Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright green rind. Its sweetness, accentuated by the roasting, makes it a natural companion for many spices.
This is a hearty, satisfying recipe that uses a twist on the Greek cucumber sauce tzatziki . First, we’ve lightened the original by substituting nonfat yogurt and low-fat sour cream. We’ve also used zucchini instead of cucumber for a complementary flavor.
When choosing a kabocha squash, pick one that is heavy for its size with no soft spots.