kabocha squash

Instant Pot Kabocha Squash

lb Kabocha Squash

coconut oil

shallot (diced)

garlic

ginger (chopped)

water

coconut milk

salt

pepper (to taste)

Cut kabocha squash into wedges and place them on the baking sheet.

Bake for 25 minutes and then let cool until you can peel skin off.

When the squash is baking, turn on the instant pot and select sauté.

Add in shallot, garlic, ginger and sauté till shallot is tender.

Add in peeled squash in the pot and cover with water.

Take an immersion blender and blend the contents in the pot.

&nbsp;Season it with salt, pepper and serve.

This exceptionally tasty pasta salad is like the creamy classic but with a Japanese twist! It combines a creamy miso dressing with seaweed, black sesame, kale, corn and my fave squash.

Japanese pasta salad with roasted kabocha

tbsp avocado oil (or other high-heat vegetable oil)

garlic powder

tsp sea salt

tsp ground pepper

C dried orecchiette pasta

C corn kernels

C finely chopped red onion

C finely chopped cilantro

tbsp black sesame seeds

mayonnaise

tbsp mellow white miso

lime juice

tsp chili flakes

Preheat oven to 450°F.

Add cubes of kabocha squash to a large baking sheet. Add avocado oil, garlic powder, sea salt and ground pepper and toss with your hands to coat well. Spread out in an even layer and bake for 30 minutes, flipping half way through the bake time.

Meanwhile bring a large pot of salted water to a boil. Cook paste to al dente. Just before draining add kale and corn to the water, stir to submerge, then drain together. Do not rinse. Let cool until room temperature before assembling the pasta salad.

To make the dressing combine the mayonnaise, miso, water, lime juice, garlic and chili flakes in a blender until smooth or combine all the ingredients together in a bowl and ensure to finely mince the garlic to incorporate.

Once pasta and roasted kabocha squash is cooled toss together with red onion, cilantro, seaweed, black sesame seeds and all the dressing. Serve immediately. You can also toss everything together and refrigerate for a few hours before serving. I like letting the pasta salad sit out to take the chill off from the fridge before eating.

Creamy coconut broth, spicy chilis, sweet kabocha squash, and the tangy zest of lemongrass and lime come together in this irresistible vegan Thai red curry. Every bite is bursting with flavors you'll love.

Vegan Thai Red Curry with Kabocha Squash & Tofu

brick extra-firm tofu (1.42 USD)

raw cashews, whole (1.29 USD)

(5-6 cups) kabocha squash (6.85 USD)

tbsp coconut oil (0.24 USD)

medium shallots, finely minced (0.80 USD)

tbsp fresh ginger, minced (0.04 USD)

garlic, minced (0.12 USD)

Thai chilis, minced (0.12 USD)

red bell pepper, julienned (0.82 USD)

tbsp red curry paste (0.34 USD)

full-fat coconut milk (1.08 USD)

vegetable broth (0.50 USD)

coconut sugar (0.09 USD)

tbsp liquid aminos or tamari (0.18 USD)

lime juice (0.24 USD)

tbsp lime zest (0.00 USD)

baby spinach (0.52 USD)

Lime wedges

cashews

Cilantro

Thai basil

Rice (brown

First, drain and press your brick of tofu. Set that aside to press while you get the cashews and kabocha squash ready.

If you don't have cashews that are already roasted, spread 3/4 cup (or slightly more for garnishes) whole, raw cashews evenly out on a baking pan.

Turn your toaster oven or oven to 250 degrees F. Bake the cashews for 15-20 minutes, checking and turning them frequently to prevent burning. Once golden brown, remove them from the oven and set aside.

Roasted Cashews

Prepare the Kabocha squash by washing it first since you won't need to peel the skin off. Then, cut it in half (be careful as it can be tricky to cut) and scrape out the insides. Tip: you can save the seeds to roast as a snack.

After both halves are scraped, chop your squash into 1-inch chunks with the skin still on. Set those aside while you cut the shallots, ginger, garlic, Thai chilis, and bell pepper. At this point, cut the tofu into 1/2-inch chunks as well.

