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Three ways to cook Kabocha Squash

1.  In the oven:

  • Scrub the squash clean. Next, carefully cut squash in half and remove the seeds. 

  • Drizzle with olive oil and use your hands to rub it all over the squash. Sprinkle with salt and pepper. Place on a baking sheet lined with parchment cut side down. 

  • Bake at 400°F for 45 to 60 minutes or until fork tender, remove from oven and cool. Use a spoon to scoop the flesh away from the skin.


2.  Slow cooker method:

  • Scrub squash clean.
  • Place squash in slow cooker and place the cover on.  Cook on high for 3-4 hours or on low for 6-8 hours or until easily pierced with a knife.
  • Carefully remove squash and let cool slightly. Cut in half and remove seeds.
  • Scoop flesh of squash out of shell.


3.  In the instant pot

  • Scrub squash clean and carefully pierce all over with a sharp knife (10-15 cuts, 1/2-inch to 1-inch in size).
  • Place steamer basket in the bottom of the pressure cooker and add 1 cup water. Place squash in/on steamer basket.
  • Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure.
  • Carefully remove squash and let cool enough to handle. Cut in half, remove seeds, and scoop out flesh. 

Roasted Japanese Eggplant

  • 4 small Japanese eggplants

  • 3 tablespoons extra-virgin olive oil, divided

  • Sea salt

  • Cracked black pepper

  • 1 large, very ripe tomato

  • 2 cloves garlic, crushed

  • 4 sprigs of fresh thyme

  • 2 ounces pecorino (or Parmigiano-Reggiano), shaved or thinly sliced

  1. Heat oven to 450 degrees

  2. Peel eggplant and place in a roasting pan.  Coat with 2 tablespoons olive oil and season well with salt and pepper.  Roast 25-30 minutes until tender and light golden brown.

  3. While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, ½ teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.

  4. When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.

  5. Scatter with pecorino and roast for about 5 minutes until cheese is melted.

Raw Beet Salad With Carrots and Apples


2 large carrots                                                

1 large crisp apple                                          

2 medium beets.                                              

chopped mint, to taste (optional).                    

1/4 cup apple cider vinegar

1/4 cup olive oil

1 TBS honey

Salt to taste

1.  Peel, beets, carrots and apple

2.  Coarsely shred in food processor

3.  Whisk vinegar, olive oil, and honey together

4.  Add dressing to salad, add salt and mint (if desired) to taste


Roasted Delicata Squash with Maple Syrup



  • 3 whole delicata squash
  • 1 1/2 tablespoons butter 
  • 1 1/2 tablespoons pure maple syrup
  • Salt and pepper to taste
  • 6 sprigs fresh thyme or 1/2 teaspoon dried thyme


  1. Preheat oven to 450 degrees F.
  2. Wash the squash. Use a large, sharp knife to slice off the stems. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and string. Discard. Set the squash cut-side-up on a baking sheet.

  3. Put a dab of butter in the center of each squash, drizzle maple syrup into the cavity, and sprinkle with salt and pepper Set a small sprig of thyme or sprinkle the dried thyme in each half.

  4. Bake until the squash is very tender when pierced with the tip of a knife. The time will vary depending on the size of the squash, but will range from 35 to 45 minutes.
  5. Remove from oven and serve.
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