kabocha

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Perfect for fall!

Roasted Kabocha Squash Soup

kabocha squash, seeded (about 3 to 4 pounds for the half)

extra virgin olive oil

Salt

onions

celery,

garlic, chopped (about 1 Tbsp)

ginger

cumin

coriander

chicken stock

salt

black pepper

lime juice and chopped fresh cilantro

"This soup is amazing, easy and delicious!  I put my squash in the microwave for 3-4 minutes (the whole squash was only 3 pounds)....this makes it easier to cut.  I also use either veggie broth or homemade shrimp broth.  I don't have an immersion blender, so after cooling, I blended it in batches using my Nutri Bullet.  Otherwise, followed the recipe exactly.   It's creamy without any dairy....don't miss out on this DELICOUS soup.  Even better on day 2!"

Roast the squash: Preheat oven to 400°F. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. So take care! Make sure the squash is stable on your cutting board before you start to cut it.)
Scoop out the seeds (you can toast them like pumpkin seeds!) and stringy insides. Place the squash pieces on a foil or silpat lined roasting pan. Rub olive oil over all sides, and sprinkle with salt.
 
Put the squash pieces skin side up on the pan. Roast for 45 minutes to an hour, until completely cooked through, soft, and caramelized at the edges. Remove from oven and let sit.

Sauté onions, celery, garlic, ginger, cumin, coriander: Heat olive oil on medium high heat in a large (4 to 6 quart) thick-bottomed pan. Add the onions and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes.
Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.

Add squash, stock, salt, pepper, then simmer: Once squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.

Purée the soup: Remove from heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup.
Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.

"My whole family loved it!  \r\n\r\nIt has a beautiful ginger kick and isn't shy with salt.\r\n\r\nMy husband says it reminded him of his favorite soup in Botswana."

"Tried it with a bit of tweak!! Added some chili flakes because i like it spicy and garbanzo beans for protein. Also used vegetable broth."

"This was very good! I used homemade veggie broth to keep it vegetarian and instead of simmering it in a pot, cooked it in my instapot pressure cooker on the soup setting! My husband liked it and he's very picky about both soups and orange vegetables \/ squash... so I call it a win. Can't wait to have the leftovers tomorrow as soup is always better the next day once the flavors settle."

"Hallelujah... HALLELUJAH !!!\r\n\r\nFirst off: I'm an English teacher in a rural area in Hokkaido, Japan. The kabocha was given to me as a gift, by one of the schoolchildren's parents who are farmers. All my coworkers got one as well. I actually got two. (The perks of being a foreigner in small-town Japan!) So I in turn gifted one to a fellow Canadian friend and kept the other.\r\n\r\nI kept putting this off but I finally got around to it today after two weeks. I worked in the kitchen for over 3 hours. Now, granted, I had to pause and go get more cumin from the store in the middle of cooking, so subtract 30 minutes for that. And I do generally tend to work more slowly than the average person in the kitchen. I'm not very experienced. Also, I haven't cooked a PROPER meal in a while. And I haven't followed a NEW recipe in a much LONGER while... So I took my sweet time, making sure I followed this recipe almost to a T. I over-roasted the kabocha a little bit and had to scrape off the burned parts. Other than that it went without a hitch. But anyway, I digress... The result... None of what follows is exaggerated in the least. Believe you me:\r\n\r\nThe first time it touched my tongue, my eyes widened in sheer disbelief. I paused and taste-tested again, this time more carefully... I gasped \"WHAT?!\", reached out for a third teaspoonful and this time I basically choked up and ALMOST shed a tear of joy!! Not only is this the best dish I've made, but also, beyond a speck of doubt, this is the absolute most delicious soup I have EVER tasted, period.\r\n\r\nI can only think of 3 possible explanations for how this could even be possible:\r\n1. The most likely explanation: DARK MAGIC!!! (lol)\r\n2. The least likely explanation: I have a hidden talent that is buried deep and is waiting to be awakened!!\r\n3. The simplest explanation: If you expend enough care, time and attention, following a GOOD recipe, well, let's just say the results... may surprise you!\r\n\r\nThank you, Ms. Elise Bauer. Thank you, the Internet. Thank you, kabocha pumpkins. Thank you, mother earth. Thank you, my student's farmer parents.\r\n\r\nOops, I almost forgot: Thank you, me!"

Cooked in savory dashi broth seasoned with soy sauce and sake, this&nbsp;classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients.

Simmered Kabocha Squash (Japanese Pumpkin)

ginger ((optional))

water ((400 ml))

packs katsuobushi (dried bonito flakes) ((0.2 oz / 6 g))

Tbsp sugar

Tbsp sake

soy sauce

Gather all the ingredients.

In a small pot, boil 1 ¾ cups water.  Once boiling, add katsuobushi.