Kabocha Squash

When your prep is done, melt 2 tbsp coconut oil in a Dutch oven over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook 2-3 minutes, or until fragrant.

Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.

Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer, but not be boiling (you may have to reduce it to low or just above).

Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.

Taste and season with salt and black pepper to your preference. Serve curry warm with rice and a garnish of cilantro, Thai basil, and more lime wedges.

Curry

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Pumpkin Soup With Spiced Nuts

raw almonds, walnuts, or pecans

Tbsp. maple syrup

vegetable oil

berbere

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Tbsp. crushed red pepper flakes

nutmeg

thyme

cinnamon sticks

whole allspice

whole cloves

olive oil

onion,

garlic cloves, thinly sliced

Kosher salt

butternut

vegetable stock

coconut milk (from two 13.5-oz. cans)

cheesecloth

Editor’s note: We’ve updated the name and byline of this dish, and changed the headnote to match the excerpted recipe, which is chef Marcus Samuelsson's take on Haitian soup joumou, from  Samuelsson’s cookbook ‘The Rise.’ We apologize for misrepresenting this recipe.
Haitians often commemorate Independence Day on January 1 by eating soup joumou. While rebellion was ongoing throughout slavery, the Revolution began in 1791 and by 1804, Haitians had wrested control from the French. Black people in Haiti had been forbidden from eating soup joumou during enslavement, as the dish was a delicacy. Upon independence, the dish became a symbol for Black Haitians' freedom. This is my take on it.
This recipe was excerpted from ‘The Rise: Black Cooks and the Soul of American Food.’

Bon Appétit

Preheat oven to 350°. Toss almonds with maple syrup, oil, berbere, and salt in a medium bowl until nuts are evenly coated. Scrape onto a rimmed baking sheet and roast, tossing occasionally, until nuts are toasted and maple syrup is caramelized, 20–25 minutes.

Transfer to a sheet of parchment and spread out in an even layer to prevent clusters from forming. Let cool, then coarsely chop and set aside.

Place red pepper flakes and nutmeg in a small heatproof bowl. Heat oil in a small saucepan over high until you see the first wisp of smoke. Gently pour oil over spices and let cool, about 1 hour.

Place thyme, cinnamon sticks, allspice, and cloves in center of cheesecloth; bring up edges together and tie closed with kitchen twine. Set aside.

Heat oil in a large pot over medium-high. Cook onion, stirring often, until softened but not browned, 7–9 minutes. Add garlic, season with salt, and cook, stirring often, until garlic is softened, 3–5 minutes. Add squash and cook, stirring, just until coated in onion mixture, about 1 minute. Add bundle and pour in stock; season with a bit more salt. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until squash is tender, 20–25 minutes.

Remove bundle and add coconut milk. Bring to a simmer; cook 5 minutes to let flavors meld. Purée soup with an immersion blender until smooth. (Or, purée in batches in a regular blender.) Season with more salt if needed.

To serve, divide soup among bowls. Top with candied spiced nuts and drizzle with chile-nutmeg oil.

The magic of steam cooks the squash both quickly and evenly, so don’t worry about overlapping it a bit—just leave some open spaces for the steam to move around. And steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions, meaning way more flavor.

Steamed Kabocha Squash

scallions, white and dark green parts separated, thinly sliced

garlic clove, finely chopped

rice vinegar

Tbsp. toasted sesame oil

soy sauce

honey

tsp. finely chopped peeled ginger

kabocha

sesame seeds

Life’s not all about roasted vegetables. When they’re steamed, vegetables come out refreshed and hydrated, as if they’ve spent a day at the spa. They taste like their best selves, ready to be zhuzhed up with a punchy ginger-soy dressing. It all happens in the time it would take to heat up the oven—and there’s no oily baking sheet to clean when you’re done.

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.

Learning how to cook Kabocha squash doesn&#x27;t have to be difficult! With these 3 easy methods, you&#x27;ll find one that works for you!

How to Cook Kabocha Squash

Kabocha

olive oil (for oven method)

salt,

pepper,

Preheat oven to 400ºF. Place parchment paper or...

Preheat oven to 400ºF. Place parchment paper or foil in baking pan that is large enough to hold both halves of the squash.

