I’ve missed this space. It’s been almost 2 months and I feel like I need to slowly introduce myself to Tokyo Terrace all over again. While it has been difficult not spending as much time here, I can’t complain. I’ve been busy taking care of a very small, very important person. He has big blue eyes, soft, dark brown hair, and the sweetest little smile I’ve ever seen. I may be biased, but that’s a mother’s right.

After a long and somewhat trying recovery, I’m finally able to find time to share a little bit about what it was like to have a baby in Tokyo as a foreigner. I’m sure my experience is different from others, but it is worth sharing just the same and isn’t so different from stories I’ve heard from the United States. I’ll keep it brief and to the point…

I went into labor on Friday, December 2nd around 7:30am. My contraction were only 5 minutes apart…much closer than I had heard they would be. My husband called the doctor and he said that he would see us at the hospital. We called a taxi and made the long drive in the rainy rush hour traffic to the hospital. The 45 minute drive went quite smoothly because the driver phoned a friend to find out the best route to take to avoid traffic. An excellent move on his part.

We arrived at the hospital, checked in, and went to a small room designated for waiting things out until time for delivery. I was in that room for 17 hours. My contractions were about 2 or 3 minutes apart the entire time and were quite long. I had gone without any interventions for the entire time, but when my doctor said it would still be at least 3 more hours, I knew my body couldn’t handle it any longer. I was completely exhausted. So, I got an epidural. At that point, the doctor said that Riley had not dropped low enough for delivery. His heart rate was getting dangerously low and he didn’t seem to be making any progress, so an emergency C-Section was required.

At 1:21am, little Riley (or not so little…he was 9 pounds!) entered the world. I’ve never been so happy to hear crying in my entire life! He and I both made it through the operation without any complications, thank God. I spent 5 days recovering in the hospital. We had a private room where Brad could sleep, which was wonderful. He took such good care of Riley while I was confined to my bed for the first 2 days. The midwives and nurses spoke broken English, but enough that we understood most of what they said to us. They were so attentive and kind to us, making us feel right at home. It was difficult to leave the comfort of the hospital, where someone would come help at the push of a button and each meal was brought to us each and every day.

On the morning of the 6th day, we packed up to go home. Riley lost quite a bit of his birth weight and was only 7.8 pounds when we took him home, so gaining his birth weight back was an important goal for us. I can happily say that he has regained his birth weight plus some!

Riley is coming up on 2 months and has grown into a squirming, smiling, crying, eating baby boy. We are completely smitten, as new parents typically are. There have been a fair number of challenges, but nothing worth complaining about. We feel so lucky to have a healthy son in our lives.

We are gradually getting into the swing of life again, but it is still tricky to find the time to do things like blog and photograph new posts for you here. Right now, for example, I have a post ready but no photos. It is challenge figuring out how to organize the day when there isn’t yet a predictable schedule. But I am still here, hoping to be blogging just as I have for the past 3 years! Thanks to those of you who have waited patiently!

Introducing our baby boy…

Christmas morning in my family always began with me sitting at the top of the stairs with my sister. We would wait patiently while my parents put the finishing touches on the gifts under the tree, set up the video camera, and made coffee. The suspense that built not-so-gradually until we were finally allowed to go down the stairs. A fire would be crackling in the fireplace, and we would sit down as a family opening presents. At some point in the morning, we would enjoy a big, beautiful breakfast together.

Now that we have our own little family, I’m thinking of ways to make Christmas morning just as special and memorable for Riley. These gingerbread pancakes are an excellent place to start. Holiday breakfasts that play with the flavors of the season help to make the meal unique without adding too much extra work. The smell of cinnamon, ginger, cloves and molasses fill the air as the pancakes cook. The warmth and joy of the season is undeniable as you bite into the surprisingly light, cakey pancakes. Sitting down to a stack of delicious gingerbread pancakes and a mug of fresh, hot coffee or cider is the simple enough to start any chilly winter morning and festive enough to serve on Christmas morning. Also, pancakes are great to make in large batches because you can easily freeze the leftovers, pop them in the toaster, and enjoy them any day of the week.

This year, we will be spending Christmas in Tokyo. We have a tiny Christmas tree, there won’t be any snow, and definitely no fire crackling in the fireplace. However, we are together with our beautiful baby boy, making new memories with our newly expanded family.

What are some of your favorite Christmas memories or traditions?

