Four Nights A Week

Sunshine Kabocha Squash, like its more well-known sibling Kabucha or Japanese Winter Squash, has a slightly sweet flavor, creamy texture and doesn’t need to be peeled. In my view, that makes it a must-try.

This week, our Clark Farm Carlisle share included this variety of squash, which I roasted for a vegetable side. The instructions on how to roast are from Kristina Felix of the New York Times and I’ve gifted that article here.

Roasted Kabocha Squash

Ingredients

• Kabocha squash (I used a Sunshine Kabocha Squash)
• Salt, Pepper
• Coconut oil (or other vegetable oil)
• Maple Syrup