kabocha! (recipe: chipotle-maple kabocha with beans and greens)

I am really beginning to love kabocha. It's one of the few squashes with an edible skin (after cooking), so you don't have to bother peeling it, and the flavor is dryer, less sweet, and more flaky than other kinds of squash, so it's better for savory preparations.

Kabocha squash is also smaller than some squashes, and easier to handle. It has a wonderful flavor and is, in my opinion, one of the more versatile autumn vegetables. It can even be sliced thinly and baked or fried for chips.

Plus, it's really fun to say. Kabocha-kabocha-KABOCHA!

For this meal, I sliced the squash and rubbed it with a blend of chipotle powder and maple syrup. After a quick roasting, it's ready to be piled with cannellini beans and wilted collard greens.

This is one of my favorite easy autumn meals. I hope you like it, too.

Chipotle-Maple Kabocha w/ Beans & Greens

kabocha:

1 medium, kabocha squash, halved and sliced

2 T. maple syrup

1 T. olive oil

1 t. chipotle powder

1/2 t. sea salt

beans & greens:

1 shallot, peeled and sliced

1 garlic cloves, peeled and sliced

1 bunch of collard greens, chopped

2 c. cannellini beans, cooked and drained

splash of sherry vinegar

Preheat oven to 400F.

Stir together the maple syrup, oil, chipotle, and salt. Brush this mixture on each side of the kabocha.

Arrange in a single layer on an oiled baking sheet.

Roast the squash for 20 minutes, flipping halfway through.

Heat 1 T. oil in a deep pan. Add the shallot and garlic and cook until soft. Add the collards and cook, stirring lightly, until barely wilted. Stir in the beans and add a splash of vinegar. Remove from heat and season to taste with sea salt.

Pile the squash on four plates and top with beans and greens. Enjoy!