Yokohama squash has to be the best winter squash I've ever had. It has a bright orange interior and a sweet nutty flavor. I decided to bake the squash. I cut it up into one inch strips from the center, then cut the rough peeling off. I then cut the peeled strips into one inch sized cubes.
Cutting this squash isn't as easy as it sounds, especially since I can't find any sharp knives around here. Please be careful when cutting uneven squash like this lumpy one; the knife can easily slip and cut your finger.
I coated a baking dish with olive oil with a little extra. I tossed in the squash and stirred to coat them all with olive oil. I sprinkled in chopped fresh garden sage, salt, pepper, and drizzled with honey, then added pats of butter. Bake in a preheated 400 F oven for 25 minutes or until a fork inserted goes in easily. It's very tender and takes no time at all to cook so be careful not to overcook. This squash is worth all the trouble cutting and peeling and baking. It was so delicious. Up next, a home improvement project, could it be a kiln room ? Thanks for reading and for all your comments.
My fiancee LOVES squash so I think she would be intrigued by Yokohama squash!
ReplyDeleteHi Keith, thanks, it was such a shame to cut off all that beautiful blue bumpy skin, so lovely with texture. Probably any winter squash could be cooked this way
ReplyDeleteLooks yummy! This is one I will definitely try!
ReplyDeleteHi Pam, thanks, nice and sweet with a nutty flavor.
ReplyDeleteGood for you, exploring new tastes and foods...I still am inundated with summer squash!
ReplyDeleteGood for you, exploring new tastes and foods...I still am inundated with summer squash!
ReplyDeleteHi Barb, thanks, oh it has been so long since I have made stuffed squash but I just remembered it now. I must get a large squash so I can bake one, for some reason your comment reminded me of one I baked back in the early 80s; it was summer and it was a large squash, must have been an overlarge zucchini or crookneck that I scooped out and filled with other veges and tomatoes. hum
ReplyDeleteI've never eaten this type of squash. It sounds yummy. Will see if they have any at the farmer's market tomorrow.
ReplyDeleteWinter squash is one of my favorites. Like you, I find it a pain to peel those gnarly ones. Lately I cut them in half and bake them in their shell.
ReplyDeleteMy mouth was watering as I read your recipe. I will definitely have to try it soon!
ReplyDeleteMy mouth was watering as I read your recipe. I will definitely have to try it soon!
ReplyDeleteCutting the brutes up can be a real challenge. I once threw a large one onto the deck outside. It shattered quite nicely so I picked it up, washed the pieces and baked it. In its skin.
ReplyDeleteAnd it tasted delicious.
Hi Teresa, thanks, I have never seen this type of squash till I moved here, I just have to try new things at least once.
ReplyDeleteHi Michele, thanks, I usually cut in half and bake that way but I cut it so unevenly at first it was difficult to do that way this time. Cutting it up I got more of the honey and herb on more of the squash so it was tastier.
Hi Ms. Sparrow, thanks, oh it was delicious.
Hi Elephant's Child, thanks, I may get this squash again and drop it off the deck to shatter - that's a good idea. Ha.
My Frank thanks you :)
ReplyDeleteHi Dee, thanks, good to know other's are enjoying.
ReplyDeleteHi. I'm growing Yokohama squash this year. Is the skin soft and edible like kabocha squash or hard and rigid like butternut?
ReplyDelete