Corno di Toro peppers
– 2 mini Kabocha squash *
– 2 Corno di Toro peppers (one red and one yellow)
– 1 sm. red onion
– 2 scallions
– 2 T. of chopped Italian parsley
– 1 T. of extra virgin olive oil
– 1/2 t. salt
– 1/4 t. freshly ground black pepper
Preheat oven to 350 degrees and bake Kabocha approximately 30 min. Test firmness by sticking a fork in it, there should be no resistance. Let cool until safe to handle.
Peel Kabocha and remove seeds then cute unto bit sizes.
Cut peppers in half. Remove stem and seeds and cut into smaller bite sizes.
Dice onions and scallions and keep separate.
Add olive oil to a medium size pan over medium heat. Add onions and cook until until transparent for about 3-5 min, stirring occasionally.
Add peppers and cook for 5 more minutes, stirring occasionally.
Add Kabocha, parsley, scallions, salt and pepper to the pan, mixing all ingredients gently. Adjust salt and pepper to taste and cook for 3 more minutes until heated through.