There is no reason on this beautiful green earth not to love kabocha squash. I know I’m coming on a little strong right out of the gate this week, but I’m pretty excited about squashes in general and kabocha is no ordinary squash. Kabocha is a squat, knobby skinned winter squash that is sweeter than butternut and has a texture and flavor that falls between a pumpkin and a sweet potato. It’s picked while still growing and then matures in storage for a couple months to develop a complex sweet flavor. Some people also refer to kabocha as Japanese squash. Give this homely little winter special a whirl. If you can’t find a kabocha you can substitute an acorn or carnival squash instead.
The burrata cheese imparts a delightful creaminess to this recipe which layers nicely with the floral sweetness of the lavender infused honey.
- 1 kabocha squash, seeded and cut into quarters lengthwise
- extra-virgin olive oil
- sea salt
- fresh ground pepper
- 8 oz fresh burrata (I've also top these with goat cheese and plain yogurt blended to a firm but creamy consistency, also delicious)
- lavender honey for drizzling
- ground nutmeg
- ground cinnamon
- Preheat oven to 400 degrees.
- Brush kabocha quarters with olive oil and sprinkle with nutmeg, cinnamon, salt and pepper.
- Roast for 45+ minutes or so until the squash is tender when pierced with a fork and begins to caramelize on the edges.
- Remove from oven, top each with a hunk of burrata cheese and drizzle with lavender honey.
[…] ROASTED KABOCHA SQUASH WITH BURRATA AND LAVENDER HONEY […]