Scrub squash well with vegetable brush, cut in...

Scrub squash well with vegetable brush, cut in half, remove seeds. Brush with oil, and season with salt and pepper. Place on prepared baking pan. 

Bake 45-60 minutes, or until fork tender (easily...

Bake 45-60 minutes, or until fork tender (easily pierced with fork).

Cool slightly and carefully scrape cooked squash from...

Cool slightly and carefully scrape cooked squash from skin with a large spoon. Place cooked squash into large bowl.

Scrub squash well with vegetable brush. Place whole...

Scrub squash well with vegetable brush. Place whole squash into slow cooker.

Cook on low for 5-6 hours, or until...

Cook on low for 5-6 hours, or until easily pierced with fork. 

Remove from slow cooker, cool slightly, cut in...

Remove from slow cooker, cool slightly, cut in half, discard seeds, and carefully scrape cooked squash from skin. Place cooked squash into bowl.

Scrub squash well with vegetable brush. Pierce the...

Scrub squash well with vegetable brush. Pierce the skin of the squash in several places with a sharp knife, making 10-15 small cuts, about one half to one inch each.

Pour 1 cup of water into bottom of...

Pour 1 cup of water into bottom of Instant Pot. Place squash on steamer basket inside Instant Pot. 

Cover, and bring to pressure. Cook on high...

Cover, and bring to pressure. Cook on high pressure for 20 minutes. Use quick release to release pressure. 

Cool slightly and remove squash from Instant Pot....

Cool slightly and remove squash from Instant Pot. Cut in half, discard seeds, and carefully scrape cooked squash from skin. Place cooked squash into bowl.

To develop deep, satisfying flavor in this home-style beef curry recipe, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Rintaro's Beef Curry

cucumbers

yogurt

Greek yogurt

all-purpose flour

potato starch

beef chuck,

Kosher salt, freshly ground pepper

onions,

apple, peeled, grated

mirin

ginger

garlic cloves, finely chopped

curry powder (such as S&B)

kuro sato (Japanese black sugar) sugar

garam masala

chicken broth

½ kabocha squash, peeled, seeded,

Yukon Gold potato, scrubbed, cut into ½-inch pieces

carrots, peeled,

white rice (for serving)

Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers to release liquid, gently at first to keep them from breaking, then more vigorously as they start to expel water. Rinse in several changes of water, squeeze out excess liquid, and place in a clean small bowl.

Mash garlic and a pinch of salt on a cutting board with the side of a chef’s knife to a paste. Mix into cucumbers along with both yogurts; season with salt.

Mix flour, potato starch, and 2 Tbsp. water in a bowl. Set slurry aside.

Heat oil in a large heavy pot over medium-high. Season beef with salt and pepper. Working in 2 batches, cook beef, turning occasionally and reducing heat if needed, until browned on all sides, 6–8 minutes per batch. Add onions and apple and cook, stirring occasionally, until onions are soft, 12–15 minutes. Add mirin, ginger, and garlic and cook, stirring occasionally, until very fragrant, about 5 minutes. Add curry powder, kuro sato, garam masala, soy sauce, and broth. Bring to a boil; reduce heat and simmer until beef is almost tender, 30–40 minutes.

Add squash, potato, and carrots, cover, and cook, adding water by ¼-cupfuls if needed to keep vegetables submerged, until tender, 20–30 minutes.

Submerge a small sieve into curry and whisk reserved slurry into liquid in sieve to combine. Return curry to a boil; reduce heat and simmer until thickened, 8–10 minutes. Serve over rice topped with raita.

Do Ahead: Curry can be made 3 days ahead. Let cool, then cover and chill.

To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

Kabocha Squash and Pork Stir-Fry

1-inch pieces peeled kabocha squash

vegetable oil, divided

pork

scallions, chopped

garlic cloves, chopped

serrano chile, sliced

fish sauce

sugar

salted, roasted peanuts and chopped cilantro (for serving)

Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.

Serve stir-fry topped with peanuts and cilantro.

Shake up your breakfast (or dinner) rotation with a bowl of hearty, saucy goodness.

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