Currently viewing the tag: "Kabocha squash"
An autumnal salad that is pretty to look at and tastes of the coming season. The ingredients act as foils and links all at the same time, and form a sort of flavor merry-go-round with each other. If you wish, you can add diced apples for more sweetness and crunch to the salad. See the “option” in the recipe.
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This is a dish with lots of flavor, and while filling, it will not weigh you down. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients. Feel free to leave it out if it seems discordant to you. This basic recipe is a good starting point for playing with your food. Try different types of squash. Experiment with whatever leftover grains you might have. Switch the greens around as well as the mushrooms.
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Tagged with: apples • Carnival squash • farro • grains • Kabocha squash • kale • mushrooms • scallions • scotch kale • winter squash
This salad uses a dressing of Date Molasses, which is a thick syrup made of dates that has a tangy sweetness to it. The kabocha croutons can be made ahead. Be sure to use the green kabocha as it is drier than the orange.
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This dressing was designed for the Spinach Kabocha Squash and Dates salad, but will work with other spinach salads as well as salads with Little Gem or Romaine lettuces. If you have nut oils on hand, it is nice to match the oil with the nuts if you are using them in a salad. This dressing would also be a good sauce on chicken or grilled lamb chops.
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Roasting the squash adds depth of flavor, and the apple and squash are a great combination. There are different options for seasoning the soup that, while they are small changes, they move the soup a lot in terms of flavor.
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Tagged with: apples • butternut squash • dairy-free • gluten-free • Granny Smith apples • Kabocha squash • leeks • onions • soup • vegan • vegetarian • winter squash
INGREDIENTS:
15 oz (approximately 1 3/4 c.) roasted and cooled kabocha3 1/2 c. flour2 tsp. baking soda
1 tsp. sea salt (use regular salt if you must)
1 tsp. cinnamon
1 tsp. ground nutmeg
3/4 tsp. ground cloves
1/4 tsp. ground ginger
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Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
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1 pound Kabocha squash, seeded
2 cups dashi* or water
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon of sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish.)
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This dish is usually made with a pumpkin, but other winter squash will work as well. Winter Carnival, Butternut, Orange Hokkaido will all work for this. Some squash, such as the Japanese “Kabocha” types tend to be a little drier than pumpkins and most other squash, so you may need to add some butter or olive oil to the squashed squash.
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Tagged with: butternut squash • Carnival squash • hokkaido squash • Kabocha squash • pasta • pumpkin • squash • winter squash
This is the basic method for cooking winter squash either to eat as is, or to prep it for something else, like soup or as a ravioli or tortellini filling. This works for most winter squash, with the only variation being the times, which will change based on thickness of the squash.
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Tagged with: basic • butternut squash • delicata • gluten-free • Kabocha squash • roasted • squash • vegan • vegetarian • winter squash
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