Gingerbread Pancakes

Recipe from William-Sonoma

Two years ago, for our first Christmas in Tokyo, my thoughtful husband did everything he could to make me feel at home. I had a really difficult time not being in Minnesota with my family and he knew that I was struggling a bit. Fortunately, Christmas in Tokyo is just as festive as Minnesota, if not more so, minus the snow of course.  One of the things Brad got to keep me in the holiday spirit was a sampling of hot chocolate stir sticks.They were simply blocks of chocolate at the end of wooden sticks. I don’t know where I had been, but I had never seen these before and I was so excited to give them a try! They reminded me of an Argentine Submarino (Argentine hot chocolate) that we enjoyed in Buenos Aires a few years ago. It’s hard to find anything more fitting for hot milk than a big hunk of chocolate that slowly melts, creating a rich, comforting mug of wonderfulness.

Two years after the idea entered my mind, I finally got around to making my own hot chocolate stir sticks. I wanted to try some new flavors that I hadn’t seen before, so I used what I had in my pantry cabinet to add a little flare to the dark chocolate base for the sticks. One clear option was the addition of matcha powder to the chocolate. After all, what is Tokyo Terrace without a little Japanese twist, right? I also made an almond and pink sea salt stir stick, and another with warm, spicy cinnamon.

There are so many options for creative flavor combinations- you could even make the sticks a little bigger and add mini marshmallows if you wanted to! Crushed peppermint candy is another classic addition. These stir sticks also makes very nice Christmas or hostess gifts. All you need is an ice-cube tray, some chocolate chips, and perhaps something to dress them up- a ribbon to tie at the top of the stick, or a sprinkling of powdered sugar to make them look pretty. These are easy to make in large batches, so you can get a bunch of gifts taken care of easily!

Hot Chocolate Stir Sticks

Makes about 12-16 stir sticks

I’m providing the basic recipe for you below without the addition of other flavors. If you’d like to add your own creative twist to the basic recipe, it’s relatively simple. If you are using almond extract or peppermint extract, go with about 1/2 to 1 teaspoon for 4 cups of chocolate chips. If you are using something like cinnamon or other dried spices, add a little at a time and taste it to make sure it is acceptable for your palate. Keep in mind, however, that these will be slightly mellowed out in flavor when they are added to the hot milk. If you use sea salt, a sprinkling on the top of the chocolate is plenty for some, but if the salt is particularly mild, you may want to add a touch to the melted chocolate as well.

Ingredients:

4 cups bittersweet chocolate chips (I used Ghiradelli)

1/3 cup cocoa powder

Materials:

Bamboo skewers or craft sticks

piping bag or ziplock

ice cube tray

Put the chocolate chips in a microwave-safe bowl. With the microwave on its lowest setting, microwave the chips for 30-45 seconds. Remove from the microwave and stir. Continue doing this in about 30 second increments, stirring after each increment, until the chocolate chips are almost completely melted. There should still be a couple lumps left- just stir everything together and they should disappear. If they don’t, place the bowl back in the microwave for about 10 seconds. When the chocolate is completely melted, stir in the cocoa powder.

Let the chocolate sit for 3 or 4 minutes. Transfer the melted chocolate to a piping bag or ziplock. If you are using a ziplock, clip the bottom corner of the bag with scissors. Pipe the chocolate into your ice cube tray. Use a small spoon to smooth the top of the chocolate. Insert the stir sticks and allow to sit (at room temperature is best) until the chocolate sets. If you notice imperfections in the finished product, melt more chocolate (I like to make a creamy ganache by adding about a tablespoon of cream to 1 cup of chocolate chips) and dip the stir sticks to create a nice outer layer. Allow them to cool on wax or parchment paper. This is also a great time to add your garnishes- crushed peppermint, sea salt, etc. If you adding cinnamon or powdered sugar, the chocolate will need to be nearly cooled so that the powder doesn’t dissolve.

For the hot chocolate:

Heat 6 oz. of milk in a small saucepan or gently in the microwave. When the milk is hot (not boiling, just letting off a nice steam) transfer it to a mug. Stir with your hot chocolate stir stick until the chocolate has completely melted and sip away!

Cranberry Sparkler 5 Ways and Mulled Wine with Japanese Citrus are perfect for toasting!

Well, today is my due date. I’m sitting here wondering if this little baby will arrive on time or fashionably late. Either way is just fine with me…but I wish he would share the schedule with the rest of us. Anyway, I wasn’t sure I would have time for an extra blog post this week, but since I seem to be wide open this morning, I wanted to share a few recipes from the site that would be perfect for your Thanksgiving table this year.