Mix together and turn off the heat.  Set aside for 15 minutes.  Then strain the katsuobushi with a fine mesh sieve.  Set the katsuo dashi aside for now. You can discard the katsuobushi or make furikake (rice seasonings) with the leftover katsuobushi.

Remove the seeds and pith from the kabocha. Microwave for 2 minutes so soften the outer kabocha skin (you can skip microwaving if you have a sharp knife and strength to cut through the skin).

Cut the kabocha into wedges, then equal 2” (5 cm) pieces.&nbsp; Remember, kabocha skin is edible and nutritious.

Place the kabocha pieces, skin side down, in a pot that fit in a single layer.  Change the pot if kabocha doesn’t fit.

Add dashi, sake and sugar.&nbsp;Tip:&nbsp;Swirl the pot to mix the seasonings so you won't break the kabocha.

Cook on medium high heat and bring it to a boil.

Add soy sauce and salt, and swirl the pot again to mix the seasonings. If the liquid does not cover 3/4 of kabocha, you can add a little bit of water. Bring to a boil again.

Once boiling turn down to medium low heat to maintain simmering.  Cover with an otoshibuta (drop lid - here's how to make it with aluminum) and cook for 20-30 minutes (depends on size, and skin takes time to cook), or until the kabocha has a tiny thin crack near the skin (it’s a sign for doneness!).  If you feel that liquid is evaporating too fast, you can cover the regular lid (and you still need to use otoshibuta).

Remove from the heat and let kabocha sit covered until cool, about 30 minutes.  This helps kabocha absorbs more flavor as it cools.  You can serve at room temperature or reheat before serving.

[Optional garnish] Cut the ginger into rectangular piece (so each strips will be the same length).  Cut into thin slabs and then thin julienne strips.

Soak in cold water for 1 minute and drain well.  Set aside. Serve with simmered kabocha.

Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan.

Oyaki (Japanese Stuffed Dumplings)

all-purpose flour (plain flour) ((300 g))

water

tsp neutral-flavored oil (vegetable, canola, etc)

Japanese/Chinese eggplant

Tbsp sesame oil (roasted)

Tbsp miso

Tbsp sugar ((you can reduce if you like; See Notes))

Shiso leaves (Ooba) ((optional))

¼ kabocha (squash/pumpkin) ((11-12 oz

Tbsp neutral-flavored oil (vegetable, canola, etc)

Tbsp neutral-flavored oil (vegetable, canola, etc) ((for cooking oyaki))

Using the fine mesh strainer, sift the flour into a large bowl.  Combine hot water, oil, and kosher salt.

Mix the dry ingredients and wet ingredients with chopsticks until you can pick up the dough with hands.

Use the dough to pick up crumbs in the bowl.

Knead on a lightly floured surface for about 3 minutes, until a smooth dough forms.  In Japan, we say “knead until elastic like your earlobe”.  Do you say that in your country or is it Japanese thing?

Form the dough into a ball, put it back in the bowl, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes or longer.  Letting the dough rest increases its elasticity making easier to work with later, so please don't skip.

To Make Dough

While the dough rests, make the fillings. Remove the eggplant stem and cut it half vertically.  Then slice into half circles.  Soak in water for 5-10 minutes (Meanwhile, you can cut Kabocha).  Drain well and set aside.

Heat sesame oil in a large frying pan and sauté eggplant until it is coated with oil.  Cover the lid and cook on low heat for 5 minutes.

When tender, add sugar and combine well.

Add miso and julienned shiso leaves, and mix well together.  Transfer to a dish to let cool.

To Make Eggplant Filling

Cut the kabocha into smaller wedges and remove the skin (See How To Cut a Kabocha Squash).

Cut each wedge into thin slices and then cut into thin strips.

Heat the oil in the frying pan and sauté the kabocha.  When it’s coated with oil, add water and cook covered for 5 minutes on low heat.

Add sugar and combine well.

Add soy sauce and pinch of salt. Mix well together.

Transfer to the dish to let cool.

To Make Kabocha Filling

Roll out the rested dough into a rectangular or circle shape and divide it into 12 pieces.

Make each dough into a ball then press down with your hand.

Stretch the dough to 10 cm (4 inches) in diameter.  The important trick is to keep the center thicker than edges.  Using your fingers, stretch the outer edges by rotating the dough.  This way, when you pinch the dough to seal, the dough won’t be too thick/too much.

Place about 1 Tbsp of the filling in the center of each piece of dough.  Close the oyaki by bringing the dough up over the filling, pinching at the top to seal.

I use the same pleating technique as my Nikuman recipe (see the video how I close the dough and pinch).

After pinching the dough, put the pinched-side down on a lightly floured surface and twist a few times.  Then press the top of the oyaki little bit into a slightly flat ball.

