winter squash

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!"

The most flavorful butternut squash soup, made by roasting the squash until it's deeply browned and caramelized.

Classic Butternut Squash Soup Recipe

(2 1/2–pound; 1kg) butternut squash, peeled, seeded, and cut into 1-inch cubes

(8-ounce; 215 grams) carrot, peeled and cut into 1-inch chunks

(30 milliliters) extra-virgin olive oil

(8-ounce; 215 grams) yellow onion, thinly sliced

garlic,

thyme

bay leaf

salt and black pepper

(180 milliliters) heavy whipping cream

(60 milliliters) sour cream

cinnamon

nutmeg

sage leaves (optional; see note)

Preheat oven to 425°F (230°C). Toss squash and carrot with olive oil and arrange on 2 rimmed baking sheets, being sure not to overcrowd the sheets. Roast until squash and carrot are very well browned on a couple of sides, about 40 minutes; use a thin metal spatula to turn pieces 2 or 3 times during cooking. Set aside.

In a large saucepan, cook 2 tablespoons butter over medium-high heat until just starting to brown. Add onion and garlic, lower heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes; lower heat as necessary to prevent burning.

Add squash and carrot to saucepan and remove from heat. Pour 1/2 cup (120ml) stock into each baking sheet and scrape up any browned bits, then pour into saucepan. Add remaining stock, thyme sprigs, and bay leaf and return to medium-high heat. Bring to a simmer, then lower heat and simmer until vegetables are very soft, about 10 minutes. Discard thyme sprigs and bay leaf.

Using a high-powered blender, standard countertop blender or immersion blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Keep warm.

Meanwhile, in a stand mixer, or using a handheld mixer or whisk, beat cream and sour cream with cinnamon, nutmeg, and a pinch of salt, until stiff. Set aside.

If making frizzled sage leaves, melt remaining 5 tablespoons butter in a small skillet over medium-high heat, swirling gently, until foamy and just beginning to brown. Add sage leaves, swirling to submerge, and cook until frizzled, about 15 seconds. Using a slotted spoon, transfer sage to a paper towel to drain. Sprinkle very lightly with salt.

Ladle soup into warmed bowls, spoon dollops of spiced whipped cream into each one, and top with frizzled sage, if using. Serve right away.

Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack.

Roasted Pumpkin Seeds

pumpkin

Extra virgin olive oil

Cut pumpkin, scrape out seeds, rinse: Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.
 
Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
 
Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

Boil pumpkin seeds in salted water for 10 min: Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
 
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

Bake seeds in 400°F oven until browned: Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.
Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
 
Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

"Making these a second time.  Recipe turned out great!"

"These are awesome! Followed the recipe as written and it took about 15 minutes to roast."

"These were so good! I've been toasting pumpkin seeds for years and this is by far the best recipe and method, especially boiling them in salt water first - a total game changer."

"They really do taste like popcorn! This is the first time my 5 and 10 year old have had roasted pumpkin seeds. They loved them!"

https://www.simplyrecipes.com/video_src?vid=5846542025001

Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.

Roasted Squash With Coconut, Chile and Garlic

winter squash (such

grapeseed oil

salt, plus more to taste

chiles de árbol

unsweetened dried, shredded coconut

garlic clove, peeled

coconut oil

black mustard seeds (optional)

curry leaves (optional)

lemon

Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.

In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.

In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.

This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.

Winter Squash and Potato Gratin

garlic clove,

russet potatoes potatoes

winter squash,

thyme leaves

rosemary

cheese (4 ounces)

pepper

low-fat milk

Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.

Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Going beyond the brown sugar with this Herb-Roasted Parmesan Acorn Squash recipe. The perfect side-dish that's made with just 5 ingredients.

Herb Roasted Parmesan Acorn Squash

acorn squash (or 2 small)

⅓ cup shredded parmesan cheese +

herbs

Tbsp. ghee or butter, melted

½ tsp. garlic powder

Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.

In a large bowl, combine all of the ingredients and toss to combine.

Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.

Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.

I have tons of Buttercup squash, could I use that for this Recipe?

This was absolutely amazing.  I didn't have any ghee, so I melted down some extra-virgin coconut oil.  It was fantastic.  This was my first time making acorn squash.  I was overwhelmed by all the butter and brown sugar recipes, so I was happy to find this.  I will definitely make it again.

I've never had acorn squash. Perfect, easy, and delisious!

Popping it in the oven now!
Hi from the Western Suburbs of the twin cities!

This is a great recipe, thank you! I used olive oil instead of the ghee and is was delicious, even my 2 year old loved it.

This was delicious. I had my squash cubed. Love that there was no sugar!

Made these tonight for a side with dinner. It was so yummy!!! Melted in your mouth. Thank you for this! Definitely will make again.

This Acorn Squash recipe 😱incredible, it’s my favorite squash recipe so far. I’m on Weight Watchers so I used olive oil spray in place of ghee. Thank you 👍🏻👍🏻👍🏻👍🏻👍🏻

I was skeptical--how can such a small amount of parmesan/herbs do much at all?  But it is perfect!  Even my husband really likes it.  Tastes  like a decadent authentic Italian feast dish!

These are delicious!!! I prefer it this way instead of sweetened with sugar and feel it has to be healthier! Outstanding

Made your squash this evening and it was fabulous; however, I wonder whether the instructions should read "Melt the butter and dip the squash pieces in it and then in the remaining ingredients which have been mixed together, pushing them into the cheese and herb mixture."

When I mixed the cheese and herbs with the melted butter I got a paste that I had to spread individually on each piece of squash which was messy and time consuming. If I had read the comments first I would have seen that someone else had the same comment.   

We did enjoy the flavor mixture and I'll be making it again with those ingredients, but a different process.  Thanks for your time.

Made this tonight and had sautéed garlic scallops with the squash and my wife had toasted raviolis with her squash.    They both paired great.   Looking forward to making the squash again and will try it with other proteins.

I’ve been craving acorn squash but I never buy it as my husband doesn’t like squash. Trying to eat more vegetables so looking for ways to make them more appealing. This recipe fit the bill, my husband said it’s a keeper! I used butter and Italian seasoning. Another converted squash hater! Delicious!!!

So glad I stumbled upon this easy and delicious recipe! It was a hit with my family as well! My mom is on the Optavia diet, so I did sub olive oil for the butter, but still turned out delicious. We also ran out of room on the pan in the over, soooo, I decided to give some pieces a try in the air fryer. 10-12 minutes at 400 degrees and you definitely got more fried crunch to the cheese, and just as tender as the oven. Just in case anyone was wondering! We will definitely be making this again - thank you!

Hi! I just google searched acorn squash recipes and clicked on your Parmesan herb recipe; am excited to try it this evening! And then I saw that you’re in Boulder and so am I! In fact, I cycled across Violet St. this morning. How fun to discover you! Thank you for the Whole 30 ebook and squash recipe!

Nothing to say! It's awesome. It did work too, the taste I think is so great, Thank you much for the recipe!

I have never tried a delicata squash before, but now I really want to. I have squash on my list for this week, I think I need to switch up the kind now!

These look so good! What a great plant based appetizer to bring to a get together!

Love the recipe. Spread a bit of room temperature unsalted butter on the squash to help the cheeses stick.  Also added a bit of nature’s seasoned salt to the cheese mixture.  The cheese mixture is so good it would be great n bread potatoes spaghetti or whatever you can think of.

Tried it with thyme and rosemary. We made the other1/2 of the squash with the traditional butter, maple syrup and brown sugar. It was like two completely different side dishes from one squash.  This is an excellent easy to make recipe.

Hi, I love using your recipes!!! They are amazing and so easy to do. I’m currently doing my first WHOLE30 and dairy is not allowed. Can I substitute the Parmesan with nutritional yeast?

Just made these and they are absolutely delicious. Love this recipe and will introduce it to the family at Thanksgiving.

