kabochaI am all about kabocha squash.

Well, that’s not entirely true. I do have other obsessions, but today it’s squash.

I bought some of the stuff (aka Japanese pumpkin) at the Farmers’ Market in Santa Monica last weekend, from a vendor who had very nicely already pre-seeded, pre-peeled and pre-cut it. (Actually what I am all about is people who pre-do things like this since if I had to do them myself I would never eat the food that requires such tasks.)

Anyway, all I did was steam the squash till it was tender, then whip it up in the food processor with a little salt and pepper and a tablespoon of coconut milk and it was dreamy.

Kiss your butternut squash goodbye, my friends. This one is much smoother and sweeter. Needs no added oomph, like it’s demanding cousin butternut does.

Kabocha Squash
(Serves 4)


About 1 ½-2 pounds kabocha squash (after peeling and seeding)
Salt and pepper
Coconut milk (or substitute cream or melted butter)

Cut the peeled, seeded sqash into large chunks. Place it in a vegetable steamer over simmering, salted water and cover. Steam until the squash is tender when poked with a fork, about 10-15 minutes.

Transfer the squash to the bowl of a food processor fitted with the steel blade. Add a large pinch of salt and some pepper, about six twists of the peppermill. Process for a minute or so, until the squash is smooth. Add a tablespoon or two of coconut milk or cream if needed to process completely.

Taste for seasoning and serve, or reheat later in a double boiler.

Note: Use any leftovers to make soup. 

Jessica Harper is an actor/author who lives in Los Angeles and New York. Her latest book is "The Crabby Cook Cookbook," and she also blogs at http://www.jessicaharper.com and at http://www.thecrabbycook.com.