The kabocha squash, often called the “Japanese pumpkin,” is a winter squash known for its delicious flavor, rich texture, and culinary versatility. This humble squash stands out not only for its delightful taste but also for its efficiency—both the tender skin and the seeds are edible, minimizing waste and maximizing flavor. Kabocha squash is celebrated...Read More
Pumpkins in the US are widely recognized as the classic orange-skinned winter squash with orange flesh, often used for Halloween carving and pies. However, the term “pumpkin” encompasses a diverse array of squash varieties from around the world, boasting a range of shapes, colors, and sizes. While the typical pumpkins associated with autumn are orange...Read More
This curry bisque featuring kabocha squash is the perfect fall soup that is delicious, creamy, and full of warm comforting flavors. INGREDIENTS: 2 kabocha squash 1 tablespoon olive oil Pinch salt 3 tablespoons olive oil 1 tablespoon fresh garlic, minced 2 tablespoons fresh ginger, minced 2 stalks lemongrass (no root or tops), chopped 1/2 sweet...Read More
INGREDIENTS: 1 kabocha squash, well-scrubbed, cut into 1-inch thick wedges (no need to remove skin) Sea salt and pepper, to taste 2-3 tablespoons extra virgin olive oil METHOD: Preheat oven to 425°F. Place kabocha slices in a large, zip-top plastic bag. Drizzle in the olive oil and salt and pepper generously. Seal the bag and...Read More
There’s something wonderfully comforting about a warm bread pudding, and this Pumpkin and Wild Rice Bread Pudding is no exception. With its rich flavors and cozy aroma, it’s the perfect companion for your Thanksgiving dinner table. Not only does it bring an autumnal touch with creamy kabocha squash, savory wild rice, and a hint of...Read More
INGREDIENTS: 1 pound Kabocha squash, seeded 2 cups dashi or water 1 tablespoon sake 1 tablespoon soy sauce 1 tablespoon sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish) METHOD Use a swivel peeler to remove the skin, but leave some stripes...Read More
This is a delicious and spicy stir-fry redolent with garlic and fresh basil. You’ll find Thai basil at KT Farms at the Aptos Farmers Market at Cabrillo College. Serve it with steamed jasmine rice and sweet-hot Thai chile sauce. INGREDIENTS: 1 lb. kabocha pumpkin 3 tablespoons vegetable oil 10 cloves garlic, crushed 2 tablespoons crushed...Read More
