Kabocha is a delicious, easy to cook winter squash. While roasting* some last night, I asked LAGG Founder Florence Nishida if I could save the seeds for planting. I thought I'd share her response with all our LA Green Ground followers!

"Yes! But not now.  It's a summer crop, so you'll plant the seeds in April or May. They will grow for about 3 months before you can harvest.  Usually it's harvested at the end of summer - it needs plenty of sunshine.

"Wash off the fibers and pulpy stuff, then dry the seeds on a clean plate or pie pan.  Make sure it's really dry before you store them - in a moisture-proof container like a glass jar with lid.  Label and date.

"You'll have a lot of extra seeds - you only need about 12 or 15 seeds - you'll plant a hill with 3 seeds in each.  Or you can plant in rows, with 3 seeds planted about 3 feet away from the next group of seeds," shared Florence.

*How to Roast Kabocha

If you never cooked kabocha before, you'll be pleased how easy it is. 

1. Clean the squash. Cut open and scoop out the seeds. If you cut the top stem and bottom out, it is them easier to halve the squash. 
2. You can cook either peeled or not (the cooked skin is edible).
3. Cut into thin slices. 
4. Swirl slices in avocado oil (other your fat of choice), salt, pepper and seasonings you like. 
5. Bake in a single layer in oven preheated to 400° for 20 minutes, flipping half way through. 
6. Kabocha is done when outside is a little crispy, but inside is soft.

Tonight, I'm going to add my leftover kabocha to a Thai vegetable red curry dish.