Nom Nom Paleo: Food for Humans (43 page)

To Cambodians, it’s
abóbora
. Koreans call it
danhobak
. In Thailand, it’s
fak thong
, while Aussies and Kiwis refer to it as Japanese squash. But I’ve always known this winter squash by its Japanese name:
kabocha
.

If you’re getting tired of butternut squash, give
kabocha
a shot. It’s perfect in cold weather, but
kabocha
’s available year-round, so pick a heavy one at the market and lug it home. Don’t be superficial and choose one that’s shiny and bright green; unlike a lot of other vegetables, this squash tastes better with age.

When you’re ready to cook, make sure you have a sharp knife and strong arms, because cutting into this hearty (and hardy) squash ain’t easy. But once you breach the
kabocha
’s tough green skin, you’ll discover a bright orange interior that—when roasted—yields a subtly nutty sweetness. The delicate crunch of these colorful wedges will give way to a creamy flesh that’s lighter and fluffier than baked yam or pumpkin.

1. P
   reheat the oven to
   400
   °F with the rack in the middle position, and line a rimmed baking sheet with foil. If desired, peel the squash with a vegetable peeler. (The skin is edible, so peeling’s optional.)
   
2. M
   uster up some brute strength and cut the squash in half. The best way to attack it is to first cut off the top and bottom. Once the flesh is exposed, slicing through the kabocha should be a breeze.
   
3. S
   crape out the seeds and stringy stuff with a spoon, and cut the squash into uniform wedges. Toss the kabocha with melted ghee, and season with salt and pepper to taste.
   
4. A
   rrange the wedges in a single layer on the baking sheet. Roast for
   30
   minutes, flipping halfway through the cooking time. You’ll know the squash is ready when the pieces are slightly crunchy on the outside but still soft and fluffy on the inside.
   
5. D
   rizzle with balsamic vinegar, if desired, before serving.
   

As the name suggests, Brussels sprouts hail from Belgium, where these tender buds have been cultivated for centuries. But sadly, they’re nowhere near as popular as their culinary compatriot: Belgian waffles. I get it: most people prefer syrup-drenched breakfast cakes to vegetables.

But obviously, they haven’t yet tried roasted Brussels sprouts tossed in a sharp mustard vinaigrette and topped with prosciutto chips and sieved egg. This hearty Italian side will convert even the staunchest sprouts hater. Personally, I can’t get enough of
cavolini al forno
—I often add extra Porkitos and eggs so I can enjoy an entrée-sized portion of this dish.

1. I
   f you haven’t made a batch of Porkitos yet, hop to it—especially if you’ve only got one oven.
   
2. P
   reheat the oven to
   400
   °F with the rack in the middle position. Then, combine all the vinaigrette ingredients in a jar. Seal tightly and shake well. (Yes, you can whisk ’em together in a bowl instead, but where’s the fun in that?)
   
3. T
   oss the Brussels sprouts with melted ghee, and season with salt and pepper to taste. Arrange the sprouts in a single layer on a foil-lined baking sheet and roast for
   35
   minutes or until browned on the outside and tender on the inside, rotating the tray and flipping the spouts at the midpoint. (If you don’t have Perfect Hard-Boiled Eggs handy, now’s the perfect time to make some.)
   
4. T
   oss the Brussels sprouts with the vinaigrette in a large bowl. Plate the sprouts, add a sprinkle of crumbled Porkitos, and garnish with the sieved eggs. Taste and adjust for seasoning, and serve immediately.