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<\/p>\nKabocha, a Japanese winter squash that can often be found at Asian grocery stores and sometimes at your local grocer\u2019s, is beautiful, with creamy, deep-orange, and sweet meat. \u00a0It is also my all-time favorite squash. \u00a0 I like them so much that within two days, I had bought two of these suckers at two separate places.\u00a0 That\u2019s OK.\u00a0 They\u2019ll be eaten quickly.<\/p>\n
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The other night, I roasted, peeled, and cubed one of the squash, along with some beets \u2013 better to do it all at once, and then have easy access to ready-to-eat veggies throughout the week.<\/p>\n
Anyway, the squash has been sitting in the fridge waiting for me to do something with it. \u00a0Typically, I serve roasted squash with quinoa that has been spiced with cumin, raisins, pine nuts, and onion. \u00a0But, somewhere along the line, I had placed some fresh chicken chorizo on top of the container in which the squash was stored, and I decided to combine them.<\/p>\n
I do realize that kabocha is a Japanese variety of squash.\u00a0 But, after doing some research on how to cook using acorns, I had native foods on the brain, I came up with this Three Sisters (squash, corn, and beans) casserole that is Native American in spirit and which I believe turned out rather well.<\/p>\n
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The kabocha squash is sweet; for those of you who prefer a slightly blander flavor, try butternut squash instead. \u00a0To save time, buy the prepared squash (cubed) at the grocery store and just make sure it is cooked before adding it to the onion and chorizo mixture.\u00a0 Also, I used chicken chorizo, because I had found some freshly made and knew what was in it, but you can easily substitute a gluten-free soyrizo product like Frieda\u2019s<\/a> to turn this into a vegetarian dish.<\/p>\n