I woke up and spent the whole morning trying to decide what to make for lunch, going back and forth between pasta and rice. I planned on cooking the ube pasta I purchased a few days ago, topping it with a kabocha Parmesan sauce recipe I wanted to improvise on the spot. But our kitchen still lacks a lot of the necessary ingredients to make good pasta and good pasta sauce (like pepper, cream, herbs, etc.), so rice won out in the end.
This recipe is easy, quick, light, and healthy, a recovery from all of the greasy food I've had too much of lately.
The kabocha I used had orange skin, rather than the green that I'm used to (so it may just be a pumpkin...but...yeah). The lady selling them told me that orange-skinned kabochas have a sweeter taste and fluffier texture than normal ones do. They're somewhat custard-like, soft and chewy, and is a nice balance to the crisp broccoli florets.
