I grew something we are lovingly calling the Becky fruit. I am not sure where the seed came from. I had originally thought it was in the under processed worm compost I applied in the spring, but then realized the final product did not look like anything I had eaten before. Then we thought that it had been cross pollenated becasue it is in the corn bed, where there are also beans and a random acorn squash looking thing that is also a mystery. Then yesterday I saw this kobocha squash and started thinking this might be what I have. Though I have never had one so I am not sure how it would have gotten into homemade compost…
In any case I cooked it up the way I was instructed through reading about the kobocha squash, roasted in the oven, the way one might roast any squash.
Roast Becky Fruit (aka, some sort of roast winter squash)
1 Becky Fruit (or any small/medium winter squash)
1 T olive oil
1 t sea salt of choice (I used jalapeño salt)
1/2 t fresh cracked black pepper
Preheat oven to 375.
Peel and dice squash. Toss with remaining ingredients. Bake on a silpat for 45 minutes.