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.
- 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.
- You can cook either peeled or not (the cooked skin is edible).
- Cut into thin slices.
- Swirl slices in avocado oil (other your fat of choice), salt, pepper and seasonings you like.
- Bake in a single layer in oven preheated to 400° for 20 minutes, flipping half way through.
- 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.