Kabocha Casserole, Kurigohan, and Savory Vegetable Galette add variety to classic sides.

We celebrated Thanksgiving last weekend with our Tokyo family. My mom is visiting from Minnesota and was able to join us, which was really wonderful. It’s been nice having a member of the family around for events like this to see how we spend our time over here in Tokyo. I took a back seat to the preparations this year and made only one dish: kabocha casserole. My mom made apple pie, which was delicious. We also had macaroni and cheese, stuffing, gravy, mashed potatoes, turkey- the works. It was a truly decadent spread that left us all feeling very full at the end of the evening!

Chestnut & Sweet Potato Soup and Pommes Japanna add elegance to the table.

No matter where you are celebrating Thanksgiving this year, I hope you are surrounded by people who make you truly happy. Enjoy the time (and food) you get to share together.

Rustic Pear Tart and Kabocha Cookies use the same crust recipe!

One of my favorite traditions at Thanksgiving is having everyone share what they are thankful for. It sounds cheesy, but it really helps to put the holiday into perspective. This year, I’m thankful that I’ve had a healthy, uneventful pregnancy. My friend Tim says something to the effect of, “Pregnancy is a time when it is completely acceptable to be average.” I think I’ve accomplished that.

What are you thankful for this year?

Chestnuts have never been a familiar food to me. Basically, I was only familiar with the song…you know, “chestnuts roasting on and open fire….”, and that’s where the relationship ended. When we moved to Tokyo, I had no idea we would be surrounded by so many chestnuts this time of year. Sometimes you can find vendors roasting them, which is always a treat. Buying a paper bag filled with steaming hot chestnuts on a cold, cloudy day is absolute perfection. The nutty smell wafts up from the bag and at least gives the illusion that you are warming up from the inside out. Scooping out the soft flesh and taking that first bite is an incredibly satisfying and comforting moment.

I’ve been a little shy of trying to make anything involving chestnuts at home, short of this soup I made a couple years ago. This year, I decided to put on my big girl panties and try something different. Different for me, anyway. After buying a bag of pre-cooked chestnuts (sorry, but at 39 weeks pregnant I just can’t justify putting myself through the stress of trying to roast my own) and letting them sit on the shelf as I tried to come up with some novel way to use them, I finally decided on kurigohan. Kurigohan is Japanese chestnut rice. The rice is cooked with saké, mirin, a touch of sugar and soy sauce. I used my rice cooker, which is a total lifesaver. If you don’t have one, get one. Immediately.

As I meandered around the internet researching various recipes, I noticed that some called for soy sauce and others didn’t. I opted to use soy sauce because it creates this beautiful crust on the bottom of the rice. The layer becomes a little crunchy and full of umami, which the perfect way to enhance the rest of the rice dish. Also, I didn’t actually see recipes that called for sugar, but I wanted to add a touch to bring out the flavor of the chestnuts and to contrast the salty soy flavor.

The result? A steaming hot bowl full of perfect autumn flavors that made the apartment smell wonderful. I decided to experiment, as I tend to do, by adding a non-traditional ingredient that I thought made this dish appropriate for upcoming holiday feasts. I added a handful of dried cranberries to the bowl and it was amazing! The best way to add the cranberries is to just toss them in the rice cooker with the rest of the ingredients for a little pop of tart flavor. Seriously- unbelievable.

If you have a rice cooker and can find either pre-cooked or vacuum packed chestnuts, it takes literally 5 minutes to throw this together (that obviously does not include the wait-time involved while the rice is cooking). You can make it without a rice cooker and by roasting your own chestnuts- take a look at the links below for help with that.

http://kyotofoodie.com/donabe-yakiguri-gohan/

http://www.lafujimama.com/2009/12/kurigohan-japanese-chestnut-rice/

http://www.foodbuzz.com/recipes/1513726-kuri-gohan-chestnut-rice-recipe

http://kanakoskitchen.com/2009/10/27/kurigohan/

Kurigohan

1 cup chestnut pieces

1 1/2 cups short grain rice, washed until the water is clear

2 teaspoons saké

1 tablespoon soy sauce

2 teaspoons mirin

1 tablespoon light brown sugar (optional)

1/2 cup dried cranberries (optional)

1 piece of kombu

In the bowl of a rice cooker, combine the rice, 1 1/2 cups water (equal to the amount of rice), saké, soy sauce, mirin, brown sugar and chestnuts. stir gently to combine the ingredients. Place the kombu on top of the rice. Close the rice cooker and cook according to manufacturer’s instructions.

