“Fall seven times, stand up eight.” ~ Japanese proverb

First business of the day is to announce the So Delicious giveaway winners. (insert trumpet fanfare here) Ashley, Jacob, Marie, and Claire – check your email for a mailing address request so that we can send you each a coupon for the product of your choice! The answer to the question about where mocha got its name is from the shipping port of Mocha in the country Yemen, where coffee beans with distinctive chocolate overtones come from.

And now, without any semblance of a smooth transition, we go on to today’s Meatless Monday meal…

Kabocha (also spelled Kobacha) squash was new to us up until last week. It is grown locally in the southwestern US, but most of it is exported to Japan, where it is popular for its very mild, sweet flavor and buttery texture. At first bite, we knew it would be an excellent replacement for pumpkin in savory dishes, being faster to cook and smoother in the mouth.

Efficient timing will help you get this very nutritious meal on the table in just 35 minutes: Start cooking the grain (rice, quinoa, or couscous) first. Cut up the onion and pepper and, while they are cooking, prepare the squash. Once you’ve added the final ingredients to the pot and covered it, you’ve got 20 minutes to sip on some wine or catch up on the news.

If kabocha squash isn’t in your store, then simply use fresh pumpkin or butternut squash and add 10 minutes simmering time.

Sweet and Spicy Kabocha Stew

Serves 4
Time: 15 minutes active + 20 minutes simmering

1 medium onion, diced
1 pablano chile or green bell pepper, diced
1 tablespoon canola or vegetable oil
1 tablespoon garam masala (click here for recipe) http://www.mosaickitchen.com/?p=164
1 (15-ounce) can or 1 ½ cups rinsed and drained chickpeas
4 cups fresh kabocha squash, peeled and cut into 1 inch cubes
1 summer squash (zucchini or gold bar), diced
1 cup raisins
1 (15-ounce) can diced tomatoes in juice
¼ teaspoon cayenne pepper (optional)
¾ cup water

3 cups prepared brown rice, quinoa, or couscous

Soften the onion and pepper in the oil over medium heat in a large saucepan for about 8 minutes, being careful that it doesn’t brown.

Stir in the garam masala for about 20 seconds so that it becomes fragrant. Add the remaining ingredients and toss to combine. Bring to a boil, then reduce heat to simmer and cover the pot. Allow to simmer for 20 minutes, or until the kabocha squash is tender.

Serve over cooked brown rice, as we did for the photo, or top with quinoa or couscous. This spicy dish pairs well with a chilled white wine such as Sauvignon Blanc or a glass of iced peach tea. If you have time left over for baking, try the Double Ginger Cookies from page 140 in the Mosaic Meals cookbook for dessert.