I confess that Kabocha Squash was new to me as well a year or so ago. However, we did some research and found a simple recipe for delicious Oven Roasted Kabocha Squash. The most difficult thing about this recipe is cutting the squash into wedges as the skin, though edible, is rather thick. After that, it's easy to just add a little salt, pepper, and oil, and roast until the squash is soft.
So as you head to Findlay Market this week, think about trying something new. And as I'm planning for next week's email update, I'll be thinking about a "mystery item." What do you think? If a "mystery item" on our produce list was $2, would you be daring enough to try it?