I heart kabocha
I love pumpkins, and I love winter squash. Recently, we've been trying out all the squash I'd never cooked before (spaghetti squash, mmm!) and finally I bought a kabocha at Mitsuwa a while back. I already knew how much I loved the seasonal kabocha wagashi and croquettes I got at Mitsuwa. And now that I've cooked the actual squash, I think that it just may be my favorite winter squash of all! So far, we have had the basic roasted/steamed side dish, a fantastic soup (no peeling necessary! fyi, I went with the mozarella on top), and I've roasted the seeds using this recipe (with great results, although I think I will try cumin instead of cayenne next time). I've also made kabocha yogurt for Emily about a zillion times and she loves it (as well as the plain cooked kabocha). Next kabocha gets turned into this recipe for simmered kabocha. Plus it's fun to say. Kabocha kabocha kabocha!
Last night I completely forgot to mention: I also made these cookies from a recipe I found online. They were pretty, but they tasted like cardboard. Rancid cardboard. I am on the lookout for another cookie recipe to try.