To Shape into Oyaki

Set a steamer ready, by placing a steamer basket on top of wok/pot filled with enough boiling water.  If you don’t have a steamer, after cooking the oyaki in a frying pan, add ¼ cup water to the pan.  Cover with a lid and steam it until the water evaporates.

Heat the oil in a frying pan (12 inch) and cook oyaki, pinched-side down.

Pan fry for 3-4 minutes each side, or until golden brown.

Transfer the oyaki to a steamer basket and cover to cook on high heat for 15-20 minutes (depending on the size of the oyaki and filling – small one should take about 10 minutes).  Make sure the lid is covered with the kitchen towel so condensation on the lid doesn’t fall onto the oyaki.

When they are done steaming, transfer to a wire rack (I use a bamboo strainer) where the heat can escape from the bottom.

To Cook Oyaki

Enjoy them immediately.  As soon as they become warm, not hot, cover the leftovers with plastic wrap (I wrap individually).  Don’t wait until completely cooled down. You can freeze to store for up to a month, and re-steam to enjoy later.

To Serve and Store

<p>These delicious and hearty noodles are made with blended squash plus a few simple ingredients. You&#8217;re going to love this quick hearty winter noodle dish!</p>


Creamy Kabocha Squash Noodles

olive oil

onion,

garlic,

cashew nuts

linguine pasta

pasta water

nutmeg

half and half

brown sugar

Salt and pepper

cayenne

Chives, garnish

Parmesan cheese, garnish

Sweet golden Kabocha Salad (Japanese pumpkin) with sliced cucumber, crispy bacon and tossed with creamy Japanese mayo. This beautiful salad could be your new classic on the holiday table.&nbsp;

Kabocha Salad

lb kabocha (squash/pumpkin) ((454 g))

Persian/Japanese cucumbers ((or 1/2 of an English cucumber))

bacon

Tbsp mayonnaise

Scoop the kabocha seeds with a spoon and discard them and cut into 1-inch slices.

Remove the kabocha skin and cut into 1-inch cubes.

Put the kabocha in a saucepan and cover with water. Boil the kabocha until soft.

Drain water and mash half of the kabocha. It’s better to leave some big chunks unmashed for texture.

In a frying pan, cook bacon slices over medium-high heat until crispy. Drain excess oil on the paper towel and then cut into small pieces.

Partially peel the cucumber lengthwise so that it will look like a stripe pattern and then thinly slice it.

Put the cucumber slices in a bowl and sprinkle salt. Massage and cucumber and let it stand for 5 minutes. Then squeeze water out.

Combine all the ingredients together in a bowl. Add mayonnaise and freshly ground black pepper. Mix all together. Serve it cool or at room temperature.

Enjoy it on the same day, or store in the refrigerator and eat within 24 hours.

Kabocha croquettes (kabocha korokke) is our family&#039;s fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it&#039;s like a party in your mouth!  These croquettes will disappear in no time.

Kabocha Croquettes

½ kabocha (squash/pumpkin) ((680 grams, 1.5 lb with seeds))

onion

unsalted butter

salt (I use Diamond Crystal; Use half for table salt)

all-purpose flour (plain flour) ((15 g))

egg (50 g w/o shell)

panko (Japanese breadcrumbs) ((15 g))

neutral-flavored oil (vegetable, canola, etc) ((720 ml))

Remove seeds and pith from the kabocha and cut into big chunks, about 2 inch pieces.

Set up the steamer (I use this steamer basket&nbsp;inside the dutch oven here). Steam kabocha for 20 minutes or until tender (enough that you can mash with fork) but don’t overcook.

While steaming the kabocha, mince the onion.  Slice parallel to the grain, slice against the grain (pic 1), cut into cubes (pic 2), and chop into even smaller pieces (pic 3).

Cut the bacon into small bits.  For better texture, I like the bacon to be about ¼ inches.

Heat the butter in a large frying pan over medium heat.  Add the onion and saute for 2-3 minutes, and add the bacon. Cook until the onion is translucent, tender, and nicely brown.  Set aside until the kabocha is done with steaming.

Remove the kabocha from the pot and let cool until you can touch (but still warm).  Remove the skin using a knife or spoon. Kabocha skin is edible and you don’t have to remove it. However, your kabocha croquette will be dark in color instead of bright orange color.

Transfer all the kabocha in a large bowl and mash with a fork.

Add the onion and bacon mixture to the mashed kabocha. Try to avoid adding excess oil, which could make the mixture too wet. Season with freshly ground black pepper and kosher salt.

Combine well together.  Using a cookie scoop, make it into ball shape.  I can usually make 15-18 balls with ½ kabocha (1.5 lbs with seeds).

Cover with plastic wrap and refrigerate for 15 minutes to kabocha balls become firmer.

