So. Needless to say, my aforementioned “squash roasting pants” have been retired for a little while. Somewhere in the whole “roast squash and eat it process” something went horribly wrong. The outside of the squash washed and dried. The squash cut up and roasted with sesame oil, salt, and pepper. The seeds toasted. The squash eaten.
And then things were not so good.
There was much, much unexpected barfing from consuming said squash. And the worst part was, it was so unexpected. One of the things that I really like about being a vegan, is the fact that your chances of getting sick from your food being under-cooked are significantly less – maybe you eat something that’s a little bit “toothsome” but ultimately, you’re no worse for wear. Not feeling 100% to begin with, the bizarre onset of this stomach death plague was enough to pretty much ruin the weekend.
So the rest of the squash got thrown out. And the toasted seeds. And the place I got the squash is on my shit list for a while. Oh well.
Now in the cold light of post barf rationality, one turns to the internet looking for answers. Squash that were self-seeded produce additional toxic glycosides to protect themselves from herbivores – and some small percentage of those mutate to over-produce the glycosides. Now Cucurbitacins are generally considered to be some of the bitterest compounds that humans encounter – how’s that for evolution. As orange kabocha squash are considered some of the sweetest squash of the sweet, with apparently a strong chestnut flavor, maybe the bitterness was somehow masked. Either way, that was some seriously bad juju.