Wanted: good kabocha squash recipe
- Tom Hall Jan 23, 2006 02:28 PM
I have a kabocha squash sitting in the cellar and would like a tried and true recipe or approach to cooking it. Thanks.
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
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..
There is another recipe in "Japanese Dishes for Wine Lovers". Kabocha served up like potato salad with mayonnaise. Interesting idea, but very rich, so eat a little bit at a time.
Thinly slice kabocha shaped like a rainbow-skin on-and deep fry... in tempura batter. Serve with warm tempura sauce. Sinfully delicious.
I scoop out the seeds and stuff pork mixture inside (marinated ground pork, shimeji or shitake mushroom, scallions) and steam the whole pumpkin. Yum and hearty. The sweetness of kabocha pairs so well with pork.