There’s nothing more nostalgic come late fall than a slice of pumpkin pie.
Perfectly spiced, not too sweet, and a flakey crust is a combination that I can’t get enough. Especially, with a cup of coffee.
While the canned stuff just doesn’t cut it—I find it to be on the watery side—roasting your own squash or pumpkin always leads to a tastier pie.
The last few years I’ve been lucky enough to have access to some of the best squash grown in Sonoma County by my friends at West County Community Farm.
Kabocha in particular is a beautiful bright orange or deep green with lateral stripes, giving it lots of character. Flavor-wise, it’s on the sweeter side, with a fluffy creamy texture, which makes it great to use in desserts or savory recipes.
If you haven’t gotten your hands on a kabocha squash yet, you’re in for a treat.
My understanding is that kabocha originated from South America and was introduced to Japan in the 1860’s and has become a staple in Japanese & Korean cuisine.
Besides using it in this pie recipe, I love to slice it, toss it in olive oil, and roast it in the oven until tender. No need to remove the skin, as it gets tender enough to eat and will save you lots of prep time!
Keep reading with a 7-day free trial
Subscribe to Kosmic Cooking Club to keep reading this post and get 7 days of free access to the full post archives.