I love squash especially kabocha and butternut squash. The beautiful bright golden color makes not only a delicious treat but an eye catching one as well. They are used in serveral Cambodian dishes such as in this Stir-Fried Pork with Squash, Cambodian Steamed Squash in Banana Leaves (Num Lapov), Cambodian Ratatouille Soup (Somlaw Koko), Steamed Custard (Lapov Songkya) and many more. When my Mother use it in Somlaw Koko I usually pick only the squash and leave the rest to others.
Here’s a fun food fact history. The kabocha, however,
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If you have been following my recipes you will notice that I rarely cook with beef. It’s because I prefer to cook my beef the day of purchase or within the next day. I don’t like to freeze my beef and then defrost and cook it – it’s just not the same, IMHO. So I did my grocery shopping, a fairly small one which included some meats and herbs. Barely any vegetables because they tend to go bad faster than I can get to them.
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