When the rice is finished cooking, allow it to sit and steam for an extra 5-10 minutes.

Toss with a rice paddle or spatula and spoon into individual serving bowls. Sprinkle with black sesame seeds and serve immediately.

Yesterday was the first day that truly felt like fall. The air was cool and crisp, the sky was bright blue, and the tell-tale draft that finds its way into our apartment made its first appearance. Some Tokyoites are not pleased with this change, but I am thrilled. It’s no secret that I’m a fan of cooler weather and this year, of all years, had to be warm for an unusually long time. I must say that was poor timing on Mother Nature’s part. Carrying around a baby at 9 months pregnant in unseasonably warm weather is not ideal.

OK, the weather report is over…moving right along…

Are you feeling overwhelmed with all the kabocha recipes I’ve been posting lately? Is it too much? Maybe a little overboard? Hopefully you don’t mind. Some ingredients have so much lovely flavor and versatility, making them worthy of the extra attention. This recipe is one I found on Sprouted Kitchen. Originally it was made with butternut squash, but I find that butternut and kabocha squash are often interchangeable.

If you’ve had a busy day and need something nutritious and easy for dinner, this is the perfect solution. I have served with with roasted chicken, or on its own as the main dish. The flavors are beautiful- nutty garlic and dried herbs combine with the light, crunchy panko bread crumbs to create a flavorful, crunchy contrast to the buttery squash. I used a garlic, red pepper and thyme infused olive oil to coat the squash, but regular olive oil is also just fine.

What makes this dish even better, at least here in Tokyo, is that I can find kabocha squash that has already been cut into the perfect slices. It doesn’t need to be peeled, so I can just take it out of the package and in about 5 minutes have it on a baking dish in the oven. This makes my pregnant feet very pleased.

What are your favorite simple squash recipes? You can never have too many dishes like this in your collection!

Preheat the oven to 400 degrees F.

Slice the kabocha in half and scoop out the seeds. Cut the kabocha into slices about 1/4 inch thick (no need to remove the skin). In a large bowl, toss the kabocha with the olive oil and nutmeg. Transfer to a large baking sheet, making sure the slices have a little breathing room.

In a food processor, combine the bread crumbs, cheese, garlic, parsley, thyme, salt and pepper. Pulse just enough to combine the ingredients- don’t do this too much because your breadcrumbs will become too fine.

Sprinkle the squash with the bread crumb mixture. Place the baking sheet in the oven and bake until the bread crumbs are a golden brown, about 25 minutes. While the squash cooks, enjoy the beautiful fragrance that fills the kitchen…that’s one of my favorite things about making this dish!

I’ve been doing a lot of reading lately. Mostly, I read before bed to take my mind off some of the baby anxieties that run around my brain in the dark quiet. Right now, I’m reading The School of Essential Ingredients by Erica Bauermeister. It’s not a long book. I actually wish it were much longer. Every time I sit down to read it, I get wrapped up in the stories and food descriptions. It’s like the author knew exactly how to describe food in a way that reminds the reader why food is such a meaningful part of who we are. It goes beyond the necessity to nourish our bodies and helps us hold on to and create memories and feelings.

Around this time of year, I think we can all relate to the the way certain smells and taste bring us back to the days when we wore footie pajamas, the grips of the feet sticking slightly to the floor of the kitchen while the smell of fresh-baked cookies fill the air. The classic flavors of fall and winter never cease to remind me of my childhood and how I want to continue experiencing life in that way even as I grow older each year. Cinnamon reminds me of a warm fleece blanket. Hot chocolate with marshmallows reminds me of a crackling fireplace. Beef stew brings the longing to wear a cozy sweater with a luxurious turtleneck.

These kabocha cookies (or mini-pies) are my way of bringing the comforting memories of my past in line with the comforting feelings of my present. Minnesota will always, in my heart, be home. Still, Japan has become more of my home than I ever thought possible. These cookies are a spin on the classic pumpkin pie using Japanese kabocha purée. The scent as they bake is warm and comforting, leaving no room for the stresses of the day. And taking a bite of the flaky crust against the creamy filling, the warm flavors blending together and melting on the tongue, brings an overwhelming feeling of simple joy.

If you don’t want to make your own kabocha (or pumpkin) purée or pie crust, you can easily use store bought. However, part of the pleasure in making these pretty little pie-cookies is getting your hands in the flour and butter that make the crust and seeing the filling develop from the actual squash. However you decide to make these, I know you’ll love them.

