I've been trying to overcome my fear of autumn/winter squashes. I've always loved how they looked, but feared that they tasted too much like a pumpkin which I've never really been fond.
So, inspired by a recent Jamie Oliver show, last night I did a riff on his warm Asian salad of roast duck and pumpkin with kabocha squash. I basically wandered the Santa Monica farmers' market after not surfing (because of fear of rainwater contamination from the first storm of the winter). I looked for interesting squash to try out. Besides the cool name, I liked how it looked like a pumpkin but wasn't.
Really lovely and sweet with a sweet potato texture after roasting in salt, pepper, and crushed red chili. The edges were nice and caramelized and it was a good counterpart to the duck. Threw it together with a spicy soy sauce lime vinaigrette, cilantro, and mint.