Lately, my husband and I have been roasting all the beautiful winter squashes (Kombocha, Spaghetti, Butternut) to eat with our Korean food instead of rice. We're trying to increase our intake of veggies but also decrease our rice consumption. Being rice-loving Asians there are some things we just cannot eat without rice BUT if you're cooking a roasted, braised or pan-fried meat dish, it will taste amazing with squash.
Here we roasted some Kombucha squash very lightly sprayed with Olive Oil and a little bit of salt and pepper. You can cook most squash in pieces in the oven at 400 degrees for between 30-45 minutes depending on how large the squash is. Just keep an eye on it so it doesn't burn.
We've been eating it in lettuce wraps with Korean bbq meat and it tastes AMAZING! My mom actually steams the squash and then throws it into Korean style braised beef ribs and that was ridiculous!
If you have any recipes for squash of your own, please send them to me!
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| A whole Kombucha squash. Beautiful! |
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| It is difficult to cut into pieces but you just have to use a heavy knife and put your shoulder into it! Just take out all the seeds and cut up into smaller pieces. |
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| Roasted goodness! You can bake it at 400 degrees for between 35-40 minutes depending on how big the squash is. |
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| Spicy Pork bbq and a piece of Kombucha squash wrapped in a Sesame Leaf. Yum!! |
Here we roasted some Kombucha squash very lightly sprayed with Olive Oil and a little bit of salt and pepper. You can cook most squash in pieces in the oven at 400 degrees for between 30-45 minutes depending on how large the squash is. Just keep an eye on it so it doesn't burn.
We've been eating it in lettuce wraps with Korean bbq meat and it tastes AMAZING! My mom actually steams the squash and then throws it into Korean style braised beef ribs and that was ridiculous!
If you have any recipes for squash of your own, please send them to me!
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