gluten-free, dairy-free, egg-free, vegan, soy-free, sugar-free
Somewhere, probably in a box of photos stuffed in an attic, there is a picture of two-year-old Desi dressed up like a pumpkin. And she is sobbing hysterically.
If I could go back in time and talk to my two-year-old self in that moment, the conversation would go something like this:
Older self: “Hey, calm down. There is no reason for you to be this upset.”
Mini me: “But they dressed me up like a pumpkin for Halloween, and I wanted to be Barbara Eden.”
OS: “Don’t worry, you’ll be ‘I Dream of Jeannie’ in a few years.”
MM: “How do you know?”
OS: “Because I am from the future.”
MM: “Oh, okay. But still, I am so rotund and uncomfortable. I can hardly move, and I’ve only been walking for twelve months as it is.”
OS: “It doesn’t matter because you’ll be held most of the time anyway.”
MM: “That is probably right.”
OS: “Plus, you don’t know it yet, but in twenty years, pumpkin is going to be your favorite vegetable ever.”
MM: “What is this, you say?!”
OS: “You heard me!”
MM: “Blasphemy! I enjoy broccoli best!”
OS: “No child likes broccoli! You are the weirdest kid! Well, not counting your brother.”
MM: “I HAVE A BROTHER?!?!”
And then, just when I would begin to regret my backward time-traveling shenanigan, Daniel Faraday would appear and say, “Time, it is like a stream. We can move forward on that stream, we can move in reverse, but we cannot ever create a new stream. If we try to do anything different, we will fail every time. Whatever happened, happened.” And then I’d feel better.
But then Daniel would continue,”Des, I need you to go back to Oxford University. Go back to where we met. I need you to go there and find my mother. Her name’s…” And I’d cut him off, “Daniel. I’m not Des-mond. I’m Des-i. Sorry, man. Go back to your TV show. I don’t even know how you got here in the real world.”
And after such overlapping of time, space, and realities, my two-year-old self would start crying again simply out of confusion over what she’d just witnessed, and I’d return to a big bowl of Kabocha squash in 2010 and disencumber my mind with its magical vegetable powers.
This recipe is so ridiculously simple. I feel silly even calling it a “recipe.” But hey, when I discover edible bliss, I have no choice but to share it! Same goes for, well, ocular/auditory (maybe?) bliss; if you did not, unfortunately, understand the majority of references in this post, then I suggest you watch the brilliant television show, Lost. Right here. Right now. Munch on some kabocha for double contentment.
You’ll cry like a kid in a pumpkin suit because you’ll be wishing you could go back in time to begin such watching and eating sooner.
Roasted Japanese Pumpkin (Kabocha Squash)
1 Kabocha Squash
grapeseed/coconut oil spray
1) Preheat oven to 400˚
2) Quarter the squash, and then slice in 1/2″-1″ slices.
3) Lay slices out on a cookie cooling rack.
4) Spray slices with grapeseed oil or coconut oil spray.
5) Sprinkle with salt and pepper.
6) Flip slices over and repeat spray-and-sprinkle process.
7) Place rack in oven and roast for 10-15 minutes (until some pieces of pumpkin brown on the edges, the skin gets tender and flesh gets flaky).
8) Eat as is… or a top an open-faced sandwich featuring these other gems of deliciousness: cinnamon raisin walnut bread, guacamole, goat cheese… nom nom nom…