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Top Rated Kabocha Recipes
During the fall, squash and pumpkin season is in full swing at the farmers' market. We picked up a small organic kabocha squash, and roasted it until tender. Topped with fried shallots, this classic fall dish takes on a northern Thai flavor.
This is a wonderful buttercup squash recipe. If you love butternut squash then this is a perfect recipe for you to try.View Recipe
Here’s a great, seasonal starter for two that’s quick and easy to make. (You could even use a toaster oven to make this.) Goat cheese is browned on top of slices of kabocha squash, and paired with a simple salad of frisée.
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Kabocha is a type of winter squash commonly used in Japanese and Thai cuisine that is becoming more common in supermarket aisles today. Here, it is used similarly to butternut squash to make a simple and delicious puréed soup.
Chef Suzanne Tracht of Jar Restaurant in Los Angeles brings us this seasonal recipe for kabocha squash. Kabocha squash is a type of winter squash widely used in Japanese and Thai cuisine and tends to have an exceptionally sweet flavor. This dish can be made a day in advance and stored in the refrigerator.
Porridge is a popular dish in Korea often served as the first meal of the day or as a snack. There are many variations — some are made with chicken, some are made with kabocha, and others are made with abalone. This one is made with pine nuts, and is often served traditionally during the celebration of the Lunar New Year. — Will Budiaman
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This spicy, slightly sweet, and richly textured soup is a wonderful addition to a Thanksgiving meal, but its warming satisfaction can be enjoyed throughout the fall and winter. Kabocha squash is loaded with nutrients, so much so that in Japan there is a saying: "Eating kabocha on the first day of winter keeps you from catching a cold." Because uncooked kabocha squash can be difficult to cut, I bake the whole squash, wrapped in aluminum foil, in the oven for about 1 ½ hours until very tender.
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Pumpkin season is my favorite time of year. When the days get shorter, the nights cool and crisp, I indulge in my fascination with those odd-shaped, brightly colored vegetables known as winter squash.
Pumpkin is a type of winter squash, and I use a variety of winter squash in my pumpkin recipes. For these Paleo Pumpkin Bars I chose roasted acorn squash, though you could just as easily select sugar pumpkin (a smaller, denser, tastier version of the more ubiquitous pumpkins used for jack-o'-lanterns), kabocha, butternut, buttercup, carnival, or delicata, with fabulous results.
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I couldn't wait to dive into this big bowl of nourishment. Japanese soba noodles swim in a savory mushroom broth dense with taro root, daikon, carrot, and kabocha squash. A Japanese market is where you will find: Naga negi, which looks like an oversize green onion (you can substitute a leek); bunashimeji mushrooms are petite, brown button-topped mushrooms sold in clusters (enoki mushrooms can be used in their place); look for precooked soba noodles, in either the frozen foods section or the refrigerator case; you'll find shichimi togarashi, a Japanese spice blend, in the spice aisle.
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In Thailand, kabocha squash is popular in many restaurant and home kitchens. Here, it can still be a little hard to find, so this recipe was created with butternut squash and the flavors of Thai cuisine in mind, but easily accessible ingredients. It must be said, however, that this is a thick soup. If you prefer a thinner soup, add one to two tablespoons of warm water or broth to each portion before serving.
Puréed soups don’t have to be boring. Here, candied pumpkin seeds yield a pleasant crunch with every bite, and the use of kabocha puts a fresh spin on butternut squash soup.