Kabocha

It seems to have become a habit of mine to sort of...power blog if you will. I wait until I have several recipes done and photographed to sit down and put my thoughts down. To be honest, I don't really know why I do that other than, I always think maybe I can make the recipe better or provide two at once through out the week. 
Today, I'm going to give you guys a recipe for a kabosha puree. Kabocha, is a pumpkin meet squash, meet sweet potato kind of a thing and in our commissary, much more accessible and cheap than all of the above. It is super easy to make and very versatile. 
My veggie stock is simmering away and will soon be posted along with a kabosha and coconut soup with a bit of cilantro. =) 


Here is what I did:
Pre-heat the oven at 400 degrees.
Cut the kabocha in half. Clean the kabocha taking the "guts" and seeds out with a spoon. 
Fill a baking dish with water (about 1/4 of an inch) and place the kabocha cut side down.
Roast for about 25 minutes or until tender.
Spoon out the pulp, discarding the rind. 
Puree in a food processor or blender (add the water of the baking dish if needed).
Let cool and freeze for 3 months or keep in the refrigerator for 3 days. 

Try it with cinnamon, pumpkin spice and yogurt!