Growing up we spent most school holidays with our grandparents, in the raining season they’d bring home sacks filled with this squash and we’d boil them in salted water, and scoop them with a spoon😆 it was so delicious and so much fun!
I’m back home and it’s the raining season again, so this beauty is in full bloom. This time I roasted it and made a delicious soup to soothe myself
Here’s the recipe…
- 1/2 Kabocha Squash (Èto)
- 1 red onion
- 1 glove garlic
- 1 thump fresh ginger
- 1 thumb fresh turmeric
- 1 tbsp sunflower oil
- 1 tsp Cameroon pepper
- 1 tsp salt
- 3 strands lemongrass
- 2 sheets clove basil (a.k.a. Scent leaf)
- 1 cup water
- Pre-heat oven/grill to 200 degrees.
- Scoop the seeds and pulp from the squash and pour in the oil.
- Add the onions, turmeric, ginger and garlic, then using your hands slight mix it rubbing the oil all over the ingredients including the squash.
- Season with salt and pepper.
- Place the squash in the oven/grill and roast for 30 minutes or you see a brown colour.
- Take the squash out of the oven and using a spoon scoop all the content including the flesh of the squash from its skin and put it in a bowl of a food processor.
- Add water, then blend and mix all the ingredients into a smooth purée.
- Pour the mixture into a sauce pan.
- Tie the scent leafs and lemongrass into a bouquet and put it in the pan with the mixture.
- Place the pan on medium-high heat and let it simmer for 10-15 minutes stirring occasionally with a wooden spoon.
- Serve hot.
You can serve with bread or roasted yam/potatoes
Try it. Enjoy it! Xx