Monday through Friday, I step off the train in the morning at Penn Center Suburban Station following a 45 minute commute, and the smell of coffee smacks me in the face. I love it; in fact, look forward to it. Without ingesting a bit of caffeine, I’m awakened for the second time.
Allow me to add another aroma I wouldn’t mind confronting each morning: kabocha squash baking in the oven. Sweet, nutty, and fragrant like a decadent dessert when, in reality, it’s a nutritious impostor with many recipe functions.
Kabocha arrived in my CSA share, among other varieties of produce that are new to my vocabulary (thank you, Landisdale Farm!). From Sun Gold Cherry Tomatoes and Red Tropea Onions to Sweet Dumpling Squash and Sugar Baby
Watermelons, I’m amazed at the innumerable varieties of fruits and vegetables. Squash isn’t just squash anymore – it’s kabocha, acorn, sweet dumpling or zucchini. Continue reading