Kabocha Tots for Picky Eaters

Here’s the thing about Kabocha squash, it’s so creamy when cooked, it has a banana-like consistency, which is why it’s the best squash ever to use in smoothies if you find yourself with left overs. Refrigerate, and use the next morning in lieu of bananas! I think the Kabocha is the sweetest, most complex flavored squash, so don’t let it’s inconsistent size, warty exterior or blotchy skin fool you. Even the word “squash,” does it injustice. We should change the name for sure. Certainly small children are not impressed, indeed are instantly turned off by the moniker, “squash.” As in I’ll sit at the table until morning before I eat the miserable squash, mom. So the following recipe does away with the S word entirely, and uses only Kabocha.  Don’t think of it as squash, think of it as a new fruit of the vine that is totally cutting edge. The very cool thing about Kabocha is that the skin is edible, so you don’t have to peel before roasting.

1 Kabocha

1 Tablespoon Temecula Olive Oil or other local, freshly pressed olive oil

1 dash of Tabasco

sea salt (optional)

2 cloves crushed garlic

1. Preheat oven to 400 F.

2. Cut the squash first in half, and then in bite size pieces.

3. In a separate bowl, mix the oil, tabasco, salt and garlic and then toss the Kabocha Tots in the mixture.

4. Spread on a cookie sheet and roa
st for 15 minutes. Remove from oven, toss again then roast for a final 15 minutes. Finished product should be soft. You don’t need to remove outer skin, but kids might find it more agreeable if you do.