SAKE-STEAMED KABOCHA SQUASH WITH WHITE MISO
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
Provided by David Tanis
Categories easy, quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
- In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
- Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
- Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 4 grams, TransFat 0 grams
STEAMED KABOCHA SQUASH
Provided by Susanna Foo
Categories Vegetable Side Steam Thanksgiving Fall Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
- When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
- In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.
ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
STEAMED SQUASH PUREE
If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn -- Delicately sweet and mild. Butternut -- Silky and nutty. Kabocha -- Dense and earthy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes about 2 cups
Number Of Ingredients 1
Steps:
- Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
- Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.
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- Roasted Kabocha Squash. I know I said to try something different, but this roasted kabocha squash is simply to die for. And it’s so much more than just oil ad salt.
- Roasted Kabocha Squash Soup | Vegan Pumpkin Soup. Grab your favorite blanket and cozy up with this heavenly kombucha squash soup. This rich, smooth, creamy soup is the perfect solution for a chilly fall evening.
- Kabocha Salad. This kabocha salad has some serious potato salad vibes but is much healthier! Soft squash is mixed with cucumbers, crispy bacon, and Kewpie mayo, making it creamy, indulgent, and perfect for BBQ season.
- Vegan Kabocha Squash Muffins. There’s muffin disappointing about these squash muffins! Okay, sorry for the pun. But seriously, they’re fluffy, lightly sweet, and oh-so-scrumptious.
- One-Pot Japanese Pumpkin Curry Stew. This stew has all the incredible flavors of curry but with added goodness making it super hearty and filling. Chunks of kabocha, cabbage, carrots, and tofu float in this Japanese curry, so you’ll be full for hours when you’re done.
- Kabocha Squash Chili. Don’t get me wrong, I love a bowl of classic chili. But too many weeks in a row, and that same old chili gets, well, old! This kabocha squash chili is a refreshing change of pace that I live for in the fall.
- Kale and Sunshine Kabocha Squash Salad. There’s a whole lot to love about this salad, and that bright color is at the top of the list. Made with the sunshine variation of kabocha squash, you’ll also mix in kale, vinaigrette, and pumpkin seeds.
- Vegetable Tempura. If you’re into Japanese cuisine, you’ll know anything tempura is delicious. So, why not turn your veggies into fried, crispy tempura deliciousness today!
- Roasted Kabocha Squash Hummus with Lamb & Lemon Parsley Sauce. Do yourself a favor and bookmark this recipe now! It’s one of those sophisticated appetizers you’ll want to serve to impress.
- Stuffed Kabocha Squash (Vegan & Paleo) I love the depth of flavors in anything stuffed – peppers, pork chops, and squash included. And now, this healthy stuffed kabocha is officially on my cravings list.
STEAMED KABOCHA SQUASH RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (7)
- Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
- Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes.
- Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.
KABOCHA SQUASH RECIPES
From allrecipes.com
- Vietnamese Kabocha Squash Soup. Turkey meatballs, shrimp, and shiitake mushrooms bulk up this hearty soup. Scallions and cilantro add a fresh kick.
- Baked Stuffed Winter Squash. Scoop out the squash's pulp and mash it before combining it with bread crumbs, an egg, sausage, raisins, and chopped pecans to create this recipe's savory-sweet stuffing.
- Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce. "This is a kind of traditional Japanese nimono," recipe creator kyoko says. Nimono refers to dishes simmered in dashi stock, like kabocha no nimono.
- Curried Kabocha. Coconut milk, fish sauce, grated ginger, curry powder, and brown sugar come together in this Thai-style dish. Make it your own with veggies like red bell pepper and celery or even your meat of choice.
- Red Curry Chicken and Pumpkin Soup. The pumpkin Chef John refers to in this recipe is (surprise!) kabocha, which "retains a nice texture, even when fully cooked," he says.
- Steamed Chicken Curry with Kabocha. This simple combination of chicken wings, eggplant, and kabocha steams in the microwave in about seven minutes.
- Gnocchi with Kabocha, Walnuts, and Scamorza. Mash kabocha into a sauce with olive oil, shallot, walnuts, and smoked scamorza cheese, then toss in the cooked gnocchi for a delicious Italian dinner.
- Potato-Free Paleo Gnocchi. In this recipe, kabocha becomes the gnocchi with the help of cassava flour. The recipe will walk you through the rest.
- Vegan Japanese Winter Squash and Leek Soup. Russet potatoes, carrots, and kabocha add plenty of starch to this vegetable soup. Take a cue from reviewer DevonNM and stir in kale or other leafy greens.
- Roasted Kabocha Squash. You won't find an easier recipe for kabocha. Just slice the squash into wedges (no need to remove the skin!) and brush it with olive oil.
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