If it smells like a pumpkin, tastes like a sweet potato, and looks like a squash, it’s a KABOCHA!
Ka-boo-what? Kabocha is a Japanese variety winter squash.
I have been eyeing this winter wonderland produce at my local Whole Foods Market for awhile. But with no clue how to make it or what it tastes like, I kept on walking!
My budget is too tight to try new food that my family won’t eat.
But, with the help of a trusted chef (and friend), I got out of my comfort zone.
I met Candice Kumai back in August in NYC. We became fast friends.
If Candice looks familiar, it may be because she was on the first season of Bravo’s Top Chef and is currently a regular judge on Iron Chef America. When I met Candice, her new cookbook, Cook Yourself Sexy was on the verge of being released.
Don’t get fooled by the cheeky title, Cook Yourself Sexy is packed with advice and a complete 7 day menu on getting you to feel and look your best.
It’s inspired from her Japanese heritage of eating fresh, whole foods with simple ingredients.
FRESH. WHOLE. SIMPLE.
There are so many recipes I’m trying out, but this recipe for Kabocha fries is a total keeper!
I’ve made it twice already…in less than a week. In season produce is not only more flavorful, it’s also priced to sell!
Make these as a side dish for Thanksgiving or an after school snack for the kids. The inside is sweet, the skin is salty and the rest is all comfort. Enjoy.
My Kabocha. I don’t know much about picking the “right” one, but it looked pretty and matched my table, so you know that’s always a plus.
Candice said it’s hard to cut. She wasn’t kidding. I’m positive that’s why my arms were a bit sore after. See inside, like a pumpkin!
Ice cream scooper. Not just for ice cream! Clean and on the scene. (No, I have no idea what that even means).
Cut the Kabocha into 1/4″-1/2″ half moons. This size will easily make a side dish serving for 8 people at only $1/serving! And it presents beautifully!
Toss with a little olive oil and sea sat and that’s it! Skip the cinnamon, say no to nutmeg, you don’t need it!
Sweet. Salty. Addicting.
Have you ever tried Kabocha?
Chef Kumai is generously giving FIVE Frugalette readers a SIGNED copy of her new cookbook. I’m so excited for you I can’t stand it. Check out this post to enter!
Ingredients
- 1 4 lb. Kabocha Squash
- 1-2 Tablespoons olive oil
- 1 teaspoon sea salt
Instructions
- Preheat oven 375 degrees.
- Cut Kabocha into 1/4" half moons.
- Toss Kabocha with olive oil and sea salt.
- Place in a single layer on a baking sheet. Place on middle rack and roast for 20 minutes, than turn over and roast for another 20 minutes.
- They should be golden brown with a crispy skin.
Cook Yourself Sexy: Five Readers Win a Signed Copy! {$125}
Hi! I'm Isra, aka The Frugalette. I took my family from fancy to frugal in 3 years, with 3 kids and 1 income, oh and found the meaning of life too! To read more about my fancy life gone frugal, 
I haven't eaten squash like this before. But I am open to trying new things. So I think I might like it.
This was my first time eating it! They were delish!
I love squash fries! I haven't tried this particular type but they look delicious! They also look easier to cut than the butternut squash.
Ohh, never tried to cut butternut squash..might have to stay away.
If you decide to make them with butternut squash, buy the kind that's already cut up in the produce section. Trust me, it's worth it!
I have never heard of any thing like this recipe before but it looks so yummy and simple I am excited to give it a try! I love all the pictures makes it even better. Thank you for sharing this wonderful recipe!
You're so welcome! It really doesn't need anything except olive oil and salt, it's so yummy!
This sounds fantastic. And thank you for reminding me that I had butternut squash all diced sitting in my fridge! Slow cooker chicken and butternut squash soup with quinoa it is for dinner!
Oh my, can I come for dinner! Would love to check out your soup recipe.
This sounds so GOOD! I love squash to death and this looks like such a delicious way to eat it. I'm going for a hunt for Kabocha squash so I can try this.
I hope you find it, it really is so yummy!
Sounds yummy!
Looks good but I wouldn't have thought to leave the skins on. I assumed all pumpkins and squash were to be peeled. I am wrong.
I thought so too! The skin crisps up perfectly for a good bite.
I have never even heard of Kabocha squash…interesting. I love squash, so I would be curious to try this type. thanks for sharing, I learned something new.
You're welcome! I had never heard of it either, but it is so yummy!
yum yum yum!!!!
i know my husband will love this recipie…he loves squash!
My hubby LOVED it!
Love this squash and a new way to cook it. Can''t wait to try it.
My daughter has been wanting to try it…Hungry Girl has been raving about it, and we like her recipes. This sounds like something my husband would really enjoy, too. We will have to try it!
It's a must try for sure! It's crazy how packed with flavor it is!
Great way to trick my son in to eating vegetables when I tell him they are fries:)
hi i hate to say that i so not liek tha stuff and but i now some one who does
Cant wait to try these!!!
Need to start eating healthier and trying out new foods with my son. This is something we could do together.
This sounds like a great idea i think my kids would love the fun color and shape of this and be willing to try
I have never had squash but this looks like the perfect recipe to start!
This would be great to try to get my husband off of potato fries! He might like it , I know I will
These would be something my mother would just love. Im not into squash but I love to cook and make things for others so I see dinner with mom very soon. Thank you
Aww that's so sweet!
I bet my mom and gramma would really like this recipe! They both really like squash! I like squash too but the yellow summer kind. Thank you for the recipe
Sounds amazing! Im going to make it for my relatives birthday.
They are so easy to make and present beautifully.