FROM OUR PUMPKIN PATCH THIS YEAR

               THE KABOCHA SQUASH

I love Kabocha Squash.  The flesh is dense and very sweet, the color is bright orange and vibrant, and the skin is totally edible and very nutritious- once it is cooked it becomes very soft and edible unlike other squashes.  I use Kabocha Sqush in soups, sauces or just eat them lightly steamed with just cinnamon.

KABOCHA, is pronounce kah-bow-cha, likened to the sweet taste of the sweet potato rather than a pumpkin.  You will recognize our new addition by its dark green color with some celadon color striping and its dull surface color.  It is similar in shape to a pumpkin, but the Kabocha is bit  more squat, has a grey stem, and is more dense than a pumpkin because of its smaller inside cavity.  It has an intense yellow- orange color.

This is a very healthy food.  The Kabocha Squash  is rich in beta carotene with iron, vitamins C, postassium and small amounts of calcium, folic acid and B vitamins.  Its a major nutrtional value  is its high carotenoids, the yellow to orange fat soluble pigments. Beta cartone is an important precuror to vitminan A an essential nutrient for eye developement .  Lutein, a carotenoid found in large amounts in squash is one of the principle pigments in the macular region of the retina and incresed dietary intake can reduce the incidence of age related macular degeneration. 

Beta carotene has been shown to have very powerful antioxidant and anti-inflammoatory proiperties.  Beta carotene is able to prevent the oxidation of cholesterol in the body.  Since oxidized cholesterol is the type that builds up in the blood vessel walls and contributes to the risk of heart attack and stroke, getting extra beta carotene in the diet may help prevent the progression of atherosclerosis.

It may also protect against diabetic heart disease.  Eating Kabocha Squashes rich in beta carotene may be beneficial in blood sugar regulation (eating it without added sugar).  eating foods high in beta carotene may be inversely associated with insulin resistance and high blood sugar levels.

Fiber found in squash reduces the reduce the risk of colon cancer, possibly protecting the cells from damaging effects of cancer-causing chemicals. Nutritional value of 3/4 cup of Kabocha Squash is 30 calories, 7 g Carbohydrates,1 gProtien, Og Fat, Og Sodium.

Quick Serve Idea:

 1.  Top pureed cooked Kabocha Squash with cinnamon and maple syrup. 2. Steam cubes of Kabocha Squash and dress with olive oil, salt, ginger,& pumpkins seeds.  3. Add cubes of Kobocha Squash to you favorite soup recipes.

KABOCHA SQUASH & SOUP:   medium squash,  onion diced,  Granny Smith apples, peeled and cut in slices,  1 teaspoon cinnamon,   25 oz Chichen stock,  3/4 cup of butter,  1/4 maple syrup,  1/4 teaspoon ginger,  1/4 teaspoon salt,  1/4 teaspoon nutmeg,  1/2 pint light cream.

Cut Kabocha Squash in half and scoop out seeds.  Bake at 350F with 1/2 inch of water for 50 minutes.  Place onion , apple , cinnamon in soup pot with a little olive oil.  Saute until onions are transluccent .  Add chicken stock and squash, cook 20 minutes longer.  Tranfer to food processor and puree, then return to pot.  Add the maple syrup, ginger butter, salt, nutmeg.  simmer for 10 to 15 minutes.  Add the cream and serve. (Optional -garnish with toasted , shelled pumpkin seeds).  Makes 4 servings.