Cue themed music.

Cue cluttered house.

Cue squash.


Hi. My name is Lori and I hoard squash. Mainly kabocha.

Personally, I don’t find this squash addiction a problem, although some might think otherwise.

I eat kabocha squash daily. Or try to.

I had a slight panic attack the last time I went to Whole Foods. There was only a handful of kabocha squash left. Kabocha season ends?!?!

Just like any addict, or hoarder, I decided to stock up for the long drought.

And then begin my bender.

Making piles and piles of slightly salty, crispy, tender chunks of baked bliss.

I savor every bite. Who knows when I’ll get another hit squash.

I have no problem. Eating pounds of kabocha every week is alright, isn’t it? I haven’t turned into a squash yet…

I just love every. single. kabocha.

Big, small, round, bumpy, lopsided, baked, steamed, pureed, spiced, salted. I love them all.

Made-Daily Baked Kabocha


  • Kabocha squash, washed, seeded, and cut into small cubes
  • Olive oil, just enough for lightly coating squash
  • S & P
  • Optional: paprika, cumin, garlic powder

Toss all ingredients together in a large Pyrex baking dish. Bake at 400 degrees F for up to 45 minutes, depending on how much squash you are preparing and how much room is in the baking dish.

Eat. Enjoy. Repeat daily.

My boyfriend is shaking his head right now, reading this. He loathes kabocha.

More for me.


Who needs a plate when you can use half a baked kabocha?


Maybe I do have a problem. A wonderful, wonderful addiction.


My, what nice kabochas you have.

What do you hoard?


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