Sweet and Sour Squash

Kabocha Squash

Kabocha Squash

This is from Country Home Oct 2008, I used the bright orange Sunshine/Kabocha squash. It’s a little obnoxious to peel, but if you wedge it first it is not too bad.

  • 2 1/2 lb butternut squash                         
  • 1/4 cup canola oil
  • 1  2” piece ginger, peeled, minced               
  • 1 jalapeño pepper, seeded, chopped
  • 1/2 tsp cumin seeds                                  
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp sugar                                          
  • 1 tsp salt
  • 1 TB lime juice

Peel and cut squash into 1 1/2 inch pieces. Heat the oil in wok or skillet over med high heat. Add the ginger and cook, stirring 1 minute. Add the jalapeño pepper and cumin seeds and cook 1 min. Add cayenne and cook, stirring 30 seconds. Add squash to wok and stir to coat with oil. Add sugar and salt. Reduce heat to medium; cover and cook until squash is tender about 25 minutes. Stirring occasionally. Stir in lime juice.

I used a Hungarian wax pepper and no cayenne…perfect for the kids, heat-wise. Used leftovers to make soup.


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
This entry was posted in Recipes, Uncategorized and tagged . Bookmark the permalink.

2 Responses to Sweet and Sour Squash

  1. Is kobacha green or orange

    • OOOOH, tricky one 🙂
      Kabocha is traditionally dark green with lighter green ribbing BUT the red Kabocha developed by Johhny’s Seeds called Sunshine is our favorite! I use it for just about everything when I have it, from mashed with butter to muffins and pies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s