Kabocha squash - what to do?
Bought a 2 lb. Kabocha squash yesterday at Whole Foods. Couple of questions, how long will it last? should I refrigerate it till I can use it? What should I do with it? I amhoping it can last till next weekend, as I went a little overboard on other veggies (roasted some yummy cauliflower, beets & asparagus - separately) and still eating leftovers. Any ideas? TIA!
I'm glad to see someone brought this thread back to life! I buy Kabocha at my asian market in the winter, because I always crave it after our vacations in St. Lucia - they call it pumpkin and make the most amazing soup with it. I've tried roasting it like I do a butternut, but find it is dryer cooked that way. I'm going to have to try making soup again with it soon
Just made a delicious roasted butternut squash soup, but I am sure you can do the same with Kabocha. It tasted lush and creamy but contained no dairy, so could serve it family member who is vegan:
3 lb. squash (acorn, butternut, kabocha, pumpkin, etc), peeled and cut in 2 in pieces
2 large yellow onions, peeled and cut in 2 in pieces
2-3 large carrots, scraped and cut in 2 in lengths
3 pieces (ribs?) celery, washed and halved, cut in 2 in lengths
2 can vegetable broth
red pepper flake, about 1/4 tsp
salt & pepper to taste
1/4 cup EVOO
Prehea oven to 400F, grease large 1/2 sheet pan, arrange veggies in one layer. Roast 20 min, stir well, roast another 20 min. Puree veggies when cool in blender (if using food processor, you might want to strain any lumps). Add vegetable broth to thin out mixture to desired serving consistency. Soup can be made in advance and gently re-heated. If you like lots of spice, add more red pepper flake or Tabasco or siricha to pureed veggie mixture.t
I have one in my slow cooker right now cut sides down. I was planning on eating it with butter and sugar but now I am thinking I want soup. If I just add some stock and cream and whiz it with my immersion blender. It should be good to go, right? Should I whiz it with the skin on?
Removing the skin will give a brighter, more uniform soup color.
I puree it with just enough liquid for the blender to work, and then add more liquid (including cream) to get the desired consistency. And most of the spicing (salt, ginger etc) is done in a final season and taste process.
It should indeed last.
This is a wonderful salad recipe from Suzanne Goin (Sunday Suppers at Lucques) that I often make as a first coruse at Thanksgiving. It is excellent. One note: although I tend to make it with Dandelion Greens, as I can get them at Whole Foods, I do still add other lettuces. Any nice mix of lettuce can work here. It is an adaptable salad. But it works terrific as written.
Warm Kabocha Squash Salad with Dandelion, Bacon, Roncal and Pecans
you can find a recipe here (scroll down):
Kabocha squash soup is a Thanksgiving favorite in my house, but you don't need to wait until the 22nd to try it. I think the recipe is available on Epicurious, although I've been making it for so long that I can't quite remember. The squash is flavorful enough to stand up to almost any autumn squash soup recipe, though.
I like to simmer them in dashi, brown sugar, and soy sauce after I cut them into cubes. After they are done I like to reduce the liquid that they are in and drizzle it on top of the kabocha and also top with some katsuboshi.
If they are old you want to peel them, cause no matter what the skin will still be tough.
I bet if you kept it in a cool place, it could easily last almost a year (:
I'm glad to see this thread, since I just bought one at a farmer's market on Saturday and was planning to cook it tonight or tomorrow. Probably tomorrow, since some favorite company's coming to dinner then. I'll just bake it the same way I do acorn or butternut squash - start face down, turn over and add butter, scoop out and mash. Got some beets, too, and I think I'll get some sausage from the Italian deli. That oven is gonna be busy - glad it's roasting weather again!
I also cut it into chunks and steam them, then use those in various ways. Japanese cookbooks talk about leaving the skin on, or just peeling off strips. There's supposed to be a lot of flavor in the skin or directly under it. When cooked the skin is thin and edible, though not everyone likes to eat it.
I bought a 4lb kabocha two wednesdays ago, kept it out on the counter, and cooked up a storm with it this weekend.
Made Suzanne Goin's Farro Cavolo Nero and Kabocha Squash Risotto (from Sunday Suppers at Lucques)--there were lots of steps but it was phenomenal.
Made MAURIZIO MAZZON'S GNOCCHI DI ZUCCA (SQUASH GNOCCHI WITH BROWN BUTTER & SAGE) scroll down for recipe
they were very light and delicious. Next time I will go a little heavier on the pepper and nutmeg and maybe even add a little grated cheese to the dough. Cook only ten secs after the gnocchi rise to the top of the pot and no longer.
And then finally yum yum yum
made William Sonoma's Pumpkin Ice Cream with it
I used vanilla bean instead of extract, brandy instead of bourbon, and added toasted walnuts. Next time I'll go a little heavier on the spices--but it was very very good and creamy.
It''s a hard winter squash, so it will keep a looooong time.
Treat it like buttercup squash (not butternut). The tastiest is simple: Cut in half, seed, bake long and slow (the longer the sweeter), scoop (mash if you like) and eat. I like a good butter and salt. I've used nutmeg, which was fine but not any better. If you feel you need to add sweetener a little maple syrup is great.
I've also used for pie like pumpkin or sweet potato. Mmmmmmm.
it will last at least a month or two.. from experience ;) probably longer.
it's really tasty, though.. so you may not be able to hold out. i think this kind is great for just scooping, mashing and eating.. probably really good for baking. in my memory, it's pretty sweet.. just read online that it freezes well, too. lucky you! (although I did get mine free from a coworker)