It’s October 1st, and therefore it is not too early to get the autumn flavors and smells going in the kitchen! Hell, if Macy’s can put out Christmas merchandise, then I can make a stuffed kabocha squash for dinner, okay?
There is a vendor at the Farmers Market who always has a humble variety of melons and squash, and this week some awesome looking kabocha squash appeared on their table. So I snatched a couple up and here is what I came up with.
stuffed kabocha squash with buckwheat, pistachios, pears & pomegranate
2 kabocha squash
1 cup buckwheat groats
1/2 medium onion, chopped
2 stalks celery, chopped
2 cups vegetable broth or water
1 pear, cored and diced
1/2 cup pistachios nutmeats, coarsely chopped
1/2 cup pomegranate seeds (or 1 whole pomegranate seeded)
1 tbsp. coconut oil or ghee Read More