Japanese Pumpkin Side Dish by Nancy Mehagian

Nancy MehagianJapanese pumpkin (kabocha) is not your Halloween variety, all watery and stringy. It has a dense texture, almost like a potato, and a rich flavor. Even my dog loves it. It makes a colorful, nutritious side dish.

  • 1 kabocha pumpkin, scrubbed, seeded and cut in wedges (You may peel the pumpkin, but I quite like the skin)
  • ¬†butter
  • ¬†salt/pepper

Using a steamer basket, steam pumpkin until you can easily insert a knife. Drench with melted butter, (Julia Child, no stranger to the substance, lived to be 91). Season with salt, pepper and serve alongside Kickass Turkey Meatloaf and Screamin’ Greens for a delightful meal.

 

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by Nancy Mehagian
Nancy Mehagian has been a massage therapist and Jin Shin Jyutsu practitioner in Los Angeles for nearly 30 years. She is the author of the culinary memoir, "Siren's Feast, an Edible Odyssey".