Kabocha Cookies

Makes 1 dozen cookies

1/2 cup kabocha (or pumpkin) purée

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 egg yolk

2 tablespoons heavy cream

1/4 cup brown sugar

A double batch of crust

1 egg yolk + 1 tablespoon water

Preheat the oven to 350 degrees F.

Combine the kabocha purée with the ground spices in a small bowl. In a medium bowl, whisk the egg yolk, heavy cream and brown sugar together. Add the purée to the egg mixture and mix well.

Roll out the chilled dough for the crust to a little less than 1/4″ thick on a floured surface. Use a cookie cutter (or a mason jar lid, which is what I used) to cut out rounds of dough about 3″ in diameter. You should have enough rounds for 12 cookies (24 total).

Roll out each round to about 4″ in diameter, using a dusting of flour as needed to keep the dough from sticking. Place a rounded tablespoon of the kabocha purée in the center of one round, then top it with another, sealing the edges and crimping or sealing with a fork. Using a sharp pairing knife, gently cut 4 slits in the top crust. Whisk together the egg yolk and water. Brush with top crusts with the egg wash and sprinkle with sugar.

Bake for 10-12 minutes until the crust is just golden.

I managed to get my big pregnant belly out of the apartment for a little walk this afternoon. These last few weeks have left me feeling quite tired and even going for a short walk seems like an impossible feat. However, when I am able to manage the motivation to get out the door, it is more than worth it. Today, I walked around marveling at the beautiful persimmon trees in our Tokyo suburb, dotted with bright orange fruit, the afternoon sun giving them a dreamy glow. There are a lot of things in life that seem impossible until they are done. Once we have accomplished the “doing” part, the payback is immeasurable. The same can be said for making homemade food, like this kabocha purée.

In the states, it is so easy to find canned pumpkin this time of year. It seems totally unnecessary to purchase your own pumpkin and make homemade purée. I would be of the same mind had I not moved to a country that doesn’t seem to have our obsession with premade, prepackaged pumpkin. To be honest, I was wary of making this myself. But, like my walk this afternoon, once I did it I felt a great sense of accomplishment. And the time it took me to make the pumpkin purée was negligible. The steps, simple and few, resulted in a beautifully flavored fresh kabocha purée that will make some delicious desserts.

In Japan, orange pumpkins are rarely seen. I managed to snag a couple this year around Halloween, but that was not normal. If you live in Japan and are craving some American-style pumpkin pie during the holiday season, this is the base you will need. I promise, it doesn’t take long and is worth the (very little) effort! If you don’t live in Japan, feel free to use pumpkin if it is available. I would venture a guess that just about any squash similar to pumpkin or kabocha would work just as well.

What is it that you are avoiding? What is your excuse? Whatever the reason, brush it to the side and hopefully you will learn what I did today: there is no point sitting around thinking about it when you could be doing it instead.

In a couple days, I will be sharing a couple of great ideas for how to season your purée and use it in desserts!

Kabocha Purée

Serving size depends on the size of your squash/pumpkin, but mine made just over 1 cup of purée

1 medium sized kabocha, 2-3 pounds

water

Preheat the oven to 350 degrees F. Cut the kabocha in half but do not remove the seeds. On a foil lined baking sheet, place the kabocha cut side down. Add about 1 inch of water to the pan to keep the kabocha from drying out during roasting. Carefully place the pan in the oven and roast until the flesh can easily be pierced with a knife, about 40-45 minutes.

Remove the kabocha from the pan and water. Place it on a plate and allow to cool until you can easily handle it. Remove the seeds and discard. Scoop out the flesh and put it in a food processor. Begin pulsing to break up the kabocha, then process until smooth.

*Note: My kabocha was a little too dry for my liking, so while it was in the processor, I added water (about 1 tablespoon at a time) until it reached the consistency I wanted. You may not need to do this, but if the kabocha is not smooth and glossy but chunky and chalky looking, add water. If you don’t, the texture of whatever it is you are making with the purée will not turn out correctly.

Transfer the purée to an airtight container and store in the fridge until ready to use (no more than 3 or 4 days).

It’s amazing how quickly my mind goes from Halloween to Thanksgiving to Christmas this time of year. The excitement might as well start mid-September because that’s when I have to start using my self-control (of which I have very little) to not listen to Christmas music just yet. It’s been this way for my entire life. My sister and I have both been fans of starting to listen to/sing/play Christmas music together very early in the season. I think we could probably get away with it when we were younger. It’s probably less cute now that we’re all grown up. These days, after Halloween, I allow myself to relax a bit and begin listening to Christmas music that isn’t really Christmas music. You know, the newer releases that are not as traditional as Bing Crosby, for example. Bing should be reserved for falling snowflakes and tree decorating.

