Kabocha Squash & Brussel Sprouts

Kabocha Squash, Pumpkin’s Sweeter Cousin

Only available in the fall, kabocha squash is also known as a Japanese Pumpkin. It is extremely sweet, very rich and nutty tasting, and is unique compared to any other squash out there! It is also easy to cook, and incredibly healthy.

Suggested Recipe: Roast cubed kabocha (can leave skin on) and halved brussels sprouts on separate pans with olive oil and salt, at 400 degrees. Brussels will take about 10 minutes, squash until fork tender, about 25 minutes. Mix together 2 tablespoons orange juice and 1 ½ tablespoons olive oil. Combine veggies in a bowl, then toss with the orange juice mixture. Add salt & pepper to taste, then top with dried cranberries and zest of one orange.