This was sitting on our little harvest table at the office yesterday, so I promptly picked it up and put it on display. A pretty pumpkin, what could be better? Then Doug, our Senior Editor, informed me that this was a Kumi Kumi, a winter squash, it’s meant to be cooked and eaten. I first made sure he wasn’t teasing me, as my lack of plant knowledge is a running joke around here. When I deduced he was serious, I decided to take it on as a project and cook something totally new to me. Ginger, our Marketing Assistant, suggested cooking it with brown sugar and butter. And I was off…
…until I had to cut it open. That thing was rock solid, and it took me three knives, three laughing roommates (I believe one person said it looked like I was murdering the squash), and about thirty minutes to crack it open. It looks so innocent, sitting up there, but it did NOT want to open up. Once it finally gave in, defeated, I scooped out the seeds and strings. Then I put it in a pan with brown sugar and butter.
It baked at 375° for about an hour, until I could stick my fork through it.
Then I just kind of looked at it, proud that I had managed to cook it, but confused about what to do next. Just eat it right out of the plant? That didn’t seem right. Chop it up? No, I’d had enough chopping for one night, thank you very much. So I pulled out my Top Chef (watching) skills and decided to make squash puree. I scooped out the cooked squash, put it in the food processor with some milk, cinnamon and more brown sugar.
It was quite delicious. Of course, adding butter and brown sugar to asparagus would probably make it taste good.
Tags: winter squash