Truth to be told, I grow summer squash primarily for the blossoms, and winter squash for the young leaves, tendrils, and fruits.  The blossoms, young leaves, and tendrils are among my favorite summer treats.  I enjoy them often stir-fried, or steamed.  Simple pleasures, truly.  Then for the fruits that I left on the vines to ripen, they become staple this time of year (autumn).  They are called winter squash because we eat them through the winter.  Usually, by the time I’m down to my last fruit, it’s time to start seeds again!  I hope you will consider growing a squash or two next planting season.  There sure are varieties you can successfully grow in containers in case space is limited.

Squash Love is well underway as Thanksgiving recipes are being tested!  To Junia, for making this all possible, to our co-hosts for taking the time to spread Squash Love, and to those who have participated so far, a big THANKS!

Today, I am sharing with you another Filipino dish.  It’s simple, nutritious, and best of all, yummy!

FOR THE SQUASH

• half of a kabocha squash, washed, seeds removed, cubed about 1″
• salt and pepper to taste
• 1 tablespoon olive oil

for the coconut milk sauce

• 1 tablespoon cooking oil [I used olive, and you can use more or else]
• annatto seed powder [optional]
• 2 cloves of garlic, minced [more if you like]
• 2 shallots, roughly chopped
• 12 ounces of coconut milk
• salt and pepper to taste
• jalapeno peppers [optional]

notes

• lemongrass and/or kaffir lime lends well to this dish
• fish sauce gives the dish depth
• this may be prepared with one’s choice of protein

WHAT I DID

1. Preheat oven to 400F.
2. In a big bowl, toss the cubed squash pieces in olive oil and seasonings.
3. Bake squash for 10 minutes or until tender.
4. In a saucepan over medium heat, add olive oil and annatto seed powder.  Add garlic and saute until fragrant, then add shallots and cook until translucent.
5. Add coconut milk, cook to a boil, then simmer for about 5 minutes.  Process the sauce with an immersion blender and set aside.

TO SERVE

1. In a bowl, ladle a cup of coconut sauce.  Add the roasted squash on the sauce.  I used  nasturtium flowers for their peppery punch [comparable to watercress].
2. Serve with steamed rice.

Roasted Squash Seeds

After freeing the seeds from the stringy pulp, rub the seeds between dry kitchen towels to slough off the slimy film.  This also dries the seeds a bit.  It is recommended to dry the seeds completely before roasting, but I am  rebel and preheated the oven at 300F almost immediately, seasoned the seeds with garlic salt and a little black pepper.  I then roasted the seeds for 15 minutes.

Kabocha seeds are bigger than spaghetti squash seeds .  Gee, and all those seasons that I threw them away!

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