Truth be told, the name – Kabocha squash – is what made me want to buy this sweet veggie, and so did the recipe stuck to the side of it. To keep things exciting in my kitchen I do like to try a new thing every once in a while. I can tell you for sure that for fall and winter, this recipe will be a staple!
Looks funny but tastes amazing and the entire squash is edible. Trust me!
4 slices of chopped bacon (grass fed variety is healthiest)
1 cup diced yellow onion
1 Kabocha squash – de-seeded and diced — (don’t remove that hard, outer skin!)
1/4 chicken stock or broth
6 chopped sage leaves (optional)
lemon zest (optional)
Salt and pepper
Fry up your bacon and take it out of the pan and put aside.
Add the chopped onion to the bacon drippings and cook for 2-3 minutes.
Add the diced squash with some salt and pepper (about 1/2 tsp of salt and 1/4 tsp pepper) and saute for 12 minutes
Add the chicken stock, cover and steam until tender, yet firm — about 5 minutes
Remove lid and stir in bacon. Add in sage if you want and dress with lemon zest or a drizzle of balsamic glaze*.
*I made this without the lemon zest and, where I watch sugar intake, the balsamic glaze, and it was still divine! The squash is so sweet – mixed with the salt of the bacon – it was a beautiful combination.