when raw. But it’s worth it, because when roasted, its flesh is sweeter and creamier than the best butternut or pumpkin. It’s velvety and sumptuous, and is amazing in pies, baked goods, risottos, or simply roasted.
This time around, I opted to cut wedges of a kabocha squash I’d picked up and roast them. Rubbed down with a bit of coconut oil, fresh rosemary, and Madras curry powder, the squash was popped into the oven, and an easy 30 minutes later, it was perfectly creamy with caramelized edges. I won’t lie – I had more than my fair share with dinner, and enjoyed leftovers with breakfast the following morning. And now, writing about it makes me wish I had more.
Let’s just say, this squash has a way of reminding me to appreciate all the seasons, even the ones without tons of readily available greens.Print Recipe
Curry-Roasted Kabocha Squash with Rosemary (gluten-free, vegan, refined sugar-free)
1/2 large Kabocha squash, cut into 1 1/2-inch thick wedges
3 T coconut oil, melted
1 T Madras curry powder
1 T coconut palm sugar
1 T rosemary needles, chopped
salt and pepper to taste
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil for easy cleanup. Rub down the squash wedges with coconut oil, and then rub curry powder, rosemary, coconut palm sugar, salt and pepper all over.
Roast for 30 minutes, flipping the wedges over halfway though. Remove and serve.