Kabocha: The Island Pumpkin
Autumn is officially here!
The weather is cooler (what a relief!), the waves are bigger, and the fall crops are ready to be harvested (and eaten).
It can be difficult to get into the fall spirit when the leaves are still green and the sun is still shining, but if you’re searching for the perfect fall accompaniment, Kabocha squash will have you feeling the fall vibes without leaving the island! Kabocha was originally brought to Hawaii by Japanese immigrants during the plantation days. It did so well in the warm, rainy environment that it has been a staple ever since! This much-loved squash grows easily in your own backyard and can be found at your local farmer’s market. Its knobby, dark green skin and bright orange flesh makes it instantly recognizable. Not only is it great for cooking, Kabocha can be used decoratively as well. With Thanksgiving coming up, Kabocha makes a great centerpiece. And once it has served its purpose aesthetically, you can eat it!
ROASTED. BAKED. PUREED. SIMMERED. There are endless ways to enjoy Kabocha!
This versatile vegetable can be prepared in many ways, both savory and sweet. With entirely edible skin, there is no need to waste time peeling this squash. It soaks up the spices in curries and loves to be paired with cinnamon and brown sugar in desserts. And don’t forget to roast those seeds for a tasty snack or crunchy garnish! We’ve collected four of our favorite recipes to share with you!
Ground Beef-Stuffed Kabocha Squash
This first recipe is pure home-cooked comfort food. It’s perfect for a rainy evening with your family, filled with laughter, love, and a delicious dinner.
INGREDIENTS
· 3 small kabocha squash
· 2 tablespoons of extra virgin olive oil
· 1 onion diced
· 3 garlic cloves minced
· 4 ounces cremini mushrooms chopped
· 1 pound ground beef
· 1 large tomato chopped
· ½ teaspoon dried herbes de provence or oregano
· 1 teaspoon dried sage or thyme
· ½ teaspoon smoked paprika
· 2 cups cooked rice
· 1 cup chopped parsley (save some for garnish)
· ¾ teaspoon salt or to taste
· ¼ teaspoon freshly ground pepper
· 5 ounces of cheese grated, optional
INSTRUCTIONS
Heat: Preheat oven to 400 degrees F
Prep: Cut squash into halves and remove seeds with spoon. Sprinkle with salt and pepper
Roast: Line a baking tray with parchment and lay squash halves cut side down. Roast for 25 minutes or until squash feel soft, but not mushy, when poked with a fork. Turn down the oven to 350 degrees F.
Heat: Meanwhile, heat 2 tablespoons of olive oil in skillet
Cook: Add onion, garlic, and mushrooms. Cook until the onion softens.
Combine: Add ground beef and cook until all traces of pink are gone, stirring often.
Season: Add the tomato, dried herbs, smoked paprika, salt, and pepper. Stir and cook for 10 more minutes on medium-low heat.
Add: Remove the roasted kabocha squash from the oven and scoop out some of the flesh, leaving about a half-inch for the shell. Chop the scooped squash and stir into the beef mixture along with the cooked rice and ¾ of the parsley.
Assemble: Stuff the squash halves with the beef mixture, mounding it fairly high.
Bake: Return to the oven and cook for 15 more minutes.
Serve: Garnish with the remaining parsley and serve!
via https://amealinmind.com/ground-beef-stuffed-kabocha-squash/
Kabocha Squash Curry
If you’re looking for a warming, sumptuous dinner, look no further than this red curry. Tangy and rich, this curry features flavors to delight all!
INGREDIENTS
· 2 tsp coconut oil, water, broth or another cooking oil of choice
· 1 small white onion, diced (about 1 cup)
· 3 cloves garlic, minced
· 1 tbsp fresh ginger, minced
· 3 tbsp red curry paste
· 1 green bell pepper, seeds removed and roughly chopped
· 1 heaping cup peeled and chopped carrot (about 2 carrots)
· 4–5 cups peeled and cubed kabocha squash
· 1 14 oz can full-fat or light coconut milk
· 1 cup vegetable broth or water
· 1 tbsp coconut sugar, brown sugar or maple syrup
· 1 tbsp soy sauce or gluten-free tamari
· 1–2 tbsp lime juice, to taste
INSTRUCTIONS
Prep: Prepare the squash, vegetables, garlic and ginger so you’re ready to go. To prepare the squash, cut it in half from top to bottom, then cut each half into two chunks. Cut the chunks into wedges and then cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).
