Denver Green Chili

Recipe of the Week - 1/8/12 Chipotle Kabocha Squash

Kabocha squash is my favorite squash. It is basically a
dark green pumpkin and is very sweet and flavorful. You
can also make this recipe with sugar pumpkins, acorn
squash, or butternut squash. This would also be good
made with yams or sweet potatoes.

I love this recipe. It has a smoky, sweet flavor with just
a bit of heat.

When I made this, I did not peel the squash. It tasted
wonderful but is not convenient to eat as you have to
cut or scrape the meat from the peel. Kabocha squash
looks like it has a hard shell but really doesn't. It is
easy to peel with a vegetable peeler.

I'm saving the Kabocha squash seeds in order to grow
them next season.

Chipotle Kabocha Squash

Ingredients:

• 2 kabocha squashes, halved, peeled, and seeded
• 4 tbsp fresh lime juice (about 2 limes)
• 3 Tbs. extra-virgin olive oil
• 1 tsp. adobo sauce
• 1/2 tsp. sugar
• Pinch of sea salt
• Pinch of freshly ground pepper
• 1 chipotle chili in adobo sauce, finely minced

Preparation:

1. Preheat oven to 425 degrees. Cut squash into half-inch chunks or slivers.
   
   
2. In a small bowl or cup, mix all ingredients except squash. Blend thoroughly.
 

3. Put squash in a large bowl and drizzle chipotle lime juice mixture over. 
   Toss to fully coat the squash .

4. Spread the squash in a 13" x 9" baking pan. You should have a pool
   of the chipotle lime mixture at the bottom of the bowl . Use a basting
   brush to coat the squash with the remaining mixture.

5. Bake in oven for 25 minutes, until soft and starting to brown.
  
   
Preparation time: 10 minutes
Total time: 35 minutes
Serves: 6