We were fortunate enough to find these squash in the market. We had not heard of them before. The name is evocative; it ignites the imagination. These Black Forest squash sparked a number of ideas: from pairing them with black forest ham to using the squash puree in a black forest cake. It turns out that our Black Forest squash are a smaller variety of Kabocha squash, one we are quite familiar with from our days at Clio. So soup is a definite possibility, or risotto, John Thorne’s squash tian, black forest waffles, squash steamed pudding with black treacle sauce, or black forest lasagna. The possibilities are endless.
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