Wanted: good kabocha squash recipe
Kabocha no Nimono
That video reminds me of another, in which the cooked kabocha is mashed, and fried in a pancake shape. kabocha dango
Something a little fancier is a steamed kabocha cake)
I have the Japanese cookbook that this blog talks about (by Emi Kazuko
kabocha with a sweet rice filling (Korean)
Check other threads on (hard) winter squash, even ones specifying ones like butternut. It also works as 'pumpkin'
Kabocha is my favorite squash. I bake it whole with a bread stuffing. I cut it up and steam it. I use it in stews. I puree it, and make soup, or use it in pumpkin bread recipes.
Burger King has a seasonal special in Japan with fried slices of kabocha on their burgers.
KABOCHA SQUASH PIE Adapted from Pichet Ong
For the filling:
1 medium kabocha squash, about 3 pounds
10 ounces (1 1/3 cups) cream cheese, at room temperature
1 cup sugar 1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger 3/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt 1 1/2 tablespoons brandy
2 eggs at room temperature
For the crust:
3/4 cup (2 ounces) walnuts 1/2 cup, packed, light brown sugar
3/4 cup graham cracker crumbs (about 7 crackers) Grated zest of 1 lime
3/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger
3/4 teaspoon salt 1/4 cup unsalted butter, melted
Crème fraîche, for serving (optional)
Ginger butterscotch sauce, for serving (see recipe).
1. For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack. Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour. Turn squash over halfway through steaming. Set squash aside until cool enough to handle. Heat oven to 325 degrees. For crust, place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees. In a food processor, combine walnuts with a few tablespoons brown sugar and pulse a few times, until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, spices and salt. Pour melted butter over this mixture, and mix with your fingers until butter is distributed. Press evenly into a 10-inch glass pie plate. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees. When squash is cool, cut it in half and scoop out seeds and pulp. Scoop squash flesh into a measuring cup until you have 2 1/2 cups. In a food processor, process cream cheese with sugar, spices and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy and then eggs, one at a time. Finish mixing with a rubber spatula. Place pie plate on a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with crème fraîche and drizzled with butterscotch sauce.
GINGER BUTTERSCOTCH SAUCE Adapted from Pichet Ong
1 pound dark brown sugar
2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
1 vanilla bean, split lengthwise, pulp scraped
10 tablespoons (5 ounces) unsalted butter, cubed
2 cups heavy cream
3/4 teaspoon salt.
1. Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
2. Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Mmmmm! I love Kabocha squash! It's a total PITA to chop up but the flavor is so heavenly that it's worth the effort.
My favorite dish is Thai Kabocha squash soup. I bake the squash in the oven until tender and then scoop out (in pieces and chunks) and put it in a bowl. In a big pot I saute some chopped onion in EVOO. I throw in the squash and saute a bit more. I pour in about 2-4 cups of chicken stock (depends on how big your squash is as well as your pot) and one can of full fat coconut milk. Add Enoki mushrooms, chopped freshed basil. Let simmer for a little while. Take a few spoonfuls of the simmering broth and put it in a little dish. Add 1 tsp (or more if you like it real hot) of Thai Green Curry Paste and stir until disolved. Add back into the soup and simmer a little longer, just so the flavors come together. Bon Appetite!
I'm so so happy I finally found this post! I made the above soup last fall on a whim, fell in love, and never wrote down the recipe. My memory served me okay at the grocery store yesterday; the only ingredient I missed was basil and I came home with lemongrass instead. Might have to see what lemongrass does in here..
I love this squash thinly sliced (quarter-inch at most) brushed with olive oil and grilled. Sprinkle with a little salt.
I've had good luck with SE Asian-style coconut pudding baked inside these squashes. Don't have a recipe in front of me (I think it's in one of my Thai cookbooks), but it's delicious and a lovely presentation. Maybe you can find something on the 'net, especially if it has a photo and you can see what I mean. I've found that I always have to cook it longer than specified, though.
My fave is Jamie Oliver's recipe.
Slice squash into smallish slices (so they can be picked up and eaten by hand). Slather with pounded or ground coriander, fennel, garlic, oregano and salt and pepper. I sometimes add cumin instead of fennel.
Roast until browned at the edges. I serve them with dinner but he also serves them with drinks.
My favorite thing to do with kabocha is to add it to any curry that I am making.
Also, easy for kabocha chips, thin slicely, fry in olive oil and sprinkle with salt.
And, for the traditional Japanese recipe, cut into bite size pieces then simmer in this recipe from Tsuji:
2 1/2 cups dashi
1 tsp salt
2 tablespoons soy sauce
1 tablespoon mirin