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kabocha
I got a kabocha squash at the Farmers Market today and, wow. I used some of it in place of butternut squash in a recipe that called for me to peel it and then roast cut-up pieces; instead I cut approx. the amount needed into 4 large chunks, with the peel on, and roasted it. It's much, much easier to get peel off after roasting, imo.
Anyway, when I was burning my fingers peeling the chunks after roasting, I tasted some and it's really very flavorful -- moreso than butternut squash, I think. It seemed almost starchy, and soaked up more liquid in the overall recipe than I expected.
The recipe was for butternut squash and greens risotto, but I discovered I didn't have arborio rice when I'd already started, so it ended up just being brown rice with the rest of the ingredients, sans quite a bit of broth.
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I'm using lipstick again.
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