Add 1 Tbsp water to the beaten egg.  Coat kabocha balls in flour.

Then coat with egg mixture, and finally panko.

Cover with plastic wrap and rest in the refrigerator for 30 minutes.  During this time, flour absorbs moisture.  As a result, it’ll be less splatter in oil and the batter becomes sticker and won’t come off while deep frying.

When it’s almost 30 minutes, start heating up the oil to 340 ºF (170 ºC).  Insert the long chopsticks&nbsp;and when  you see small bubbles appear around them, it’s ready to deep fry the croquette. Inside croquette is cooked already, so all you need is to fry until golden brown.

Transfer golden kabocha croquette to a wire rack or a plate lined with paper towel.  Sprinkle some salt such as sea salt or Himalayan pink salt.  Once it’s cooled completely, you can put in an airtight container and store in the freezer for up to a month.

This rich-tasting lasagna is inspired by my favorite northern Italian pumpkin-filled ravioli. It would make a terrific vegetarian item on a Thanksgiving buffet. Making the lasagna is not time-consuming if you use no-boil lasagna noodles. Be sure to season the squash well as you assemble this

Lasagna With Roasted Kabocha Squash and Béchamel

kabocha squash

shallot or onion

all-purpose flour

low-fat milk (1 percent)

sage

no-boil lasagna noodles (or

Parmesan cheese, grated (1 cup)

Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the squash into big chunks, brush the exposed flesh with 1 tablespoon of the olive oil and place on the baking sheet. Bake 45 minutes or until squash is tender enough to be pierced through to the skin with a paring knife. Remove from the heat and allow to cool until you can handle it, then cut away the skin and cut in thin slices. Turn the oven down to 350 degrees

While the squash is in the oven, make the béchamel. Heat the remaining oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until it has softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in 1/4 cup of the Parmesan and 1 tablespoon of the sage

Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spread a thin layer of the béchamel over the noodles. Top with half the squash. Season the squash with salt and pepper and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Sprinkle the remaining sage over the top. Make sure the noodles are well coated with béchamel so they will soften during baking

Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Thai Butternut Squash Red Curry

coconut oil oil

large shallots, chopped (or 2 small)

butternut squash (about 1.5 pounds)

red curry paste

yellow curry powder

(15 coconut milk

broth

fish sauce (omit

sugar

baby spinach

basmati rice, crushed cashews/ peanuts, cilantro, lime wedges

Heat the oil in a large, deep skillet...

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder...

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Serve with basmati rice topped with crushed nuts,...

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Kabocha (Japanese pumpkin) stir fry with ground pork, spicy Gochujang (hot pepper paste),  and soy sauce. Quick and Easy one-pan recipe for your busy weeknight! 

Kabocha Pork Stir Fry

pork

¼ kabocha (squash/pumpkin) ((about 1/2 lb or 260 grams))

garlic ((sliced))

tsp gochujang (Korean chili paste)

½ tsp soy sauce

sake

tsp potato starch/cornstarch

tsp sugar

tsp oyster sauce

In a medium bowl, combine Seasonings A and the meat. Mix well with hands and set aside.

Remove Kabocha seeds with a spoon. Cut in half and then cut into thin slices.

In a microwave-safe container, put sliced Kabocha inside. Pour 1 Tbsp. water on top and close the lid. Microwave it for 2 minutes*. Please do not overcook it because it will easily break when you stir-fry. *Cooking time may vary depending on your microwave and the amount of Kabocha.

Cut garlic clove into thin slices and combine Seasoning B in a small bowl.

In a large non-stick frying pan or wok, heat oil on medium heat and cook garlic until fragrant.

Add the meat and cook until it is cooked through.

Add Gochujuang and mix well.

Add Kabocha and mix all together. If Kabocha is still hard to eat, cook a little bit longer.

When Kabocha is fully cooked, add Seasonings B and shake the frying pan to mix all together. Serve immediately.

Often cooked for the New Year in Japan, nishime is an elegant kind of nimono, a Japanese term that literally means things — vegetables, fish or meat — simmered in seasoned dashi. Dashi can be any broth, but here it’s flavored simply with kombu (kelp). This version is from the chef Sydne Gooden, who has brightened the color of her great-grandmother’s nimono recipe by adding kabocha and purple sweet potato to what is usually a very brown dish. While she skips cutting the carrots and lotus roots into fussy flower shapes, she insists on cooking each vegetable consecutively in the same dashi (rather than throwing them all in together, like everyday nimono), so that each one keeps its distinct shape and color. By the end, the dashi has concentrated and taken on the flavors of all the ingredients. It’s spooned over chicken thighs and the perfectly cooked vegetables.

Nishime (Dashi-Braised Vegetables With Chicken)

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