This was Amazing!!! I added a tablespoon of raw brown cane sugar and extra Himalayan sea salt and a bit of olive oil. It was GRAND!! ❤️❤️❤️ Thanks!!

https://content.jwplatform.com/videos/jay8i574.mp4

Go beyond butter and brown sugar with this Herb-Roasted Parmesan Acorn Squash that’s perfect for your holiday table.

Herb-Roasted Parmesan Acorn Squash

Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.

Baked Acorn Squash with Butter and Brown Sugar

Acorn squash

Tbsp Butter

Tbsp Brown Sugar

Maple Syrup

Prep the squash: If you have a microwave, microwave the squash for a minute each, to make it easier to cut. Stabilize the squash on a cutting board as best you can, stem end down if the stem is short enough, otherwise on the side. Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from tip to stem. If on its side, the squash can rock back and forth, so take care as you are cutting it.
Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
 
Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.
Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.

Add butter, salt, brown sugar, maple syrup: Rub a half tablespoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter.
Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.

Bake: Bake at 400°F (205°C) for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.
It's hard to overcook squash, it just gets better with more caramelization. But don't undercook it.

Remove from oven, spoon brown sugar butter sauce over squash: When done, remove the squash halves from the oven and let them cool for a bit before serving.
Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

"Excellent and easy. Even my 16 year old very picky grandson loved it. I did add some crumbled bacon, like my grandma used to, but the combination of butter, brown sugar and maple syrup was perfect!"

"Easy and delicious!!! A new favorite!!!"

"Best part of Fall and winter is Acorn Squash! This recipe is spot on! Absolutely delish!"

"This turned out amazing,  So good and easy I’ll probably make it regularly.  Last time I tried the squash wasn’t done enough but I don’t think I had the oven at 400.  Threw a sheet pan of tilapia in next to the squash for 13 minutes and the meal was perfect!  My husband was excited to have it during the week. Thank you for the tips on cutting the squash!  It’s not easy!"

https://www.simplyrecipes.com/video_src?vid=5508426799001

How to make Baked Acorn Squash with Butter and Brown Sugar

Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular recipes on the blog. Perfect for Thanksgiving Day or throughout the fall and winer season!

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

lb butternut squash,

lb Brussels Sprouts, stems trimmed and sliced lengthwise in half

unsweetened (or sweetened) cranberries

Dijon mustard

rice wine vinegar rice

kosher salt

Preheat the oven to 450 degrees Fahrenheit. Place...

Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

Sprinkle the vegetables evenly with kosher salt and...

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

Roast the vegetables at 450 degrees for 20...

Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.

In a small bowl, whisk together the Dijon...

In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.

Gently place the roasted vegetables in a large...

Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

https://mediavine-res.cloudinary.com/video/upload/tch6blpldrovnqodn9ep.mp4

Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular recipes on the blog. Perfect for Thanksgiving Day or throughout the fall and winer season! 

Butternut squashes can be intimidating to cut, can't they? Here's a safe and sure method for the easiest way to peel and cut butternut squash.

How to Peel and Cut a Butternut Squash

butternut

sharp, heavy, chef's knife

"I'm using this for my bearded dragon diets"

"What about Red Kiri Squash?  Same method?"

"I am not intimidated but I do find it difficult to peel and cut. I make mine into fries. The strength in my hands is not what it was when I was younger."

Slice off the ends: Using a heavy, sharpened chef's knife, cut off about 1/4-inch from the bottom of the squash in an even slice. Then cut off 1/4-inch from the stem end.

Peel with a vegetable peeler: Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the squash. You can also secure the squash standing upright and peel it in downward strokes with the peeler.

Cut the squash in half: Stand the peeled squash upright on a cutting board. It shouldn't wobble, you want the squash to be stable. (If it is wobbly, make another cut at the bottom to even it out.) Make one long cut, down the middle from the top to bottom, with a heavy chef's knife.

Some squashes can be pretty hard; to help with the cutting you can use a rubber mallet to gently tap on the ends of the knife to help push the knife down through the squash.

