On a recent trip to Williams-Sonoma, I noticed a display of pasta related products including several jars of Pumpkin Parmesan Sauce. My initial reaction was: Ummmm… Yum!!! With every intention to create my own version of this sauce, I immediately headed to Whole Foods in search of pumpkins suitable for cooking. To my surprise, before I even entered Whole Foods, I was greeted by a gorgeous, autumnal-hued display of pumpkins and squash. I couldn’t help but smile at the wide array of varying shapes, colors and textures. My interest in using a mere pumpkin for this sauce quickly faded once I saw the selection in front of me. With a little help from the Whole Foods produce staff, I decided on the kabocha squash. Sweeter than a butternut squash, the kabocha has a creamy texture and an amazing yellow-orange color on the inside. If you can’t find a kabocha squash in your grocery store or farmer’s market, simply use a similar sized pumpkin or butternut squash. Continue reading for the recipe.
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