Conscious Eating
Japanese Pumpkin Side Dish by Nancy Mehagian
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 a soon-to-be-published culinary memoir, "Siren's Feast, an Edible Odyssey".
Nov 5, 2005 - 3:04:00 PM

Japanese 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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