Scrape out the seeds: Use a metal spoon to scrape out the seeds and the stringy pulp from the squash cavity. (If you want, you can prepare the seeds like toasted pumpkin seeds.)

Cut squash halves into slices: Lay the squash halves, cut side down on the cutting board for stability. Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes call for 1/2-inch slices or cubes, some for 1-inch or greater.

Stack and slice, then make crosswise cuts into cubes: If you are cubing the squash, lay the slices down (you can stack a few at a time) and make another set of lengthwise cuts. Then make crosswise cuts to make cubes.
 
One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

"Pictures helped the numbered instructions, thanks! Big help."

https://www.simplyrecipes.com/video_src?vid=5370435425001

How to make How to Peel and Cut a Butternut Squash

A simple, warming, all-vegetable porridge from Korea, loaded with winter squash, beans, sweet potatoes, and chestnuts.

Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) Recipe

(7 ounces; 200 grams) dried Korean gangnang beans or red kidney beans

Kosher salt

(7 ounces; 200 grams) dried red adzuki beans

(1kg) butternut squash

chestnuts

dried jujubes (2 1/4 ounces; 65 grams), pit removed and flesh sliced lengthwise into thin strips (see note)

(4 1/2 ounces; 130 grams) all-purpose flour

In a large bowl, cover gangnang (red kidney) beans with at least 2 inches lukewarm water. Stir in about 1 tablespoon salt per quart of water and let soak at least 8 hours at room temperature.

Drain gangnang beans and add to a medium saucepan. Cover with at least 2 inches of fresh water, season with about 1 tablespoon salt per quart of water, and bring to a simmer. Cook until beans are just shy of being fully tender, about 30 minutes (cooking times for beans can vary widely, so check often). Set aside.

Meanwhile, in a second medium saucepan, cover adzuki beans with at least 2 inches of water. Bring to a boil, then cook for 2 minutes. Drain. Return adzuki beans to the saucepan, cover with at least 2 inches of fresh water, and season with about 1 tablespoon salt per quart of water. Bring to a boil, reduce heat to a gentle simmer, and cook until adzuki beans are just shy of being fully tender, about 30 minutes (again, bean cooking times can vary widely, so begin checking early, and continue to check often until the beans are almost fully cooked).

In a large Dutch oven or saucepan, combine squash with about 2 cups water. Bring to a simmer, cover, and cook until squash can be easily pierced by a fork with no resistance, about 25 minutes. Using a potato masher, whisk, or wooden spoon, mash squash to a chunky paste. If the squash is very dry, add more water 1/2 cup at a time to keep it slightly wet, like a loose porridge.

Drain gangnang and adzuki beans and add to squash with sweet potatoes and chestnuts. Cover and cook at a gentle simmer, stirring occasionally and adding water when needed to maintain a moist cooking environment, until beans and potatoes are tender, about 25 minutes.

Add flour to a medium bowl. Slowly drizzle in 1 cup (235ml) water while mixing with your free hand. Dry and shaggy dough bits will form, with some dry flour remaining. Set aside.

When the beans and sweet potato are tender, adjust the porridge consistency once again by adding water, if necessary, to make it slightly wetter than a thick porridge consistency. Add as much of the shaggy dough bits and dry flour as desired to both thicken the porridge and create little balls of dough, simmering long enough to cook them through (you may not need to use all the flour mixture you've created). 

If at this point you decide the porridge is too thin, simply cook it longer (or add more flour) to thicken it; if it is too thick, add more water a little at a time to thin it. Stir in jujubes, season with salt, and serve hot or at room temperature.

Move over, tofurkey: These stuffed roast pumpkins give vegetarians a main course worthy of a place at the Thanksgiving table.

Top 36 winter squash recipes from across the web

The most viewed winter squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 36 winter squash recipes from across the web

The most viewed winter squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Kabocha Squash Soup

Classic Butternut Squash Soup Recip...

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