It is finally hoodie weather, well, at least in the morning. Time for kabocha. I posted this one in 2009 so it is time to make sure everyone knows about it. It is so easy and satisfying on a cold day.
1/4 kabocha, peeled and chopped
1/4-1/2 small onion, diced
a little oil
1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)
2 cups water
fresh ground pepper to taste
milk or soy milk, optional
In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water. Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit. Puree everything using a blender, food processor or immersion blender. Reheat if necessary. This will be on the thick side. You can thin it with water or milk/soy milk/cream if desired.
I made this for a little while ago and it was a hit. I was a little worried because the day before I cooked a kabocha that was so dry I couldn’t eat it. While the creaminess varies a lot, I’ve never had such dry kabocha. Luckily the one I used for the dip was nice and creamy.
Kabocha Coconut Curry Dip
1/4 kabocha squash, cooked
1/2 can white beans, drained
18g coconut milk powder
1 tablespoon olive oil
1 teaspoon curry powder
1/2 – 1 teaspoon salt
Put everything in the food processor and puree until you get a desired texture. You may need to add a bit of water if it is too thick for your liking.
Two days ago I found this pumpkin macaroni and cheese recipe on the (never home)maker blog and decided it would either be amazing or weird. I had to try it either way. I made it using ingredients common in Japanese supermarkets so cheddar is out. One and a half cups of cheddar would cost an arm and a leg providing you could find it. I used grated pizza cheese which made for a milder flavor. I think next time I will use half pizza cheese and half stronger cheese (my supermarket has reasonable grated Gouda). Despite the mild flavor I loved it. I think it would be best on steamed veggies which is what I’ll try with the leftovers. You can’t actually taste the kabocha in this sauce but it and the chickpea puree add some nutrients. Not that you can really call this healthy as there is a lot of cheese in it. I usually can’t eat creamy sauces but this one was okay for me – it must have been the kabocha and chickpeas. I’ll just post the ingredients list and you can find the method in the original post here.
Kabocha Cheese Pasta
1-1/2 cups pasta (I used ballerine)
1 tablespoon olive oil
1 tablespoon flour
1/2 cup soy milk (regular would be fine)
1/2 cup kabocha puree (unsweetened)
1-1/2 cups shredded cheese
1/4 cup pureed garbanzo beans
1/2 head broccoli, chopped and steamed
1/2 carrot, diced and steamed
1/8 teaspoon paprika
1/8 teaspoon pepper
The method is here.
It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.
I found this recipe last year when I was on a jam kick. It is a blog called ‘atto recipe’ (あっとレシピ) and was posted in Japanese. This was a surprise. I was actually expecting to find this to be only mediocre but was pleasantly surprised. My mother’s (and grandmother’s) pumpkin pie recipe uses orange juice so I was expecting to cinnamon and ginger missing from this jam recipe. This jam is very fruity, a bit tart and sweet – altogether a great recipe and a future repeat. Also, a great color. Me thinks it will be toast for breakfast tomorrow.
zucca-san from あっとレシピ
420g kabocha, peeled, deseeded and chopped into large pieces
1/2 cup granulated sugar (I used brown this time)
350cc orange juice
splash of lemon juice (I roughly squeezed half a lemon)
Add all ingredients to a large saucepan and bring to a boil. Boil until the kabocha is tender. Turn off the heat and puree everything. Heat again and then put in sterilized jars.
I got 2 1/2 x 200mL jars and 2 x 100mL jars. Giving the little ones away tonight.
As like all recipes that were originally posted in Japanese, I cannot guarantee that what I did was exactly what the author did.