I made this for a little while ago and it was a hit. I was a little worried because the day before I cooked a kabocha that was so dry I couldn’t eat it. While the creaminess varies a lot, I’ve never had such dry kabocha. Luckily the one I used for the dip was nice and creamy.
Kabocha Coconut Curry Dip
1/4 kabocha squash, cooked
1/2 can white beans, drained
18g coconut milk powder
1 tablespoon olive oil
1 teaspoon curry powder
1/2 – 1 teaspoon salt
Put everything in the food processor and puree until you get a desired texture. You may need to add a bit of water if it is too thick for your liking.
Two days ago I found this pumpkin macaroni and cheese recipe on the (never home)maker blog and decided it would either be amazing or weird. I had to try it either way. I made it using ingredients common in Japanese supermarkets so cheddar is out. One and a half cups of cheddar would cost an arm and a leg providing you could find it. I used grated pizza cheese which made for a milder flavor. I think next time I will use half pizza cheese and half stronger cheese (my supermarket has reasonable grated Gouda). Despite the mild flavor I loved it. I think it would be best on steamed veggies which is what I’ll try with the leftovers. You can’t actually taste the kabocha in this sauce but it and the chickpea puree add some nutrients. Not that you can really call this healthy as there is a lot of cheese in it. I usually can’t eat creamy sauces but this one was okay for me – it must have been the kabocha and chickpeas. I’ll just post the ingredients list and you can find the method in the original post here.
Kabocha Cheese Pasta
1-1/2 cups pasta (I used ballerine)
1 tablespoon olive oil
1 tablespoon flour
1/2 cup soy milk (regular would be fine)
1/2 cup kabocha puree (unsweetened)
1-1/2 cups shredded cheese
1/4 cup pureed garbanzo beans
1/2 head broccoli, chopped and steamed
1/2 carrot, diced and steamed
1/8 teaspoon paprika
1/8 teaspoon pepper
The method is here.
It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.
I found this recipe last year when I was on a jam kick. It is a blog called ‘atto recipe’ (あっとレシピ) and was posted in Japanese. This was a surprise. I was actually expecting to find this to be only mediocre but was pleasantly surprised. My mother’s (and grandmother’s) pumpkin pie recipe uses orange juice so I was expecting to cinnamon and ginger missing from this jam recipe. This jam is very fruity, a bit tart and sweet – altogether a great recipe and a future repeat. Also, a great color. Me thinks it will be toast for breakfast tomorrow.
zucca-san from あっとレシピ
420g kabocha, peeled, deseeded and chopped into large pieces
1/2 cup granulated sugar (I used brown this time)
350cc orange juice
splash of lemon juice (I roughly squeezed half a lemon)
Add all ingredients to a large saucepan and bring to a boil. Boil until the kabocha is tender. Turn off the heat and puree everything. Heat again and then put in sterilized jars.
I got 2 1/2 x 200mL jars and 2 x 100mL jars. Giving the little ones away tonight.
As like all recipes that were originally posted in Japanese, I cannot guarantee that what I did was exactly what the author did.
The pumpkin (actually, kabocha) recipes continue. This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it. It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day. I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe. I always make a half batch and have posted that with small alterations.
Delicious Kabocha Bread
Submitted by: v monte on allrecipes.com
Original recipe here
1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
Preheat the oven to 170C.
Mix all the dry ingredients together with a whisk in a large bowl. Mix all of the wet ingredients together in a small bowl. Make a well in the center of the dry ingredients and add wet. Mix until combined. Half fill prepared loaf pans with the batter. Bake for one hour. I used small loaf pans and baked them for about 40 minutes. Cool and serve. Tastes great the next day.