It’s a little harder lately to avoid having Christmas music playing in the background because I’m trying to get a number of holiday posts completed before our Little Man arrives at Tokyo Terrace. With only 3 weeks left until the due date, I have to use my time wisely and a little holiday music seems to help the creative flow. So yes, that’s how I’m justifying my ridiculously early listening pleasures.

In an effort to spread the early holiday joy, and with Thanksgiving coming up very quickly (check your calendar- it’s nearly NOVEMBER!) I thought it would be nice to share one of my favorite Thanksgiving recipes with you. This is not exactly what graced our table in years past as my family gathered to enjoy a massive, delicious meal together, but its roots stem from Thanksgiving at my parents’ house. Every year of my life, until moving to Tokyo, the entire extended family would come over and everyone brought their signature contributions. My Aunt Joanne’s pumpkin and apple pies, my grandma’s fruit salad (a shade of mint green and filled with mini-marshmallows) and my mom’s sweet potato casserole, to name a few.

We have hosted Thanksgiving for the past 3 years in Tokyo, which I must say has proven to be the most difficult but also rewarding experience. The logistics of putting together a traditional Thanksgiving meal in Tokyo make for some interesting stories. And the creativity of using the ingredients that are available (no canned yams or pumpkin around here, folks!) can result in both discoveries that are frustrating and entirely satisfying. Recreating my mom’s sweet potato casserole was just such an experience.

Our first year in Tokyo I knew only of the white-fleshed, purple-skinned sweet potatoes that I saw in every grocery store. But I also knew that I couldn’t have white potatoes as the main ingredient in the casserole. Aesthetically it would not be as pleasing. So, I decided to experiment with Japanese kabocha squash. I’ve tried several different methods for cooking the kabocha before putting it in the casserole dish- steaming, roasting and boiling. While each method worked well, I have found that roasting leads to the most satisfying flavor in the squash.

This year, since I’m a little too pregnant to host Thanksgiving (OK, my due date is the day before), I decided to make personal sized casseroles with these mini-kabocha that I found the other day. They are the perfect personal size! You can use orange sweet potatoes (or yams) that have been cut in half in place of the kabocha, but if you’re in Japan I recommend giving this a try. If you don’t have an oven, you can simply steam the squash halves in a bamboo steamer until a knife can be easily inserted into the flesh. To brown the top, simply pop them in the fish oven but keep a close eye on them so you don’t end up with a black, charcoal topping.

What are some of your favorite twists on traditional holiday dishes? I’d love to hear some of your ideas in the comments below!

Individual Kabocha Casserole

Makes 2 servings

*This recipe is written specifically for individual servings but it is quite simple to multiply. If you are using a larger squash or sweet potatoes/yams, you will need about 2 cups diced to serve approximately 6 people. Prepare the squash/potatoes/yams as desired- steamed or roasted- before adding them to a casserole dish. For the brown sugar-cinnamon topping, you will need about 1 cup brown sugar, 3 tablespoons cinnamon (or to taste- I’m a big fan of cinnamon) and 1/4 cup flour. Otherwise, just follow the cooking steps below!

1 small kabocha or other squash, or a medium sweet potato or yam

1/3 cup brown sugar

1 tablespoon cinnamon (or to taste- I’m a big cinnamon fan so I am generous)

1/4 cup course chopped pecans

2 tablespoons flour

1-2 tablespoons butter

Mini-marshmallows

Preheat the oven to 425 degrees F.

Cut the squash in half along the equator and scoop out the seeds. Place it cut side down on a foil-lined baking sheet. Bake for about 15 minutes or until the flesh can be pierced with a knife with little resistance. Meanwhile, combine the brown sugar, flour, cinnamon and pecans in a small bowl.

Turn the squash halves cut side up and sprinkle with the brown sugar/cinnamon/pecan topping. Top with small pieces of butter. Return the squash to the oven and bake for about 5 minutes, or until the topping is beginning to bubble slightly. Be careful not to leave them unattended for too long, or the nuts will burn.

Top with the mini marshmallows (they expand slightly, so don’t go too overboard or they will ooze over the edges- not necessarily a bad thing but it doesn’t look as pretty). Return to the oven for 2 or 3 minutes, or until the marshmallows are a beautiful golden brown.

Serve immediately.