Ever since I learned about Kabocha squash I was on the lookout for one in my CSA box. Did u know they taste of pumpkin??? Well I did not, and pumpkin anything coming out of the tidal wave of summer squash sounded heavenly… When I spied the likely candidate the only thing on my mind was substitution in which pumpkin recipe?
Now ur mom has cooked with fresh pumpkin once before… Pumpkins intended for eating are a little hard to deal with and can have a very pronounced pumpkin taste. Plus I got the comment from Ur Dad that I dread hearing, “Well, it would be good if I liked that sort of thing…”
But this particular variety of squash promises a mild pumpkin flavor and is known to be slightly sweet. And unlike the last large squash I dealt with, it was not life-threatening to cut it open… So I forged ahead.
Worried yet? Don’t be, these scone-biscuit thingies are soft and orange and oh, so warm and delicious. I intended to serve them for dinner but the smell was so heavenly and the taste so addicting I’m afraid we ate the whole pan standing around in the kitchen…This is a squash with great promise!
Small to medium size Kabocha squash
5 ounces flour
½ teaspoon baking soda
½ teaspoon salt
2.5 ounces butter
1 egg, beaten
1/3 cup milk
Pinch dried thyme
Pat of butter for the pan
Cut the squash into wedges and cook in a 375 degree oven until tender. Set aside to cool.
Mix the flour, soda and salt in a bowl. Cut the butter into small pieces and rub it in with your fingertips.
Remove the flesh of the squash from the skin and mash it thoroughly. You should have about 1 ¼ to 1 ½ cups. Beat in the egg, then the milk and thyme.
Pour this into the flour mixture and mix well. Season with a little freshly ground pepper.
Warm a heavy ovenproof nonstick skillet over medium heat. Melt a pat of butter in the pan, then pour in the dough and smooth it flat. Leave it to cook over medium low until the underside is pale golden.
Lightly oil a dinner plate. Tip the skillet and slide the scone onto the plate, (the cooked side down on the plate). Flip the scone over into the pan from the plate, and cook the other side until pale golden.
Put the pan into the 375 degree oven for 6-8 minutes until it is lightly set in the middle.
Turn out of the skillet and slice into wedges. Serve warm.
Adapted from Tender, Nigel Slater.