Delicately sweet and savory, this classic Japanese side dish highlights the naturally nutty flavor of kabocha squash. Gently simmered in dashi with sake, soy sauce, and just a touch of sugar, the squash becomes tender yet holds its shape—thanks to traditional knife-beveling that keeps the pieces from breaking apart. The result is a comforting, minimalist...Read More

Bread pudding isn’t just for dessert—this savory version makes a comforting and flavorful side dish. Creamy kabocha squash, nutty wild rice, fresh herbs, and Parmesan come together with day-old dinner rolls to create a golden, custardy bake. Perfect for Thanksgiving or any autumn meal, it’s a creative way to turn simple ingredients into something warm,...Read More

Sweet, nutty, and perfectly caramelized, roasted kabocha squash is one of the simplest—and most delicious—ways to enjoy this Japanese pumpkin. With its naturally creamy texture and edible skin, kabocha needs little more than olive oil, salt, and pepper to shine. Serve it as a side dish, add it to grain bowls or salads, or enjoy...Read More

This Thai Curry Pumpkin Walnut Soup offers a refined balance of velvety texture and layered flavors. The natural sweetness of pumpkin blends harmoniously with the warmth of Thai curry paste, while toasted walnuts add both depth and richness. Finished with a swirl of coconut milk and garnished simply, this soup is elegant enough for entertaining...Read More

With its velvety texture and naturally sweet flavor, kabocha squash becomes irresistible when roasted with maple sugar. The caramelized edges and hint of earthiness make this side dish perfect for fall dinners, holiday tables, or anytime you want a simple yet elegant vegetable. Serve hot from the oven for maximum flavor. INGREDIENTS: 1 small kabocha...Read More

If you’ve ever wandered through a farmers market in late fall or winter, chances are you’ve spotted the kabocha squash — sometimes called the “Japanese pumpkin.” With its squat, round shape, deep green skin, and sunshine-bright flesh, this little powerhouse has a way of catching the eye. But it’s not just beautiful — it’s one...Read More

This hearty Pumpkin and Sweet Potato Curry is a vibrant vegetarian dish that brings warmth and comfort to the table, especially on a cool fall or winter evening. The creamy coconut milk base is layered with fragrant spices, lime, and a touch of chili for gentle heat. Pumpkin and sweet potato add natural sweetness and...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

Velvety smooth and deeply aromatic, this Thai curry bisque captures the essence of fall comfort in a bowl. Roasted kabocha squash gives it a naturally sweet, nutty base, while red curry paste, ginger, lemongrass, and fresh herbs add layers of warmth and complexity. Finished with coconut milk and cream, this soup is rich, satisfying, and...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