Kabocha Squash (one piece)
This Japanese pumpkin that ripens in winter is taking the market by storm. It’s much lower in calories and higher in nutrients (such as beta carotene, iron, vitamins c and b) than butternut squash and has a more complex flavour. It’s got plenty for sweetness, but also nuttiness and a really satisfying vegetal savouriness that can be accentuated with woody herbs and smoked salt.The skin is great too, after a good time in the oven it becomes sticky, sweet and chewy and contrasts wonderfully with the soft fluffy flesh. This is a veg that can go savoury or sweet. For a yummy desert, cut it into wedges season with cinnamon and maple syrup before roasting then serve it nice and hot with a scoop of vanilla gelato, a little more maple and maybe some toasted pecans.