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Oct 31, 2006 03:56 PM

Kabocha Oatmeal

Pumpkins are everywhere, so I thought I'd share what I did this morning.

Pureed a slice of leftover roast kabocha. Any kind of leftover cooked squash would work, mashed or pureed.

I then cooked my usual oatmeal, and stirred the puree in toward the end. A sprinkle of cinnamon, and I had an orange Halloween breakfast!

The dish reminds me of Chinese sweet potato porridge, which I loved as a kid.


Happy Halloween!

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  1. wow, that sounds really yummy

    what would you compare a kabocha to? I can get them in my area, I would just like to know if they are more similar to acorns, butternuts, etc

    2 Replies
    1. re: bitsubeats

      I would say it's close to a butternut in texture and color, but frankly haven't had an acorn in a long time. I don't see why any squash wouldn't work, though. I just love kabocha because as long as you give it a good scrub, slice off any "barnacles, and remove the stem, the entire squash is edible. In fact, the skin's my favorite part when I cook the kabocha in a ginger water with a little brown sugar.

      Carb Lover, even I'm not ready for kombucha oatmeal.

      1. re: bitsubeats

        I have to pipe in about the kabocha which I love. It's very dense and can be very sweet, close to the texture of a sweet potatoe. I'm 50+ yrs old and tasted acorn squash for the very first time at Christmas. Hated the texture and bland flavor. Please give kabocha a try.

      2. Looks yummy! Makes me think about making kabocha risotto.

        Since it's still morning, I had initially misread your title...thinking "kombucha" instead since I associate it w/ you. I thought, wow, Pei must be needing to find creative uses for her kombucha... :-)

        Happy Halloween all!

        1. this is awesome. i made something very similar while i lived in Japan. Theyre not too into oatmeal but they really love their roasted root vegetables. anyway, i think any winter squash-y thing will work. butternut squash, acorn squash, sweet potato, kabocha, etc. also yknow, all of the above can just be cooked in the oven WHOLE, just like baked a baked potato. i use a 425 oven for around 20-40 minutes, accounting for the size of course. then just slice and eat. delicios!

          1. if it's more like a butternut squash then it must be really sweet. I love that you can eat the skin, I didn't know that. I hate wasting and peeling squash skin. I use acorn squash when cooking japanese. I like to simmer it in some dashi and soy and eat it with rice or I like to grate it or cube it and put it in my miso soup

            1 Reply
            1. re: bitsubeats

              if youre concerned with eating the skin of ANY root vegetable/winter squash type thing, just try baking it just like you would a baked potato. just put in the oven for a while. 425 F for about 30 minutes depending on size. you can TOTALLY eat the skin. sooooo sweet. not to sound too goofy, but it really is amazing how sweet and tasty mother earth can make something all on its own. awesome.

            2. What exactly is almond milk? Just flavored milk or something else?

              4 Replies
              1. re: Katie Nell

                It's just the juice squeezed out of boiled almonds, like soy milk or peanut milk. That is to say, it's not really milk at all. It's just one more white, fat free drink in my fridge that I drink on its own when I'm tired of milk or soy. This is actually the first time I've added it to anything. I would actually say it's most like rice milk (again, not really milk).

                I found mine at Trader Joe's, near the soy milk.

                1. re: Pei

                  It sounds really good! I wonder if you could substitute it for milk in baked goods and get a nice almondy flavor? We don't have Trader Joe's, but I'm guessing I could probably get it at Whole Foods.

                  1. re: Katie Nell

                    I'm almost positive I've seen it at Whole Foods.

                    I thought it would taste like unsweetened almond jello, but it really didn't taste much like almonds at all. Both SO and I thought it tasted a lot like unsweetened horchata with no cinnamon added. But perhaps different brands taste different. The one from TJ's is thinner than fat free milk, so if used in baking it would probably result in a less rich result just like fat free milk does.

                    Let us know what you find at WF, and if you experiment with it!

                    1. re: Pei

                      I use the Diamond brand (or Italian brands are even better if I can find them) to make iced almond milk in the summer. It's great for serving to vegan friends and I also prefer it (and sorbets) to ice cream when it gets too hot and humid for dairy.

                      I originally got the recipe from someone on chowhound, I believe. It was just almond milk, sugar, a bit of almond extract (since the milk's flavor is very mild), some lemon peel and orange blossom water. Very tasty stuff!