Food Focus

 

Squash Receipt

Since California Baby started in my kitchen, it seems appropriate to share a recipe! I have one that is tasty, simple to prepare and healthy. Ever heard of Kombucha squash? You may have seen this squash at the open market, or if you’re lucky enough, your local supermarket. You might have eyed it curiously, but stayed away because you didn’t know how to prepare it. Here’s a preparation I love:

Ingredients & Tools

• (1) 2 lb. Kombucha squash (Look for a firm and heavy one. Stay away from dry and hollow; thump it like a watermelon).
  

• Olive oil (enough to cover generously)
  

• Salt and pepper
  

• Sage or Thyme (fresh) 3-4 sprigs
  

• Baking Dish or cookie sheet
  

How to

Scrub the outside of squash with biodegradable and non-toxic soap – California Baby Super-Sensitive Shampoo Bodywash is our favorite for washing veggies.

• Pre-heat oven to 400 degrees
  

• Remove stem and cut the squash in half. It’s very hard, so you may have to cut it in a few segments. (tip: use a towel to protect hands and place a damp towel under cutting board to reduce slipping)
  

• Scoop out seeds – reuse to grow in your home garden or let dry for a few days for a healthy snack (albeit acquired taste)
  

• Then cut into 1 ½ - 2 inch wedges
  

• Toss cut wedges, sage, garlic, salt, pepper and olive oil. Use your hands to make sure everything is coated.
  

• Place the wedges on their side fitting them on the sheet in an interlocking manner, scattering and tucking the whole leaves of sage, thyme or garlic throughout
  

• Place in a 400 degree oven and cook for 20-30 minutes until caramelized (a nice chocolate color). Caramelizing is important because this is how you will get an intense sweet creamy flavor.
  

• Turn over once mid-way, or until the bottom side is caramelized (lift a piece and peek)
  

Cut a small test piece - your taste buds will tell you when it’s done. Look for a rich, creamy flavor.

All my best,

Jessica

 

Place your mouse over an image: