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Instead of lighting a fire in the fireplace today (our wood pile is low), we warmed up the studio this morning by heating the oven to roast a kabocha squash. But first, we split it in half, scooped out the seeds, and seasoned the flesh with olive oil, some chopped preserved lemon, fresh lemon juice, and salt and pepper. Then into the oven it went. After it roasted, we cut the tender dense flesh into big chunks and tossed it with warm rigatoni, more preserved lemon, and really good olive oil for a fine fortifying lunch today. Have a lovely weekend, dear friends.

Download Panna Cooking—a great new bimonthly digital magazine—on your phone or ipad, then click this link to see a free video of us making our Roasted Kabocha Squash and Pasta.


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