Saute: Heat 1 tbsp oil, water or broth in a large skillet over medium heat. Add the onion, garlic and ginger and sauté for 5-6 minutes until soft and fragrant.
Combine: Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
Simmer: Add the rest of the ingredients and bring to a low simmer. Cover and cook over low to medium heat for 10 minutes, stirring occasionally.
Cook: Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
Assemble: Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.
via https://runningonrealfood.com/kabocha-squash-red-curry/
Kabocha Dango
This next recipe pays homage to the Kabocha’s Japanese roots. It is a simple yet scrumptious dessert that is traditionally made in Hokkaido. We’re confident you will love this dessert and its sweet and salty dipping sauce, too!
INGREDIENTS
· ¼ Kabocha squash
· 2 tablespoons potato starch
· 1 tablespoon oil for cooking
Mitarashi Glaze
· 1 tablespoon Sugar
· 1 tablespoon Shoyu
· 1 tablespoon Mirin
· 1 teaspoon Potato starch
· 3 tablespoon Water
INSTRUCTIONS
Steam: Cut kabocha into small pieces and steam them in a pot for about 10 minutes
Make a dough: Transfer the kabocha to a bowl, add potato starch, and mash to make a dough.
Shape: Grab a piece of dough, roll it, and press it with your palm to form a round shape.
Pan-fry: Heat a frying pan over medium heat, pour some oil, place the kabocha dango and pan fry for 2 minutes for each side
Mitarashi glaze: Add sugar, soy sauce, and mirin to a pot over medium heat, bring it to a boil, add a mixture of water and potato starch, and cook until thickened.
via https://chefjacooks.com/en/how-to-make-pumpkin-dango/
Kabocha Squash Dessert Mousse
This amazing mousse is sure to set your taste buds on fire! You’re practically guaranteed to fall in love with this luxuriously creamy dessert.
INGREDIENTS
· 1 ¾ cup heavy cream
· 4 large egg yolks
· ⅔ cup coconut sugar or brown sugar
· 1 cup squash puree (Use leftover steamed kabocha from the Dango!)
· 1 teaspoon pure vanilla extract
· 1 tablespoon dark rum or rum extract.
· ½ teaspoon ground cinnamon
· ½ teaspoon ground ginger
· ⅛ teaspoon ground nutmeg
· ⅛ teaspoon ground allspice
INSTRUCTIONS
Roast: Preheat oven to 350 degrees F. Cut squash in half and scoop out the seeds from each half. Slice squash into pieces and brush with coconut oil. Bake for 40 minutes, or until squash is soft.
Puree: Add the kabocha,1 cup of heavy cream, and sugar to a Vitamix or blender. Puree for 20-30 seconds until there are no lumps.
Combine: In a medium pot, add the squash mixture and egg yolks.
Cook: Set heat to medium-low heat until the mixture is thick. Whisk frequently, do not boil it. Remove from the heat to cool.
Season: Add ground spices and vanilla extract. Whisk.
Cool: Refrigerate squash mixture for 30 minutes.
Beat: Use an electric mixer to beat the remaining heavy cream until it forms stiff peaks.
Fold: Gently fold in the chilled squash mix.
Refrigerate: Chill for 2-3 hours before serving.
via https://www.fearlessdining.com/kabocha-squash-mousse/
As you can see, we are huge fans of the Kabocha squash. And hopefully after trying some of these recipes, you will be too! Come by Seascapes nursery and pick up some of our veggie starts if you’d like to try growing your own. There’s nothing like harvesting squash from your own garden and creating magic in the kitchen!
Written by Danielle Jure