Happy Sustainable Sunday everyone! I’m busy packing up for a trip to New York, working on my summer bucket list, and enjoying a little staycation with Dustin before heading out for a month. I’ve been loving all the feedback you’ve been giving me on Sustainable Sunday, the meals you’ve been cooking, your trips to the farmer’s market, and even the baby food you’ve been making (go Patty!). Please keep it coming, I’d love to feature you and/or your blog in future Sustainable Sunday posts. Contact me if you’re interested.
Below is a recipe and photos my friend Rosanne sent over using Kabocha squash. I’m not sure how common this type of squash is elsewhere, but if you are lucky enough to live in Hawaii, it’s plentiful. And not to mention the BEST squash on the planet. For real. Thank you Rosanne, for sharing another recipe with us.
Little Slices of Orange (Kabocha squash that is)
1 Kabocha squash
1 TBL oil
sea salt to taste
Preheat oven to 400. Wash the squash, cut it in half and scoop out the seeds, which can be roasted just like pumpkin seeds. Cut the squash into 1/4 inch slices using a BIG knife. Put the slices with a little oil in a pan with a touch of salt and roast in the oven for 8 to 15 minutes.
These little slices are simple yet so delicious. Since the squash is sweet it doesn’t require any added sweetners like most squash. Eat the skin and all. My husband and I ate them for pupus before our meal that night of roasted veggies with rice. The squash is rich in beta carotene and so much more. Enjoy!