Sweet Coco Pumpkin with Pandan Leaves

If you’ve been to the grocery store lately you’ve seen it. Mounds and mounds of pumpkins. They’re bright fire orange, forest green, haystack yellow, cloud white, and even sorceress gray. Some are bumpy and some are flat out gnarly. They’re all saying hello, strutting their stuff, hoping you’ll take them home. Every year I take a few more home than the year before. I can’t help it. I like the teeny weeny ones best. The kind Ava can practically palm in her small 2 year-old hand. I also like to grab weird ones I haven’t tried before as well as ones that look a little forlorn and forgotten. What can I say – I love all pumpkins equally. That being said, let’s focus in. Today is all about the Kabocha pumpkin. The skin of these smallish gems are mostly green and with a flare of orange. You’ll find them all over Asia and Oceania, including this week’s Global Table – Kiribati. Technically I think they’re a squash – like butternut. The inside looks just like …